Roasted Tomato and Fennel Soup
A hearty, plant-based soup made with roasted tomatoes, fennel, onion, and garlic blended into a smooth, flavorful dish. Light yet satisfying, it’s rich in nutrients and perfect for meal prep, quick lunches, or warming family dinners.
Equipment
- 1 Large roasting tin
- 1 medium saucepan
- 1 Stick blender
Ingredients
- 500 g ripe vine tomatoes halved
- 1 large fennel bulb or 2 small, cut into wedges
- 4 garlic cloves peeled
- 1 large red onion roughly chopped
- 1 teaspoon dried thyme or fresh equivalent
- 4 tablespoons olive oil or rapeseed oil
- 500 ml vegetable stock
- Salt to taste
- Black pepper to taste
Instructions
- Preheat and Prepare the Oven: Start by preheating your oven to 180°C (350°F/Gas Mark 4). Giving the oven enough time to reach the right temperature ensures that the vegetables roast evenly and develop their full flavor. While the oven heats, line or lightly grease a large roasting tin so the vegetables don’t stick during cooking.
- Wash and Cut the Vegetables: Thoroughly wash all your fresh produce to remove any dirt or grit. Slice the vine tomatoes in half so that their juices can caramelize while roasting. For the fennel bulb, trim off any tough stalks, then cut the bulb in half lengthwise and slice each half into quarters or wedges. If using smaller fennel bulbs, simply cut them into quarters. Peel the red onion, then chop it into chunky pieces—these will soften and sweeten in the oven. Lastly, peel the garlic cloves but leave them whole; roasting them uncut will mellow their sharpness and bring out a nutty, caramelized taste.
- Season and Oil the Vegetables: Arrange all the prepared vegetables in the roasting tin, spreading them out into a single, even layer to allow maximum contact with the hot air. Sprinkle the vegetables generously with dried thyme (or fresh thyme leaves if you have them). Season well with salt and freshly ground black pepper to enhance their natural sweetness. Finally, drizzle over the olive oil or rapeseed oil, making sure each piece is lightly coated. Toss everything together with clean hands or a spoon so the seasoning and oil distribute evenly.
- Roast Until Caramelized and Tender: Place the roasting tin into the preheated oven and cook for 25–30 minutes. Keep an eye on the vegetables as they roast—by the end, the tomatoes should be soft and slightly collapsed, the fennel golden around the edges, the onion tender, and the garlic cloves lightly browned. This caramelization process is key to unlocking deep, sweet, and complex flavors in the soup.
- Transfer to a Saucepan: Once roasted, carefully remove the tin from the oven and allow the vegetables to cool slightly for easier handling. Transfer all the roasted vegetables, along with any flavorful juices that collected in the roasting tin, into a medium saucepan large enough to hold the vegetables plus the stock. These roasted juices carry a lot of concentrated flavor, so be sure not to leave them behind.
- Blend into a Smooth Base: Using a stick blender, begin blending the roasted vegetables directly in the saucepan. Gradually add the vegetable stock a little at a time to loosen the mixture. Blend until completely smooth and velvety, adjusting the consistency by adding more stock as needed. The result should be a rich, thick soup that is pourable but not watery. If you prefer a chunkier texture, pulse the blender a few times instead of fully puréeing.
- Taste and Adjust Seasoning: Once blended, taste the soup and adjust the seasoning to your liking. Depending on the saltiness of your stock, you may only need a small pinch of additional salt. A twist of freshly ground black pepper can also help balance the natural sweetness of the roasted vegetables. If you enjoy a little heat, you could also stir in a pinch of chili flakes at this stage.
- Serve Warm and Enjoy: Ladle the hot soup into bowls and garnish with your favorite toppings—such as a drizzle of extra virgin olive oil, a spoonful of pesto, a sprinkle of chili flakes, or a scattering of fresh fennel fronds. Pair with warm crusty bread, crunchy croutons, or a light side salad for a complete and comforting meal.
Notes
- Use fully ripe, firm tomatoes for the best natural sweetness and color. Overripe tomatoes can make the soup too watery.
- When choosing fennel, select bulbs that are firm, pale, and fragrant. Avoid ones with brown spots or soft areas.
- Roasting vegetables enhances natural flavors and adds a gentle caramelized sweetness—don’t skip this step!
- Adjust the thickness of the soup by adding more or less vegetable stock during blending.
- For a smoother texture, strain the soup through a fine-mesh sieve after blending.
- This soup is naturally vegan and gluten-free, making it suitable for a variety of dietary needs.
