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Are you looking for a twist on classic tomato soup? This Roasted Tomato & Fennel Soup is delicious and nourishing meal that’s perfect for a cold winter day.
I used to always wonder what to do with fennel when we’d get it in our CSA box, so I started coming up with some ideas. I often eat Roasted Fennel as a side, but it makes a lovely addition to soup too!
The tomato and fennel balance each other out perfectly, and the roasted garlic really gives it the flavor kick I love. And, it’s gluten and dairy free – and totally from scratch.
If you are looking for a recipe using canned tomatoes, check it this semi-from scratch tomato soup recipe. It pairs well with grilled cheese!
This nourishing soup really hits the spot on a cold or chilly day. Even better, it tastes even more flavorful the next day, so consider making a larger batch to eat for a few days. You can keep it in an airtight container the refrigerator for several days or you can freeze it in small batches for quick lunches or to eat with dinner.
Roasted Tomato and Fennel Soup Recipe
Roasted Tomato and Fennel Soup
- 1½ pounds Roma tomatoes halved
- 2 medium red bell peppers deseeded and quartered
- 1 large fennel bulb thinly sliced
- 2 large carrots cut in half lengthwise
- 2 medium shallots outer skin removed and halved
- 4 cloves garlic smashed and peeled
- 2 tablespoons extra virgin olive oil
- Sea salt to taste
- 2 tablespoons fresh thyme leaves
- 4 cups organic chicken broth
- ½ cups full-fat coconut milk
- ½ cups fresh basil leaves thinly sliced
- Black pepper to taste
- Preheat your oven to 400° F and line a large, rimmed baking sheet with unbleached parchment paper or a silicone baking mat, then set aside.
- Arrange the tomatoes, red peppers, fennel, carrots, shallots, and garlic in a single layer on the prepared baking sheet. Drizzle the veggies with olive oil then sprinkle with sea salt and black pepper, to taste. Toss to combine and sprinkle veggies with fresh thyme leaves.
- Transfer the baking sheet to your preheated oven and roast until vegetables are tender and lightly charred, approximately 20-25 minutes.
- Transfer the roasted veggies and any juices from the baking sheet to a large soup pot with the chicken broth. Cook over medium heat, stirring occasionally, until hot and and bubbly. Remove from heat.
- Using an immersion blender, blend contents of the soup pot until completely smooth. Stir in the coconut milk and fresh basil, and serve immediately. Enjoy!