Okay, soup lovers, gather 'round! You know how sometimes the best recipes are born from a little kitchen chaos? Well, that's exactly how this Roasted Tomato and Fennel Soup came to be. Picture this: I'm rocking my new braces, feeling like a metallic-mouthed marvel, and I’ve got a fridge overflowing with veggies. A couple of handsome fennel bulbs were giving me the side-eye every time I opened the door, and I just couldn't let them go to waste.
So, what's a health-conscious chef to do? Toss them in the oven with some cherry tomatoes, garlic, and a sneaky zucchini, of course! The magic happens when everything gets roasted until it’s sweet, caramelized, and begging to be blended into a velvety smooth soup. This isn’t your average tomato soup, folks. The fennel adds a hint of anise-y sweetness that is totally addictive, especially with a touch of smoked paprika and a cheeky chilli kick (if you're brave enough!).
Originally, I was all about sautéing onions and garlic like some kitchen purist. But you know what? Life's too short for extra steps! Roasting the garlic and onions with the fennel makes this soup wonderfully hands-off. Less work, more flavour – that’s my motto!
The Secret to Souper Success
- Roast Like a Pro: Give your veggies space on the tray! Don't overcrowd them; they need room to caramelize properly.
- Get Spicy (or not): A pinch of chilli flakes adds warmth, but it’s totally optional. This soup is delicious either way.
- Don't Forget the Crunch: Croutons, spiced chickpeas, or some seeds are fantastic toppings and take this soup to the next level!
- Vegan-Friendly Goodness: This soup is naturally vegan, making it perfect for everyone! (And we can always do with more delicious vegan recipes right?)
Recipe: Roasted Tomato & Fennel Soup
Yields: 4 servings Prep time: 15 minutes Cook time: 45 minutes
Ingredients
- 2 fennel bulbs, cut into eighths
- 1 onion, cut into quarters
- 200g / 7oz cherry tomatoes on the vine
- ½ head of garlic
- 2-3 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 4 fresh thyme stalks (or ½ tsp dried)
- Salt and black pepper to taste
- ½-1 tsp sweet smoked paprika
- ½ tsp cumin
- ¼ tsp chilli flakes (optional)
- 1 x 400g / 14oz can quality plum tomatoes
- 750ml / 3 cups vegetable stock
- 1 roasted jarred pepper (optional)
- 1 tsp sweetener (e.g., date syrup) (optional)
Crouton Ingredients
- 2 slices of stale sourdough bread
- 1 tbsp olive oil
- Fine sea salt
Instructions
- Preheat oven to 200°C / 390°F. Toss fennel, onion, tomatoes, and garlic with olive oil, balsamic vinegar, thyme, salt, pepper, paprika, cumin, and chilli (if using). Spread on a large baking tray.
- Roast for 25-30 minutes, flipping halfway, until fennel is tender and caramelized.
- In a large pot, combine tinned tomatoes and 1 cup of stock. Bring to a simmer, covered, until tomatoes break down.
- Transfer roasted vegetables to a blender along with the simmered tomatoes, jarred pepper (if using), and some stock. Blend until smooth.
- Pour the blended soup back into the pot, warm through, and season to taste. Add more stock if needed.
- Serve with a swirl of cashew cream and homemade croutons (or spiced chickpeas) for more oomph.
Crouton Instructions
- Dice bread into small cubes.
- If using fresh bread, dry-toast in a pan until just toasted. Remove, and wipe the pan clean.
- Heat olive oil, add bread cubes, and toss to coat. Toast slowly, stirring until golden and crunchy. Season with salt.
Notes
- Spice it up: Add a dash of hot sauce at the end for an extra kick.
- Creamy Dreamy: Swirl in a dollop of coconut cream for a richer flavour, or some cashew cream if you are going full vegan.
- Bulk it Up: add in some cooked lentils or beans for extra fibre and protein.
The Verdict
This Roasted Tomato and Fennel Soup is seriously good. It's healthy, it's flavorful, it's easy, and it proves that sometimes the most delicious recipes are born from a happy little accident. Give it a go, you won't regret it!
Happy cooking, and don't forget to tag me in your culinary creations!