Ingredients (~4 servings)
- 4 large beefsteak tomatoes, seeded and chopped
- 2 small fennel bulbs, fronds and stems removed
- 2 small yellow onions, chopped
- 2 garlic cloves, chopped
- Juice of 1 lemon
- 1/4 cup + 2 Tbsp olive oil
- 1 1/2 tsp salt
- 3/4 tsp black pepper
- 2 cans (14.5 oz each) fire-roasted diced tomatoes
- 4 cups vegetable stock
- Heavy cream, for topping (optional)
- Croutons, for topping (optional)
Roast the Vegetables
Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
Add the chopped beefsteak tomatoes, onions, and garlic to the prepared baking sheet.
To prep the fennel, remove the green fronds and tough upper stems, and trim the root base. Chop the white fennel bulb into 1/2-inch pieces.
Add the chopped fennel to the baking sheet with the other vegetables. Drizzle everything with the olive oil, lemon juice, salt, and pepper. Toss with your hands to make sure everything is evenly coated.
Roast the vegetables for ~20-25 minutes, or until they are caramelized and tender.
Blend and Simmer the Soup
Remove the roasted vegetables from the oven and add them to a large pot or Dutch oven.
Add the two cans of fire-roasted tomatoes (with their juices) and the vegetable stock.
Use an immersion blender to pureé the soup directly in the pot until it is smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender and blend in batches.
Bring the soup back up to a simmer over medium heat for ~5-10 minutes to let the flavors combine. Taste and add a little more salt and pepper if needed.
Serve the soup hot, topped with a drizzle of heavy cream and croutons.
Roasted Fennel and Tomato Soup
Ingredients
Ingredients (~4 servings)
- 4 large beefsteak tomatoes seeded and chopped
- 2 small fennel bulbs fronds and stems removed
- 2 small yellow onions chopped
- 2 garlic cloves chopped
- Juice of 1 lemon
- 1/4 cup + 2 Tbsp olive oil
- 1 1/2 tsp salt
- 3/4 tsp black pepper
- 2 cans fire-roasted diced tomatoes 14.5 oz each
- 4 cups vegetable stock
- Heavy cream optional, for topping
- Croutons optional, for topping
Instructions
- Preheat oven to 400°F and line baking sheet with parchment paper.
- Chop tomatoes, onions, garlic, and fennel bulb.
- Spread vegetables on baking sheet and drizzle with olive oil, lemon juice, salt, and pepper.
- Roast vegetables for 20-25 minutes until caramelized.
- Transfer roasted vegetables to large pot with fire-roasted tomatoes and vegetable stock.
- Blend soup using immersion blender until smooth.
- Simmer soup for 5-10 minutes to combine flavors.
- Taste and adjust seasoning as needed.
- Serve hot with optional heavy cream and croutons.
