Roasted Fennel and Tomato Soup
Roasted fennel and tomato soup is a transitional soup that carries you from winter through rainy spring. The fennel adds a slightly sweet yet spicy twist that makes this way better than standard 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.
Notes
Use immersion blender for easiest blending. Can substitute regular blender if needed.