Roasted Tomato and Fennel Soup
Warm up with a bowl of Roasted Tomato and Fennel Soup, a hearty, flavor-packed recipe that transforms simple ingredients into a velvety masterpiece. Featuring oven-roasted ripe tomatoes, caramelized fennel, and sweet garlic, this soup delivers a beautifully balanced taste that's both earthy and slightly sweet. The dried thyme and a splash of heavy cream enhance the flavors, creating a luxuriously smooth texture. Perfect for cozy evenings, this soup is not only easy to prepare in under an hour but also versatile—serve it with crusty bread for a complete meal. With its vibrant color, wholesome ingredients, and comforting aroma, this roasted tomato and fennel soup is sure to become a family favorite.
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Recipe Information
Ingredients
- 6 large ripe tomatoes
- 1 large fennel bulb
- 1 medium yellow onion
- 4 whole garlic cloves
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 4 cups vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup heavy cream
- 6 leaves fresh basil leaves
- 4 slices crusty bread (optional, for serving)
Instructions
Preheat your oven to 400°F (200°C).
Cut the tomatoes into halves and place them on a large baking sheet, cut side up.
Trim and slice the fennel bulb into 1/2-inch thick wedges and place them onto the baking sheet.
Peel and quarter the onion, then add it to the baking sheet along with the whole garlic cloves.
Drizzle the olive oil evenly over the vegetables and sprinkle with dried thyme, salt, and black pepper.
Roast the vegetables in the preheated oven for 30-35 minutes, or until the tomatoes and fennel are softened and slightly caramelized.
Transfer the roasted vegetables to a blender or food processor (or use an immersion blender in a soup pot). Blend until smooth.
Pour the blended mixture into a large pot and stir in the vegetable broth. Adjust the consistency as desired by adding more broth if needed.
Bring the soup to a simmer over medium heat. Cook for 10 minutes, stirring occasionally.
Reduce the heat to low and stir in the heavy cream. Taste and adjust seasoning with additional salt and pepper if needed.
Ladle the soup into bowls and garnish with fresh basil leaves.
Serve with slices of crusty bread, if desired.
Nutrition Facts
Calories |
438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 8.3 g | 41% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 1264 mg | 55% | |
| Total Carbohydrate | 47.2 g | 17% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 14.0 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 120 mg | 9% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1351 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
