Even though any time of the year is perfect for a bowl of soup, winter is absolutely the best time to enjoy a warm comforting bowl of Roasted Fennel & Tomato Soup! The dairy-free soup uses coconut milk for a creamy touch. It tastes even better the next day, so why not make a double batch?
I’ve got more Easy Soup Recipes for you to enjoy – right click and open these other recipes in a new tab so that you can read them after this one!
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Roasted Fennel & Tomato Soup
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions; to ensure that you have all the ingredients and equipment required, and to understand the steps and timings involved.
Roasting vegetables before blending them into a soup imparts such a wonderful depth of flavor.
Sure it might take a little longer than just throwing all the veggies into a pot to bubble and boil, but the payoff is a bowl of deliciousness!
So, this soup starts life by roasting fennel, tomatoes, bell peppers, carrots, shallots, and garlic, before being blended with hot stock and finished off with coconut milk for a creamy touch.
Enjoy a bowl of the roasted fennel and tomato soup with some warm, crusty bread for a yummy winter warmer.
Ingredients & Equipment Used In This Recipe
You may already have some of the basic ingredients for this recipe – the full list with measurements is found in the recipe card at the end of this post.
For your convenience, any specialized or notable ingredients and equipment needed for this recipe have been listed below and linked to Amazon or other stores if available online.
- Roma Tomatoes – also known as plum tomatoes.
- Fennel Bulb – see below to learn more about fennel if you’ve never cooked with it before.
- Other Fresh Produce – red bell peppers, carrots, shallots, garlic, thyme, basil
- Vegetable or Chicken Broth/Stock – use whichever you prefer according to your dietary needs.
- Full-Fat Coconut Milk – you can use reduced-fat/lighter coconut milk if you prefer.
What is Fennel?
Fennel is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized in many parts of the world, especially on dry soils near the sea-coast and on riverbanks.Wikipedia
Fennel is a unique looking vegetable with stalks growing out from a bulbous end, with feathery leaves at the tip of the stalks.
The bulb is used most often in recipes, either raw in salads or crudité, in cooked dishes such as this soup. It can be braised, sautéed, grilled, or roasted.
The stalks tend to be a bit fibrous to eat but the delicate leaves can be used as a herb in salads, dressings, sauces, and marinades.
The dried seeds can be used in recipes too, and can also be made into a herbal tea.
I steered clear of fennel for the longest time because “it tastes like licorice” was all that I knew about it – and I dislike licorice! But boy was I missing out!
Yes, there is the flavor of licorice (or anise) there, especially when raw, but when cooked, the flavor becomes delicate and really mellows out and adds a lovely savory taste.
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog! I try to give American, imperial, and metric measurements in my recipes. You can mix cup measurements with weighted measurements, but never imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).
More Recipes Using Tomatoes
One of the hero ingredients in this recipe is tomatoes, so here are some more recipes using the same:
- Bloody Mary Soup
- Flank Steak with Rosti and Tomato-Caper Sauce
- Balsamic Mozzarella Stuffed Grape Tomatoes
More Vegetable Soup Recipes
Looking for more soup inspo? Check these recipes out next:
- Oven-Roasted Fall Harvest Soup with Butternut Squash & Apples
- Chunky Vegetable Soup
- Slow Cooker Wild Rice & Mushroom Soup Recipe
- As an added bonus, this soup tastes even better the next day, so consider making a double or triple batch.
- It will store in the refrigerator for several days or it can be frozen for a quick lunch or light dinner at a later date.
- If you don’t have a stick or immersion blender, you can also process the cooked veggies and liquid in a blender. Make sure the blender lid is properly vented to prevent the hot liquid from exploding.
How Do I Make Roasted Fennel & Tomato Soup?
Just check out the recipe card below with full ingredients, instructions, and demonstration photos. You can print the card out too (don’t worry, the pics don’t print to save your ink).
- 1 large fennel bulb, thinly sliced
- 1½ lbs (700g) Roma tomatoes, halved
- 2 medium red bell peppers, deseeded and quartered
- 2 large carrots, cut in half lengthwise
- 2 medium shallots, outer skin removed and halved
- 4 cloves garlic, peeled and smashed
- 2 Tbsp extra virgin olive oil
- Sea salt and black pepper, to taste
- 2 Tbsp fresh thyme leaves
- 4 cups vegetable or chicken broth/stock
- ½ cup full-fat coconut milk
- ½ cup fresh basil leaves, thinly sliced
- Preheat oven to 200C/400F/Gas 6 and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
- Arrange the fennel, tomatoes, red peppers, carrots, shallots, and garlic in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and black pepper, to taste. Toss to combine and sprinkle veggies with fresh thyme leaves.
- Place the baking sheet in the preheated oven and roast for 20-25 minutes until vegetables are tender and lightly charred.
- Transfer the roasted veggies and any juices from the baking sheet to a large soup pot and add the broth. Cook over medium heat, stirring occasionally, until hot 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!
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 215Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 5mgSodium: 1039mgCarbohydrates: 21gFiber: 5gSugar: 11gProtein: 6g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Meal!
You’ve made the starter, but what about the rest of the courses?
Here are additional recipes to make a full meal!
- Main Dish: Sheet Pan Steak Dinner: Garlic Parmesan Steak with Asparagus
- Beverage: Pink Grapefruit Martini Cocktail (with Vodka or Gin)
- Dessert: Poached Pears with Honey Mascarpone Cream
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too!