Roasted Fennel & Tomato Soup
This healthy, dairy-free roasted vegetable soup really hits the spot on a cold or chilly day.
Servings 4
Calories 215kcal
Ingredients
- 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
Instructions
- 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!
Nutrition
Serving: 1 | Calories: 215kcal | Carbohydrates: 21g | Protein: 6g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Cholesterol: 5mg | Sodium: 1039mg | Fiber: 5g | Sugar: 11g