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Roasted Tomato Fennel Soup

Maria G. Brooks
A creamy, oven-roasted tomato and fennel soup that’s fiber-rich, low in saturated fat, and packed with plant-based flavor.
Perfect for weeknight dinners or meal prep, it’s quick, easy, and versatile, served with homemade croutons or a swirl of cashew cream for a comforting, satisfying bowl.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Light Meal, Soup, Starter
Cuisine Gluten-Free, Healthy Comfort Food, Vegan
Servings 4

Equipment

  • 1 large baking dish or tray
  • 1 Large Pot
  • 1 Blender or Food Processor
  • 1 stainless steel pan (for croutons)
  • Measuring spoons and cups
  • Knife and cutting board

Ingredients
  

For the Soup

  • 2 fennel bulbs cut into eighths
  • 1 medium onion cut into quarters
  • 200 g cherry tomatoes on the vine
  • ½ head garlic cloves separated
  • 2 –3 tbsp extra virgin olive oil plus more to drizzle
  • 1 tbsp balsamic vinegar
  • 4 fresh thyme stalks leaves picked (or ½ tsp dried)
  • Salt to taste
  • Black pepper to taste
  • ½ –1 tsp sweet smoked paprika
  • ½ tsp cumin
  • ¼ tsp chili flakes optional
  • 1 × 400 g can peeled plum tomatoes
  • 750 ml vegetable stock or 3 cups water with vegan stock cube
  • 1 roasted jarred pepper optional
  • 1 tsp sweetener such as date syrup (optional)

For the Croutons

  • 2 slices stale bread sourdough or Turkish pide recommended
  • 1 tbsp olive oil
  • Fine sea salt

Instructions
 

  • Preheat the Oven and Prepare Baking Dish: Preheat your oven to 200°C (390°F).
    Select a large baking dish or tray that provides enough space for all your vegetables without crowding them—this ensures even roasting and caramelization.
    A larger tray is better because it allows hot air to circulate around each piece, giving you beautifully browned edges and a deep, rich flavor.
  • Prepare the Vegetables: Wash the fennel bulbs thoroughly to remove any dirt.
    Cut them into eighths, keeping some of the fronds for garnish if desired.
    Peel and quarter the onion, keeping the layers intact so they roast evenly.
    Rinse the cherry tomatoes and leave them whole.
    Separate the garlic cloves from the head, leaving the skin on—it will mellow during roasting.
    If using a jarred roasted pepper, set it aside for later blending.
  • Season the Vegetables: Place all the prepared vegetables into the baking dish.
    Drizzle with 2–3 tablespoons of extra virgin olive oil, making sure each piece is lightly coated.
    Add 1 tablespoon of balsamic vinegar over the onions to enhance sweetness and depth.
    Sprinkle with fresh thyme leaves (or dried thyme if using), salt, black pepper, ½–1 teaspoon smoked paprika, ½ teaspoon cumin, and optional chili flakes for a subtle heat.
    Use your hands or a spatula to gently toss and coat every vegetable evenly with the oil and seasonings.
  • Roast the Vegetables: Place the tray in the preheated oven and roast for 25–30 minutes.
    Halfway through, carefully flip the vegetables to ensure both sides caramelize.
    The fennel should be tender and slightly golden at the edges, the onion soft and sweet, and the cherry tomatoes should burst and release their natural juices.
    Keep an eye on the garlic cloves—they should become soft and fragrant without burning.
  • Prepare the Base Soup: While the vegetables roast, pour the canned peeled tomatoes into a large pot.
    Break them apart gently with a spoon. Add 1 cup of vegetable stock to the pot and bring the mixture to a gentle boil over medium heat.
    Once boiling, reduce to a simmer, cover with a lid, and allow the tomatoes to cook until soft and starting to break down, about 10–12 minutes.
  • Blend the Soup: Once the roasted vegetables are done, transfer them to a blender.
    To capture all the caramelized flavors, deglaze the baking tray with a small amount of hot water or stock, scraping up any browned bits, and pour this into the blender as well.
    Add the simmered canned tomatoes and 1 roasted jarred pepper if using.
    Blend the mixture until completely smooth, creating a silky, creamy texture without lumps.
    Adjust the consistency by adding extra stock if needed.
  • Reheat and Adjust Seasoning: Pour the blended soup back into the pot used for the canned tomatoes.
    Warm gently over medium heat.
    Taste and adjust seasoning: add more salt, black pepper, balsamic vinegar, or a touch of sweetener like date syrup to balance the acidity.
    Stir occasionally to ensure the flavors meld beautifully.
  • Prepare Homemade Croutons: While the soup is warming, cut the bread into small, uniform cubes, around 0.5 cm (0.2”) each. If the bread is fresh, toast the cubes on a dry stainless steel pan first to remove moisture—this prevents them from becoming greasy.
    Wipe the pan clean, then return it to the stove over low heat.
    Add 1 tablespoon olive oil, allow it to warm, and then toss in the dried bread cubes.
    Toast slowly, turning frequently until golden and crisp.
    Sprinkle lightly with fine sea salt, then remove from heat and set aside.
  • Serve the Soup: Ladle the hot soup into bowls.
    For a creamy touch, add a swirl of cashew cream or a drizzle of extra olive oil.
    Top with homemade croutons or roasted spiced chickpeas for added texture.
    Garnish with fennel fronds or fresh thyme leaves for a fragrant, visual touch.
    Serve immediately, enjoying the complex roasted flavors, gentle sweetness of fennel, and comforting warmth.
  • Optional Meal Prep Tips: This soup keeps exceptionally well in the fridge for up to 3 days or in the freezer for 2–3 months.
    Store in airtight containers and reheat gently on the stovetop to maintain the creamy texture.
    Croutons should be stored separately to preserve their crunch.
    This makes the soup perfect for meal prep, quick lunches, or a nourishing weeknight dinner.

Notes

  • Choose firm, fresh fennel bulbs with bright fronds for optimal flavor and aroma.
  • Cherry tomatoes on the vine work best for sweetness, but any ripe tomatoes can be used.
  • Don’t rush the roasting process; allow vegetables to caramelize fully for deep, rich flavor.
  • Coat vegetables evenly with olive oil and seasonings to ensure balanced taste.
  • If the soup is too thick after blending, add extra stock or water to reach desired consistency.
  • Use a high-speed blender for a silky smooth texture, or a regular blender with patience.
  • Adjust seasoning at the end—salt, pepper, balsamic vinegar, or sweetener can fine-tune the flavors.
  • Keep croutons or crunchy toppings separate until serving to preserve their crispness.
  • Optional toppings like cashew cream, toasted seeds, or fresh herbs enhance both texture and presentation.
  • This soup is versatile: pair with grains, roasted vegetables, or protein for a complete meal.
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