Best 6 Roasted Tomato And Fennel Soup Recipes

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Indulge in a vibrant culinary experience with the Roasted Tomato and Fennel Soup, a symphony of flavors that will tantalize your taste buds. Embark on a delightful journey as we explore the depths of this delectable soup, unveiling its aromatic secrets and providing a step-by-step guide to achieve perfect harmony in every bowl. Let your senses awaken as we immerse ourselves in the world of roasted tomatoes and fennel, uncovering the culinary magic that awaits.

Let's cook with our recipes!

ROASTED TOMATO AND FENNEL SOUP



Roasted tomato and fennel soup image

Roasted tomato and fennel soup is a very hands-off as most of the magic happens in the oven. It's naturally vegan and gluten-free although benefits from a mountain of homemade croutons.

Provided by Ania

Categories     salads and soups     small plates

Yield serves 4

Number Of Ingredients 19

2 fennel bulbs, cut into eighths
1 onion, cut into quarters
200 g / 7 oz cherry tomatoes on the vine
½ head of garlic
2-3 tbsp / 30-45 ml extra virgin olive oil, plus more to drizzle
1 tbsp balsamic vinegar
4 fresh thyme stalks, leaves picked or ½ tsp dried
salt, adjust to taste
black pepper, to taste
½-1 tsp sweet smoked paprika
½ tsp cumin
¼ tsp chilli flakes (optional), adjust to taste
1 x 400 g / 14 oz can quality peeled plum tomatoes
750 ml / 3 cups veggie stock or a vegan stock cube dissolved in hot water
1 roasted jarred pepper (optional)
1 tsp sweetener (I use homemade date syrup), adjust to taste (optional)
2 slices of quality stale bread (I recommend sourdough or Turkish pide, which is what I used this time)
1 tbsp olive oil
fine sea salt

Steps:

  • Heat up the oven to 200° C / 390° F and grab a large baking dish or tray. Use a larger tray (ignore the first photo - I used it as it looked nice) and ensure there is a bit of space around each piece of fennel to get more caramelisation.
  • Coat (or brush if wanting to use less oil) fennel, onion, cherry tomatoes and garlic cloves in olive oil and drizzle the onions in balsamic vinegar. Scatter with thyme leaves, sprinkle with salt, pepper, smoked paprika, cumin and chilli if using.
  • Roast for about 25-30 minutes (flipping onto the other side half way through) until fennel is soft and caramelised on both sides.
  • While the veggies are roasting, place squashed canned tomatoes and 1 cup of stock in a large pot. Allow it to come to boil and simmer, covered until tomatoes fall apart.
  • Transfer all the roasted veggies (deglaze the pan with hot water and add that too) to a blender with some stock, simmered tinned tomatoes and a jarred pepper (if using). Blend until smooth.
  • Transfer to back to the pot you used to cook canned tomatoes, warm up and season to taste, with more salt, pepper, balsamic or sweetener if needed. Dilute with a bit more stock if needed.
  • Serve with swirl of cashew cream on top and homemade croutons or spiced chickpeas for more substance .
  • Cut the bread into an even dice. I went for small 0.5 cm / 0.2" cubes.
  • If your bread is fresh, like mine was, toast it on a dry stainless steel pan first until dry and barely toasted. Otherwise the croutons will be greasy.
  • Once the cubes of bread are dry, remove them from the pan and wipe the pan with a clean kitchen towel.
  • Return the pan to the stove and heat up the oil slowly. Once the oil gets hot, throw the bread cubes in and immediately coat them in the hot oil.
  • Allow the bread to toast slowly in the pan, tossing it around from time to time. Season with a good pinch of salt and set aside for the soup.

Nutrition Facts : Calories 223.08 calories, Carbohydrate 25.72 grams, Cholesterol 0 milligrams, Fat 11.79 grams, Fiber 5.42 grams, Protein 4.61 grams, SaturatedFat 1.72 grams, Sodium 1174.96 milligrams, Sugar 12.76 grams, TransFat 0.01 grams, UnsaturatedFat 10.07 grams

ROASTED TOMATO AND FENNEL SOUP



Roasted Tomato and Fennel Soup image

So delicious made from freshly harvested, vine ripened tomatoes; the taste cannot be matched. Bery much worth the time and effort! From Canadian Living magazine.

Provided by Derf2440

Categories     Lunch/Snacks

Time 3h5m

Yield 8 serving(s)

Number Of Ingredients 10

20 plum tomatoes, fresh vine ripened, newly harvested (about 4 lbs)
1/3 cup extra virgin olive oil
4 garlic cloves, smashed
1/2 teaspoon salt
1/2 teaspoon pepper
1 fennel bulb
1 onion, chopped
4 cups vegetable stock or 4 cups chicken stock
1/4 cup chopped fresh basil
2 tablespoons balsamic vinegar

Steps:

  • Core tomatoes and cut in half lengthwise; arrange, cut side up, on foil lined rimmed baking sheet.
  • In a small bowl, mix 2 tablespoons of the oil, garlic and half each of the salt and pepper; brush over tomatoes.
  • Bake in 350°F oven until softened and shriveled and bottoms are browned, about 2 hours.
  • Meanwhile, trim fronds from fennel bulb and reserve; cut off stalks and discard.
  • Cut fennel in half lengthwise.
  • Trim out and discard core; cut fennel into 1/2 inch cubes.
  • In large saucepan, heat 1 tablespoon of the remaining oil over medium heat; cook fennel, stirring occasionally, until golden, about 8 minutes.
  • Add 1 1/2 cups water; reduce heat, cover and simmer until very tender, about 20 minutes.
  • Pour into bowl.
  • Add 1 tablespoon of the remaining oil into pan; cook onion over medium heat, stirring occasionally, until softened, about 5 minutes.
  • Add tomatoes and stock; bring to boil.
  • Reduce heat and simmer for 15 minutes.
  • Transfer tomato mixture to blender or food processor; puree until smooth.
  • Return to pan.
  • Stir in cooked fennel, basil and remaining salt and pepper.
  • (Make ahead: let cool and refrigerate in airtight container for up to 2 days.) Heat until steaming, about 5 minutes.
  • In bowl, whisk vinegar with remaining oil.
  • Ladle soup into bowls; garnish with drizzle of vinegar mixture.
  • Arrange reserved fronds over top.

TOMATO AND FENNEL SOUP



Tomato and Fennel Soup image

Provided by Food Network

Number Of Ingredients 13

2 tablespoons vegetable oil
1/2 pound (about 2 medium) fennel bulbs, chopped, fronds discarded
3 celery ribs, chopped
1 onion, chopped
2 cloves garlic, chopped
1/4 cup Pernod liqueur (optional)
1/2 bunch fresh dill, stems removed (1/4 cup trimmed)
1 tablespoon celery seeds
1/2 teaspoon cracked black pepper
2 quarts vegetable stock
3 pounds ripe tomatoes, or 3 cups canned peeled whole plum tomatoes, coarsely chopped
1/4 cup (1/2 stick) unsalted butter (optional)
Salt to taste

Steps:

  • In a large pot, heat the oil over medium heat. Add the fennel and cook, stirring, until it starts to soften, about 5 minutes. Add the celery, onion, and garlic. Cook, stirring, 5 minutes longer to allow the flavors to blend together. Carefully add the Pernod. (Caution! It could flame up.) Add the dill, celery seeds, and pepper. Add the vegetable stock and tomatoes, and bring the mixture to a boil. Reduce the heat to a simmer and let simmer for 40 minutes.
  • Remove the pot from the heat. Process the soup, in batches, in a blender or food processor fitted with the metal chopping blade until smooth. Add the butter, if desired, and stir until melted. Taste and check the seasoning, adding salt if needed.

ROASTED FENNEL WITH TOMATOES



Roasted Fennel With Tomatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Core and thinly slice 2 fennel bulbs; chop some of the fronds. Peel the cloves from 1 garlic bulb and toss with the fennel and fronds, 1 quartered lemon, 3 tablespoons olive oil and 1 teaspoon each salt and sugar on a baking sheet. Roast in a 500 degrees F oven until golden, about 20 minutes. Toss in 1 pint grape tomatoes; roast until the tomatoes burst, 7 more minutes.

TOMATO-FENNEL SOUP WITH BRIE TOASTS



Tomato-Fennel Soup With Brie Toasts image

The childhood pleasure of tomato soup with a side of grilled cheese had been enshrined in my mind since I'd last had it, decades ago. A tart, bright tomato soup and a crispy sandwich with an oozing interior: no wonder they are an iconic match. This recipe, spiked with fennel and Pernod, is livelier and more sophisticated than your usual tomato soup. It has a more complex flavor, too, with the fennel bulb adding a pronounced sweetness, along with a very gentle licorice flavor brought out by the Pernod. Serve with slim croutons seasoned with fennel seeds and topped with Brie. (Here's a helpful tutorial on how to cut up fennel.)

Provided by Melissa Clark

Categories     dinner, soups and stews, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 13

7 tablespoons unsalted butter
2 medium fennel bulbs, cleaned and thinly sliced, fronds chopped and reserved
1 large onion, halved, peeled and thinly sliced
2 teaspoons coarse kosher salt
4 garlic cloves, finely chopped
1/2 teaspoon chile powder
3 tablespoons Pernod
2 28-ounce packages or cans chopped tomatoes packed in purée (such as Pomì)
1 cup chicken stock
1 teaspoon black pepper
6 baguette slices
1 teaspoon fennel seeds
3 ounces Brie, thinly sliced

Steps:

  • Melt 6 tablespoons butter in a large pot over medium heat. Add fennel, onion and 1/2 teaspoon salt. Toss to combine. Reduce heat to medium-low. Partly cover and cook, stirring occasionally, until vegetables are very tender, about 20 minutes. Stir in garlic and chile powder; cook 1 minute. Stir in Pernod and cook until almost completely evaporated, about 3 minutes.
  • Pour in tomatoes, 1 1/2 cups water and the stock. Bring to a simmer and cook gently, uncovered, for 30 minutes. Season with 1 1/2 teaspoons salt and the black pepper. Purée soup in batches using a blender or immersion blender until smooth.
  • Transfer soup back to pot over medium heat; simmer until slightly thickened, 5 to 10 minutes more. Scrape down sides and bottom of pot occasionally. Remove from heat and cover to keep warm.
  • Heat oven to 350 degrees. Spread bread slices on a large baking sheet. Bake until light golden, about 10 minutes.
  • Toast fennel seeds in a small skillet over medium heat until fragrant and lightly colored, 2 to 3 minutes. Melt in remaining 1 tablespoon butter.
  • Adjust oven temperature to broil and position rack 6 inches from heat. Brush toasts with fennel-seed butter and top with Brie. Return to oven and broil until bubbly and golden, 1 to 3 minutes (check every minute or so to see that they are not burning). Ladle soup into bowls and top with a cheese crouton. Garnish with fennel fronds.

Nutrition Facts : @context http, Calories 309, UnsaturatedFat 6 grams, Carbohydrate 26 grams, Fat 19 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 11 grams, Sodium 898 milligrams, Sugar 12 grams, TransFat 1 gram

TOMATO FENNEL SOUP



Tomato Fennel Soup image

This is an excellent, quick-cooking, tomato soup perfect for the early days of fall!

Provided by Trisha Benson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 10

2 tablespoons olive oil
1 bulb fennel, chopped
½ onion, chopped
1 celery stalk, chopped
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes
1 cup low-sodium chicken broth
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a large saucepan over medium-high heat. Cook and stir fennel, onion, celery, and garlic in the hot oil until tender, about 10 minutes.
  • Pour tomatoes and chicken broth over vegetable mixture and simmer for 4 minutes. Remove saucepan from heat and add basil and parsley. Cool soup slightly.
  • Pour soup into a blender no more than half-full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

Nutrition Facts : Calories 114.8 calories, Carbohydrate 10.1 g, Cholesterol 1 mg, Fat 7 g, Fiber 3.3 g, Protein 2.8 g, SaturatedFat 1.1 g, Sodium 275.5 mg, Sugar 3.8 g

Tips:

  • Choose ripe, flavorful tomatoes. This will ensure that your soup has the best possible flavor.
  • Roast the tomatoes and fennel before adding them to the soup. This will caramelize them, which will add a delicious depth of flavor.
  • Use a good quality vegetable broth. This will also help to boost the flavor of the soup.
  • Add a splash of white wine to the soup. This will add a touch of acidity and brightness.
  • Season the soup to taste with salt and pepper. Be sure to taste the soup before serving and adjust the seasonings as needed.
  • Serve the soup garnished with fresh herbs, such as basil or thyme. This will add a pop of color and flavor.

Conclusion:

Roasted tomato and fennel soup is a delicious and easy-to-make soup that is perfect for a light lunch or dinner. It is also a great way to use up leftover tomatoes and fennel. With its bold flavors and creamy texture, this soup is sure to be a hit with everyone who tries it. So next time you are looking for a new soup recipe to try, be sure to giveroasted tomato and fennel soup a try. You won't be disappointed!

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