Roasted Tomato Onion And Fennel Soup Recipe

I absolutely love this roasted tomato, onion, and fennel soup because it’s like a warm, cozy hug in a bowl, packed with deep, caramelized flavors and a hint of balsamic tang that elevates my mood instantly. Plus, the simplicity of throwing everything into the oven and then blending it up makes it so effortless, yet incredibly rewarding—perfect for my busy millennial lifestyle!

The deep, rich flavors of my Roasted Tomato, Onion, and Fennel Soup bring me comfort. To make it, I roast ripe tomatoes, quartered onions, and sliced fennel in a touch of olive oil.

Roasting my soup ingredients allows their natural sweetness to emerge. I think garlic contributes an irresistible savory note that complements the sweet soup base.

To ensure a perfect flavor balance, I blend my roasted ingredients with vegetable broth and balsamic vinegar, then garnish with fresh thyme and basil. Both of these herbs lend an unobtrusive but flavorful perfume to the soup.

Ingredients

Antioxidant-rich tomatoes add color, flavor, and vibrancy to dishes.

Onion: Delivers a sweet undercurrent, loaded with fiber and vitamins.

Fennel: Provides a delicate aniseed taste, helps with digestion thanks to its fiber content.

Garlic: Strengthens immunity, contributes fragrant and savory flavor notes.

Oils obtained from olives: Salubrious lipids, augment the seductiveness of the soup.

Balsamic vinegar: Contributes a hint of sweetness and acidity.

Ingredient Quantities

• 8 ripe tomatoes, halved
• 1 large onion, quartered
• 1 medium fennel bulb, sliced
• 3 cloves garlic, peeled and smashed
• 3 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 tablespoon balsamic vinegar
• Fresh basil leaves, for garnish

Instructions

1. Heat the oven to 400°F (200°C).

2. On a large baking sheet, arrange the tomatoes cut in half, the onion cut into quarters, the fennel cut into slices, and the smashed garlic cloves.

3. Olive oil should be drizzled over the vegetables, and they should be seasoned with salt and freshly ground black pepper. Toss the vegetables until everything is well coated.

4. Place in the preheated oven. Cook for 30-35 minutes or until the vegetables reach tenderness and develop a bit of sweetness from the natural sugars that caramelize during roasting.

5. Place the roasted vegetables in a large pot. Pour in the vegetable broth. Add the dried thyme and balsamic vinegar.

6. Over medium heat, bring the combination to a simmer, and cook for approximately 10 minutes, letting the flavors meld together.

7. To puree the soup until smooth, use an immersion blender. Alternatively, if you wish to work in batches, carefully transfer the mixture to a blender and blend until smooth.

8. Adjust the taste and seasoning with additional salt and pepper, if necessary.

9. Serve the basil leaves fresh, and the soup hot, garnished.

10. Savor the roasted soup of tomatoes, onions, and fennel; enjoy it as a meal.

Equipment Needed

1. Oven
2. Large baking sheet
3. Knife
4. Cutting board
5. Mixing bowl (optional)
6. Measuring spoons
7. Large pot
8. Stove
9. Immersion blender or standard blender
10. Ladle
11. Serving bowls
12. Tongs or spatula for tossing vegetables

FAQ

• Can I use canned tomatoes instead of fresh? Yes, you can use canned tomatoes if fresh ones aren’t available. Opt for whole peeled or crushed tomatoes, and adjust seasoning as needed.
• What’s the best way to roast the vegetables?Set your oven to a temperature of 400°F (200°C) and get it going while you prepare the vegetables. Place them in a single layer on a baking sheet, then drizzle and douse them with ample amounts of olive oil and season with good old salt and pepper. Roast them in the oven until they have a bit of a crust—good enough that you might want to sneak a taste before you plate ’em. That should take around 25-30 minutes.
• Can I substitute fennel with another vegetable?If you are not fond of fennel, you can substitute it with an equal amount of celery or a little more onion to achieve a different flavor profile.
• How can I make the soup creamier?You can incorporate a splash of cream or coconut milk into the mixture after blending to create a richer texture.
• Can this soup be frozen?Absolutely, this soup is suitable for freezing. Let it cool down entirely before moving it to airtight containers and stashing them in the freezer for as long as three months.
• What can I serve with this soup?Accompany it with bread that has a nice, crusty texture, a side salad, or a sandwich in which cheese has been grilled—anything, really, that will enable you to transform this delicious soup into a completo.
• Is this soup spicy?Although the recipe is not spicy, you can add red pepper flakes for some desired heat.

Substitutions and Variations

8 fully ripened tomatoes, cut in half
2 cups whole tomatoes, canned
Eight roasted red bell peppers
One large onion, cut into four parts
Chopped leeks, white and light green parts only: 2
2 shallots, peeled and cut in half
1 medium fennel bulb, sliced
1 bulb celeriac, peeled and sliced
1 medium parsnip, cut into slices
3 tablespoons of olive oil
3 tablespoons oil from avocados
3 tablespoons coconut oil, melted
4 cups vegetable stock
4 cups chicken stock
4 cups mushroom stock

Pro Tips

1. Roast for Extra Flavor Extend the roasting time by an additional 5-10 minutes if needed, allowing the vegetables to achieve greater caramelization, enhancing the soup’s depth and sweetness.

2. Use Quality Olive Oil Choose a high-quality extra virgin olive oil for drizzling over the vegetables before roasting. This will elevate the flavor profile of the soup.

3. Peel Tomatoes for Smooth Texture For an ultra-smooth soup, consider peeling the tomatoes before roasting. The skins can sometimes add an unexpected texture after blending.

4. Balance Acidity If you find the soup too acidic from the tomatoes, add a pinch of sugar or a splash more balsamic vinegar to balance the flavors.

5. Fresh Herb Boost Instead of just garnishing with basil, add a handful to the pot just before blending for a burst of fresh herbal flavor throughout the soup.