Roasted Tomato and Fennel Soup

• 2 pounds ripe tomatoes, halved
• 1 large fennel bulb, cored and sliced
• 3 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes
• Salt to taste
• Freshly ground black pepper to taste
• 1/4 cup heavy cream (optional)
• Fresh fennel fronds for garnish

Steps

1. 1 Preheat oven to 400°F. On a baking sheet, toss tomatoes and fennel with 2 tablespoons olive oil, salt, and pepper. Roast for 30 minutes.
2. 2 While vegetables roast, heat remaining 1 tablespoon olive oil in a large pot over medium heat. Sauté onion and garlic until soft.
3. 3 Add roasted vegetables to the pot along with vegetable broth and thyme. Bring to a simmer.
4. 4 Use an immersion blender to puree the soup until smooth. Stir in red pepper flakes.
5. 5 For a creamier texture, stir in heavy cream (optional). Season with salt and pepper to taste.
6. 6 Serve hot, garnished with fennel fronds and a drizzle of olive oil.

Equipment

• Baking sheet
• Large pot
• Immersion blender

Variations

• Add a splash of lemon juice for brightness.
• Incorporate white beans for extra protein and heartiness.

Substitutions

• If fennel is unavailable, use celery or celery root for a similar flavor profile.
• Substitute vegetable broth with chicken broth for a richer taste.

Pairings

• Grilled cheese sandwich
• Rustic bread with olive oil

Nutrition

Tips

• For a smokier flavor, add a teaspoon of smoked paprika with the thyme.
• If you prefer a chunkier soup, blend only half of it and leave the rest with texture.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Pair with crusty bread or a simple green salad.
• Sprinkle with toasted pumpkin seeds for added crunch.

FAQ