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Roasted Tomato Fennel Soup

Elevate your soup experience with my Roasted Tomato Fennel Soup, where the sweetness of ripe tomatoes meets the aromatic embrace of fennel, creating a symphony of flavours that will tantalise your taste buds. Each spoonful is a journey through the essence of Mediterranean cuisine, promising warmth and depth in every bite.

Total Time
1 hours 15 min
Simple & Professional Tasty Recipes

Ingredients for 4 – 6 Servings

  • 1 kg ripe tomatoes, halved
    2 fennel bulbs, trimmed and sliced
    1 onion, chopped
    3 cloves garlic, minced
    2 tablespoons olive oil
    1 liter vegetable or chicken broth
    2 tablespoons tomato paste
    1 teaspoon dried thyme
    Salt and black pepper, to taste
    Fresh basil leaves, for garnish
    Grated Parmesan cheese, for garnish (optional)
    Croutons, for garnish (optional)

Total Time

  • Preparation Time
    15 min
  • Cooking Time
    35 min

Goes Great with

    1. Roast Tomatoes and Fennel:
      • Preheat the oven to 200°C (400°F). Place halved tomatoes and sliced fennel on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and black pepper. Roast in the oven for 30-35 minutes or until the tomatoes and fennel are soft and slightly caramelized.
    2. Sauté Aromatics:
      • In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add chopped onion and sauté until translucent. Add minced garlic and cook for another minute until fragrant.
    3. Blend Roasted Vegetables:
      • Add the roasted tomatoes and fennel to the pot. Stir in tomato paste and dried thyme. Pour in the vegetable or chicken broth. Use an immersion blender to blend the mixture until smooth. Alternatively, blend the soup in batches in a regular blender, then return it to the pot.
    4. Simmer the Soup:
      • Bring the soup to a gentle boil, then reduce the heat and let it simmer for 10-15 minutes to allow the flavors to meld. Season with additional salt and black pepper if needed.
    5. Serve:
      • Ladle the Roasted Tomato-Fennel Soup into bowls. Garnish with fresh basil leaves and, if desired, a sprinkle of grated Parmesan cheese. Add croutons for extra texture and enjoy your delightful, flavorful soup!
    Pro Tips
    • Fennel Selection: Look for fennel bulbs that are firm, white, and free from brown spots for the freshest flavor.
    • Enhanced Roasting: Add a drizzle of honey or a sprinkle of brown sugar over the fennel for a caramelized sweetness during roasting.
    • Soup Texture: For a chunkier texture, reserve a portion of roasted tomatoes and fennel before blending. Stir them back into the soup after blending for added texture.
    • Creative Garnishes: Experiment with different herb garnishes such as parsley or chives for a personalized touch.


Calories per Serving:
Approximately 150 calories (may vary based on specific ingredients used). Delight in the gourmet experience.

Goes Great with