Roasted Tomato and Fennel Soup

Warm up with a bowl of Roasted Tomato and Fennel Soup, a hearty, flavor-packed recipe that transforms simple ingredients into a velvety masterpiece. Featuring oven-roasted ripe tomatoes, caramelized fennel, and sweet garlic, this soup delivers a beautifully balanced taste that's both earthy and slightly sweet. The dried thyme and a splash of heavy cream enhance the flavors, creating a luxuriously smooth texture. Perfect for cozy evenings, this soup is not only easy to prepare in under an hour but also versatile—serve it with crusty bread for a complete meal. With its vibrant color, wholesome ingredients, and comforting aroma, this roasted tomato and fennel soup is sure to become a family favorite.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 6 large ripe tomatoes
• 1 large fennel bulb
• 1 medium yellow onion
• 4 whole garlic cloves
• 3 tablespoons olive oil
• 1 teaspoon dried thyme
• 4 cups vegetable broth
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup heavy cream
• 6 leaves fresh basil leaves
• 4 slices crusty bread (optional, for serving)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut the tomatoes into halves and place them on a large baking sheet, cut side up.

Step 3

Trim and slice the fennel bulb into 1/2-inch thick wedges and place them onto the baking sheet.

Step 4

Peel and quarter the onion, then add it to the baking sheet along with the whole garlic cloves.

Step 5

Drizzle the olive oil evenly over the vegetables and sprinkle with dried thyme, salt, and black pepper.

Step 6

Roast the vegetables in the preheated oven for 30-35 minutes, or until the tomatoes and fennel are softened and slightly caramelized.

Step 7

Transfer the roasted vegetables to a blender or food processor (or use an immersion blender in a soup pot). Blend until smooth.

Step 8

Pour the blended mixture into a large pot and stir in the vegetable broth. Adjust the consistency as desired by adding more broth if needed.

Step 9

Bring the soup to a simmer over medium heat. Cook for 10 minutes, stirring occasionally.

Step 10

Reduce the heat to low and stir in the heavy cream. Taste and adjust seasoning with additional salt and pepper if needed.

Step 11

Ladle the soup into bowls and garnish with fresh basil leaves.

Step 12

Serve with slices of crusty bread, if desired.

Nutrition Facts

Serving size	2868.8 grams (2868.8g)

Amount per serving	% Daily Value*
Calories	2097

Total Fat 101.20g	130%
Saturated Fat 34.50g	173%
Polyunsaturated Fat 7.40g
Cholesterol 120mg	40%
Sodium 6065mg	264%
Total Carbohydrate 251.60g	91%
Dietary Fiber 41.30g	148%
Total Sugars 63.50g
Protein 52.70g	105%

Vitamin D 0IU	0%
Calcium 536mg	41%
Iron 18mg	97%
Potassium 6034mg	128%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.8%

Protein: 9.9%

Carbs: 47.3%