Roasted Tomato & Fennel Soup Recipe (2024)

This Roasted Tomato & Fennel Soup recipe brings the best out of seasonal fennel & tomatoes. Roasted with onion & garlic to intensify the flavours this soup is beautifully warming, comforting and will nourish your body and soul!

I love humble tomato soup but from time to time it is nice to jazz it up a bit. Add something else to it to make it that bit different and special. Fennel is my secret ingredient here. I absolutely adore this lovely aniseedy bulb both raw and roasted. Roasting mellows its licorice punch considerably so you don't need to worry about it getting too overpowering. On the contrary, the flavours of roasted fennel and tomatoes marry beautifully and work their magic!

Which part of fennel can I use for this soup?

Fennel is edible in its entirety including stalky bits with feathery fronds on top (you can save them for garnish). Depending on how fresh your fennel is sometimes the stalky bits can get a bit dry and look not too appealing. If that's the case, simply cut them off and discard.

Which tomatoes are best to use in this soup?

During the season when all tomatoes are beautifully sun-kissed and ripe it really doesn't matter. I went for vine variety of organically grown British tomatoes from my veggie box but you can use whatever type you've got available. Plum and even cherry tomatoes will be absolutely fine here too. Roasting brings out so much flavour especially when in season so if you've been given some home-grown tomatoes from your neighbours or family or some local ones from farmers' market, make sure you take full advantage and use them not only for soups but perhaps sauces too! Check out my which is a favourite in our house and takes only 30 minutes to make from start to finish!

What to serve Roasted Tomato & Fennel Soup with?

I love to serve this soup with a drizzle of mywhich I make lots of when wild garlic is in season and freeze in little portions.Simple drizzle of good, extra virgin olive oil or my favourite chilli oil* would work nicely here too. If you don't have chilli oil try sprinkling some chilli flakes instead for that little bit of heat. You can also use leftover fennel fronds as suggested above, homemade croutons or a nice chunk of bread (try my Irish Soda Bread or Easy Wholemeal Bread)! These Vegetarian Sausage Rollsor my latest favourite Vegan Cheese Scones wouldn't go amiss either. So many options!

Storing & freezing

This Roasted Tomato & Fennel soup will keep in the fridge for 3-4 days or you can freeze it for up to 3 months. Make sure you don't overfill your containers/bags when freezing soup as it will expand slightly in the freezer.

How to make Roasted Tomato & Fennel Soup Recipe - Step-By-Step

• Preheat the oven to 180C/350F/Gas Mark 4.
• Prepare your vegetables. Wash and halve your tomatoes. If using large fennel bulb, wash and halve it first and then cut each half into 4 slices. If you're using smaller fennels simply cut them into quarters. Peel red onion and cut it into rough chunks. Peel garlic cloves.
• Arrange all the vegetables in a large roasting tin, sprinkle them with dried thyme, salt, pepper and drizzle over some olive oil. Roast in a preheated oven for approx. 25-30 minutes until veggies start to shrivel up and char slightly at the edges

• Put roasted vegetables into a saucepan large enough to fit all the veggies with some room to spare for your stock. Puree the vegetables using hand blender and adding vegetable stock to loosen the mixture up until your soup is smooth and you've used up all the stock.
• Taste and adjust seasoning if required.
• Serve and enjoy!

📋 Recipe

SOME MORE SEASONAL SOUP INSPIRATION:

Creamy Courgette Soup with Peas and Mint

Wild Garlic Soup

Spiced Pumpkin Soup

Instant Pot Ginger Spiced Beetroot Soup

Instant Pot Creamy Cauliflower Cheese Soup

Curried Swede Soup

If you are soup lover and maker and not vegetarian you might want to make your own chicken stock too. Feel free to check out my guide on How To Make Chicken Stock in Instant Pot (with instructions for hob/stovetop users too).

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