- Dish type
- Vegetable soup
- Tomato soup
- Tomato basil soup
This tomato, fennel and basil soup is quick and easy to prepare. Serve with crusty bread or garlic bread for a warming dish on a blustery day.
2 people made this
- 2 tablespoon olive oil
- 1 bulb fennel, chopped
- 1/2 onion, chopped
- 1 celery stalk, chopped
- 1 clove garlic, minced
- 1 (400ml) tin chopped tomatoes
- 250ml reduced salt chicken stock
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley
- salt and ground black pepper to taste
MethodPrep:15min ›Cook:20min ›Extra time:15min cooling › Ready in:50min
- Heat olive oil in a large saucepan over medium-high heat. Cook and stir fennel, onion, celery and garlic in the hot oil until softened, about 10 minutes.
- Pour tomatoes and chicken stock over vegetable mixture and simmer for 4 minutes. Remove saucepan from heat and add basil and parsley. Cool soup slightly.
- Pour soup into a blender no more than half-full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
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Roasted Tomato & Fennel Soup Recipe
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 Roasted Tomato & Basil Pasta Sauce 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 my Wild Garlic & Walnut Pesto which 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 Rolls or 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 Tomato Fennel Soup
You'll start the recipe soup by prepping the fennel and leeks. Clean the fennel, slice off the top, and then cut the bulb crosswise into thin slices.
Remove the dark green parts from the leeks and cut them crosswise as well. Separate the fennel and leeks into rings.
Put them on a baking sheet, drizzle them with a little olive oil and then bake until the fennel is brown around the edges and some of the leeks are charred. Trust me on charring the leeks - it really does add a nice flavor to the finished soup.
While the fennel and leeks are cooking, put the rest of the olive oil in a large deep skillet over medium high heat. Add the tomatoes with all their juices and bring to a boil. Add the herbes de Provence, reduce the heat, and let simmer.
Next, add all the roasted leeks and fennel along with the beef broth. Bring the mixture back to the boil, reduce the heat again and let it all simmer together for a few more minutes.
Using either a hand-held blender or a regular blender working in small batches, process the soup until it's the texture that you like.
We like this soup very thick and chunky, but you can process it as smoothly as you want. I kinda like seeing the little flecks of charred leeks and chunks of fennel in my bowl. If you want a thinner soup, I'd suggest just adding water rather than more beef stock since this soup is very rich.
Garnish with some homemade croutons (pumpernickel is nice) and tiny threads of fennel fronds.
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Tomato-Fennel Soup with Parm-Crusted Grilled-Cheese Soldiers
1. In a pot, add the oil, two turns of the pan, and the butter. Heat over medium to medium-high. When the butter melts, add the fennel, onion, celery, and garlic season with salt and pepper. Add the sugar and bay leaf. Cover and cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add the stock. Raise heat to high. Cook, stirring often, until the liquid is reduced by half, about 10 minutes. Add the tomatoes. Simmer until the flavors meld, about 15 minutes. Remove the bay leaf. Using an immersion blender, or working in batches in a regular blender, puree the soup season.
2. For the sandwiches, heat a nonstick skillet or griddle over medium. In a small bowl, mix the butter, Parm, parsley, and garlic lightly spread on 1 side of each bread slice. Build 4 sandwiches with the bread (spread-side facing out) and the sliced cheeses. Grill until the bread is deep golden and the cheese is melty, about 3 minutes per side. Cut each sandwich into 3 sticks (a.k.a. soldiers).
3. Serve the soup in crocks or bowls with the grilled-cheese soldiers for dipping.
Fennel Tomato Soup
Tomato soup is one of my favorite childhood memories. Of course, my memories came from a Campbell soup can with a grilled cheese on the side. Although I still love tomato soup, today I wouldn't eat canned soup when I can make soup from fresh ingredients and load it up with fresh veggies. By far the best fennel tomato soup recipe.
Although the first time I tried fennel, I was not a fan, I have recently recognized its ability to transform flavors in soups, stews, and salads.
I don't particularly like the taste of black licorice. But when fennel is combined with other ingredients, it enhances the flavor of other vegetables.
"Fennel bulb, which looks kind of like a cross between an onion and the base of a bunch of celery, has a sweet, perfumy, anise-like flavor. Rather than making food taste like licorice, though, fennel imparts a light, bright spring-like quality to foods. Plus, fennel is good for you."
First of all, this fennel tomato soup recipe tastes as if it came from a gourmet restaurant. It is truly rich and delicious in flavors, and it is so simple to make.
If you love soup as much as me, give it a try. Take your childhood fennel tomato soup to a new level.
Fennel and Tomato Soup
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- 3 Tbs. olive oil
- 1 large fennel bulb, diced (4 cups)
- 3 vegan Italian sausages, sliced into 1/2-inch-thick rounds (2 cups)
- 1 tsp. fennel seeds
- 2 Tbs. dry vermouth, dry white wine, or water
- 4 cups low-sodium vegetable broth
- 1 28-oz. can crushed tomatoes, preferably San Marzano
- 3 Tbs. chopped fresh Italian parsley
1. Heat oil in soup pot over medium heat.
2. Add fennel, and sauté 3 to 5 minutes.
3. Stir in sausages and fennel seeds, and cook 5 to 7 minutes, or until fennel seeds are slightly softened and bits of sausage are stuck to bottom of pan.
4. Add vermouth, and cook 5 to 10 seconds to deglaze pan, scraping up any brown bits.
5. Add broth, tomatoes, and parsley cover, and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes. Season with salt and pepper, if desired.
Reviews ( 6 )
Kind of plain, way too many tomatoes. Won't make this again.
Excellent flavors! Be sure to coarsely cut the fennel and onions. Like another reader, I would add another can of beans. I would also cut back on the salt, adding water for 1/3 of the broth. Also added 3 cups of chopped spinach. Hubby raved!
I lost a recipe for fennel, chickpea, and orange soup. I found this one, and I'm I'm very happy I did. Roasting the vegetables added a nice smokiness to the soup. I didn't use spray oil - instead I tossed the vegetables, as well as the chickpeas (drained and well dried) with olive oil. We watched them carefully, based on the experience of another reviewer. In the end, they took a bit longer to roast than the recipe says. The vegetables didn't burn, and the chickpeas didn't brown, but attained a deep yellow color. We forgot to buy the tomatoes, but had 12 oz of frozen roasted tomatoes from our garden, so we used those instead. We otherwise followed the recipe faithfully, except for what was missing from the previous recipe we had: orange. So we added the zest and juice of two oranges to liven the soup. A bit of acidity brightened the flavor: try lemon juice, white wine vinegar, or rice vinegar. The flavors of the soup surprised me - no added herbs, but still lovely.
Spicy Tomato Fennel Soup
Tomorrow I will be riding the Tour de Blast bicycle ride that I have been training for with my friend. It will be an 82-mile (132 K) round trip ride into the blast zone of Mount St. Helens. Over the 82-mile course we will climb a total of 6,240 vertical feet, however, our highest elevation will be 4,314 feet.The weather forecast looks great, it will be sunny with a high of 82° so I will be dressing for warm weather with the exception of some arm warmers to wear at the beginning of the ride as the early morning chill will be about 50°.
I have taken several long distance rides with friends to prepare for tomorrow&rsquos ride and it has been so much fun. Last weekend my final long ride was one of my easier rides. We took a 65-mile ride over Blewett pass and finished in Leavenworth, Washington, a cute Bavarian town. When we finished the ride we stayed in a house on the river and tubed down the river the following day. We won&rsquot be tubing down a river after tomorrow&rsquos ride but I am looking forward to finishing the ride that we have had so much fun training for.
This tomato soup was made from the tomatoes growing on my back porch. I have a variety of tomato plants and the fruits range from black to yellow to multicolored. I love the smell and taste of vine ripened tomatoes and often snack on them like candy. This soup will work well with ordinary store bought tomatoes and that is usually how I make it but I just can&rsquot let these fresh grown tomatoes go to waste and they make such a great soup.
To begin making the Roasted Fennel and Tomato Soup Recipe, wash the fennel bulbs and tomatoes and pat them dry with a kitchen towel.
Preheat the oven to 200 C and grease a baking tray with olive oil.
Cut the fennel bulbs into slices and tomatoes into halves. Arrange the fennel, tomatoes and garlic on a baking sheet.
Drizzle 1 tablespoon olive oil over the fennel, tomatoes and garlic and sprinkle some salt.
Roast the fennel and tomatoes in the preheated oven for 20-30 minutes until you notice slight charred marks on the fennel and tomatoes.
Once roasted, remove them from the oven and allow it to cool a little before you can blend. If your blender can take hot ingredients, then you can go ahead and add the roasted fennel and tomatoes into the blender.
Transfer the roasted fennel and tomatoes into the blender and blend to make a smooth puree adding a little vegetable stock or water if requried
Transfer the fennel tomato soup into a sauce pan add in the butter, vegetable stock, salt, black pepper, dried rosemary and basil and give it a quick boil. Stir in the fresh cream and simmer for another minute. Check the salt and seasonings and adjust to suit your taste.
Serve the Roasted Fennel and Tomato Soup into serving bowls, garnish with cream and a few herbs, serve with any bread like Mushrooms On Toast Recipe slices for a wholesome weeknight dinner.
- In a 4-qt. saucepan, melt the butter over medium heat. Add the onion and a big pinch of salt. Cook until softened but not browned, stirring frequently, about 5 minutes. Add the fennel seeds and a pinch of red pepper flakes and cook for another minute. Add the tomatoes, broth, and orange juice. Increase the heat to medium high and bring to a boil. Reduce the heat to medium or medium low and simmer for 15 minutes to meld the flavors.
- Remove the soup from the heat. Using a hand blender or a regular blender, purée the soup. Add the milk and if the soup seems thick, add more chicken broth until thinned to your liking. Season to taste with salt and pepper. If necessary, gently reheat before serving.
Serve with warm goat cheese toasts: Mash fresh goat cheese (thinned with a little cream if necessary) with finely chopped fresh flat-leaf parsley. Spread the mixture on toasted baguette slices and put under the broiler to heat the cheese.