Roasted Tomato and Fennel Soup

This roasted tomato and fennel soup is dairy-free and really hits the spot on a chilly day. Make a double batch as it tastes even better the following day! You can store this soup in the refrigerator for several days and it can also be frozen for future lunches or a quick dinner.

You might even be surprised to find that even the kids will enjoy this dish! I’ve paired it with a grilled cheese for the kids and they ate up every last bite.

Roasted Tomato and Fennel Soup

Prep time: 10 minutes
Cook time: 35 minutes
Serves: 4

Safety Tip: If you don’t have a stick or immersion blender, you can also process the cooked veggies and liquid in a blender. Make sure blender lid is properly vented to prevent the hot liquid from exploding, however.

Ingredients:

1½ lbs. Roma tomatoes, halved
2 medium red bell peppers, deseeded and quartered
1 large fennel bulb, thinly sliced
2 large carrots, cut in half lengthwise
2 medium shallots, outer skin removed and halved
4 cloves garlic, smashed and peeled
2 T. extra virgin olive oil
Sea salt and black pepper, to taste
2 T. fresh thyme leaves
4 c. organic chicken broth
½ c. full-fat coconut milk
½ c. fresh basil leaves, thinly sliced

Directions:

1. Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
2. Arrange the tomatoes, red peppers, fennel, carrots, shallots, and garlic in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and black pepper, to taste. Toss to combine and sprinkle veggies with fresh thyme leaves.
3. Place baking sheet in preheated oven and roast until vegetables are tender and lightly charred, approximately 20-25 minutes.
4. Transfer the roasted veggies and any juices from the baking sheet to a large soup pot and add chicken broth. Cook over medium heat, stirring occasionally, until hot and bubbly. Remove from heat.
5. Using an immersion blender, blend contents of the soup pot until completely smooth. Stir in the coconut milk and fresh basil, and serve immediately. Enjoy!

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Roasted Tomato and Fennel Chip

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 4

Ingredients

• 1 1//2 lbs Roma tomatoes, halved
• 2 medium red bell peppers, deseeded and quartered
• 1 large fennel bulb, thinly sliced
• 2 large carrots, cut in half lengthwise
• 2 medium shallots, outer skin removed and halved
• 4 cloves garlic, smashed and peeled
• 2 tbsp extra virgin olive oil
• 2 tbsp fresh thyme leaves
• 4 cups organic chicken broth
• 1/2 cup full-fat coconut milk
• 1/2 cup fresh basil leaves, thinly sliced
• salt and pepper to taste

Instructions

1. Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside. 

2. Arrange the tomatoes, red peppers, fennel, carrots, shallots, and garlic in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and black pepper, to taste. Toss to combine and sprinkle veggies with fresh thyme leaves. 

3. Place baking sheet in preheated oven and roast until vegetables are tender and lightly charred, approximately 20-25 minutes.

4. Transfer the roasted veggies and any juices from the baking sheet to a large soup pot and add chicken broth. Cook over medium heat, stirring occasionally, until hot and bubbly. Remove from heat. 

5. Using an immersion blender, blend contents of the soup pot until completely smooth. Stir in the coconut milk and fresh basil, and serve immediately. Enjoy!

If you loved this fennel soup, make sure to check out some of my other recipes!

Instant Pot Zucchini Soup

Homemade Pozole Recipe