Fill your home with the amazing aromas of roasted garlic, tomatoes and fennel, by making our Tomato Fennel Soup. Making this soup is incredibly simple and yields bold flavors with a creamy texture. Serve with crostini, croutons, or bagel chips, and a dollop of sour cream.
Learn how to prepare the fennel bulb in more detail by visiting my Sicilian Salad recipe page. From there on, you could also make my Fennel Pear Salad if you wanted to use the fennel raw.
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Ingredients
This Tomato Fennel Soup is a great recipe to use at the end of summer if your garden is producing tons of tomatoes. Just as easily made any time of the year with store bought tomatoes. Use Roma tomatoes for a nice medium sized tomato.
- Fennel Bulb
- Medium sized tomatoes
- Cherry Tomatoes
- Onion
- Garlic
- Olive Oil
- Chicken or Vegetable Broth
- Fresh Dill
- Sour Cream for garnish
See recipe card for quantities.
How to make Tomato Fennel Soup
Preheat the oven to 425F and line a baking sheet with parchment paper.
Cut the medium tomatoes in half and place them face side up. Place the cherry tomatoes whole on the same tray. For the garlic bulbs, cut the tops off, to expose the top of the cloves. Place cut side up on the tray.
Prepare the fennel bulb and place the pieces on the baking tray. Peel the onion and cut it in small sections. Place everything on the baking tray and lightly drizzle everything with the olive oil.
Place the tray in the preheated oven and bake for 40 minutes. Take the tray out of the oven and let cool for 10-15 minutes. Remove the garlic bulbs from the tray to cool. If you using a high-powered blender, place the roasted fennel, onion and tomatoes into the blender. If using an immersion blender, transfer the ingredients to a large pot.
Squeeze out the garlic cloves from the bulbs and add to the other ingredients. Continue by also adding the broth and fresh dill.
Blend until smooth. If you used a high powered blender, you might want to transfer to a pot to heat it back up a little. Optionally serve with a dollop of sour cream and enjoy!
Substitutions and Variation
- Broth - You can use any type of broth you desire for this recipe, same quantity.
- No fennel - Make this recipe without fennel by replacing the fennel with 3 extra medium-sized tomatoes.
- Herbs - Replace the fresh dill with a tablespoon of fresh thyme leaves or 2 teaspoon of your favorite seasoning.
Storing your Tomato Fennel Soup
Store any leftovers of the soup in air-tight containers. Place in the refrigerator for 2-3 days. You can also place it in the freezer for up to 2 months. Bring back up to a simmer to serve.
Recipe
Tomato Fennel Soup
Ingredients
- 8 medium Tomatoes Roma or Kumato (600g)
- 2 cups Cherry Tomatoes any variety
- 1 large White Onion
- 1 bulb Fennel
- 2 heads Garlic
- 2 tablespoon Olive Oil
- 2 teaspoon Salt
- 2 cups Vegetable Broth any other broth also works
- 1 handful Fresh Dill
Instructions
- Preheat your oven to 425F and line a baking sheet or roasting pan with parchment paper.
- Cut the medium-sized tomatoes in half and place them cut-side up on the prepared pan. Place the cherry tomatoes on the tray, leaving them whole.
- Peel the onion and cut it into large sections. Place the sections on the tray with the tomatoes.
- Cut the top off of the garlic bulbs, just enough to expose the cloves. Place them cut side up on the prepared pan.
- Prepare the fennel bulb and cut it into sections and place on the prepared pan. See notes for more instructions on how to prepare the fennel.
- Drizzle the olive oil on top of everything in the prepared pan. Sprinkle with a little salt and place in the preheated oven for 40 minutes.
- Take the pan out of the oven and let everything cool for 10-15 minutes. Take the garlic bulbs off of the tray. Place the remaining of the ingredients in your high powered blender. If using an immersion blender, place the ingredients in a soup pot. Squeeze the cloves out of the bulbs and add them to the rest of the ingredients.
- To the tomato mixture, add the broth, fresh dill and 2 teaspoon of salt. Blend until smooth. If using a high-powered blender, you may want to transfer some to a pot for reheating before serving.
- Serve with a dollop of soup cream and some of the dill-looking fronds from the fennel. Enjoy!
Video
Notes
- Cut off the fronds (dill-looking leaves) and the green stalks from the white bulb.
- Cut off the bottom tip of the root form the bulb and then cut the bulb in quarters.
- Make a diagonal cut on the bottom of each quarter, in order to remove the denser core.
- Separate the layers of the bulb making sure they are free of dirt. WhRince and dry them if necessary. Place the prepared sections on the tray.
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