Roasted Tomato Fennel Soup. This elegant but simple soup is a perfect first course at a dinner party or just a great weekday lunch addition. Great anytime that simple but delicious fits the bill.
Roasted Tomato Fennel Soup
This is such a simple soup but oh so flavourful. The amazing flavour comes from oven roasted tomato and fennel with a little earthy thyme and fragrant smoked paprika and a touch of spice.
This would make an ideal starter course or a fantastic lunch. We freeze it in individual portions as a terrific alternative to having to use a can opener for a quick meal any time.
Of course our standard Homemade Tomato Soup is still quick, easy and delicious.
Homemade Tomato Soup
We still make it often but when we have a little more time, especially when entertaining, we like to serve this slightly more sophisticated version.
One of the reasons this is a great dinner party recipe, is that it is great to serve guests with different eating styles. We often have a mixed group of carnivores and vegetarians around our table.
This deeply flavourful soup always is a hit with whatever group of diners we happen to be serving. It makes serving different tastes a breeze.
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Roasted Tomato Fennel Soup
Roasted Tomato Fennel Soup. This elegant but simple soup is a perfect first course at a dinner party or just a great weekday lunch addition. Great anytime that simple but delicious fits the bill.
Ingredients
- 8 large ripe tomatoes diced
- 1 large fennel bulb diced
- 1 medium red onion diced
- 4 cloves chopped garlic
- 4 tbsp olive oil
- 2 tbsp brown sugar
- 1/2 tsp crushed chillies (optional)
- 3 tbsp balsamic vinegar
- Salt and pepper to season
- 8 cups vegetable stock (salt free or low sodium are best)
- 2 tbsp chopped fresh thyme
- 2 tbsp smoked paprika
Instructions
Toss all ingredients except the vegetable stock, thyme and paprika, together in a shallow baking dish and bake at 350 degrees F.
Cook for about 60-70 minutes, stirring occasionally or until the fennel pieces are very soft. Most of the liquid should be cooked off and the tomato and fennel should reach a good chunky consistency.
Puree this mixture well in a blender or food processor and pour into a soup pot.
Add the vegetable stock, thyme and paprika.
Simmer for 20-30 minutes or until the soup reaches your desired consistency. Taste and do a final seasoning of salt and pepper if necessary. Serve.
Nutrition Information
Yield
6Serving Size
1 servingAmount Per Serving Calories 185Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 8gCholesterol 0mgSodium 967mgCarbohydrates 23gFiber 5gSugar 14gProtein 4g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Adrianne
Wednesday 25th of September 2019
This soup looks so delicious Barry! I saw it on Pinterest and just had to come and have a closer look. The combination of roasted tomato and fennel is genius, nice work, I wish I had a spoon to dive right in.
Noelle
Thursday 15th of March 2012
This is an awesome recipe. I love fennel and roasting it off along with the tomatoes really brings out the flavours. I'm always on the look out for new soup recipes and this gets top marks, but then if it has smoked paprika in it, I'm there. Thanks!