Roasted Tomato Fennel Soup
A warm and comforting soup featuring roasted tomatoes and fennel with a creamy finish, perfect for a light lunch or dinner starter.
- Total time
- 1 h
- Prep
- 15 min
- Cook
- 45 min
Save this recipe in Chefless
Cook it step by step, add it to your week, and get the shopping list in the app.
Ingredients
- 800 g cherry tomatoes
- 1 whole fennel bulb
- 3 tbsp olive oil
- 3 whole garlic cloves
- 500 ml vegetable broth
- 100 ml heavy cream
- 1 tsp salt
- ½ tsp black pepper
- 10 g fresh basil
Steps
- Preheat oven to 200°C (400°F).
- Halve the cherry tomatoes and trim the fennel bulb, then cut into wedges. Peel garlic cloves.
- Toss tomatoes, fennel, and garlic with olive oil, salt, and pepper. Spread on a baking tray.
- Roast for 25-30 minutes until tomatoes and fennel are caramelized and soft.
- Transfer roasted vegetables to a pot and add vegetable broth.
- Bring to a boil, then simmer for 5 minutes.
- Blend soup until smooth using an immersion blender or regular blender.
- Stir in heavy cream and season with salt and pepper to taste.
- Serve hot, garnished with fresh basil.
Diet tags are added by the recipe's author.