Roasted Tomato And Fennel Soup Recipe

Name: Roasted Tomato And Fennel Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 fennel bulbs; 4 ripe tomatoes; 2 tablespoons olive oil; 5-6 garlic cloves; 2 bay leaves; 1 teaspoon dried rosemary; 1 teaspoon dried basil; salt; 1/2 teaspoon freshly ground black pepper; 2 cups vegetable stock; 1 tablespoon fresh cream; 1 tablespoon sunflower seeds

Servings: persons

4 fennel bulbs
4 ripe tomatoes
2 tablespoons olive oil
5-6 garlic cloves
2 bay leaves
1 teaspoon dried rosemary
1 teaspoon dried basil
salt
1/2 teaspoon freshly ground black pepper
2 cups vegetable stock
1 tablespoon fresh cream
1 tablespoon sunflower seeds

1
Wash fennel bulbs and tomatoes and pat dry with a kitchen towel.
2
Cut fennel bulbs into thick slices and tomatoes into halves.
3
Pre heat the oven to 200 degrees C.
4
Arrange the fennel slices and tomatoes on a baking tray.
5
Drizzle with a table spoon of olive oil.
6
Roast for 20-30 minutes.
7
Remove from the oven and blend in a blender to make a smooth paste.
8
Heat the remaining olive oil and butter in a pan.
9
Add garlic and bay leaves and fry for 20 seconds.
10
Add the pureed fennel and tomato.
11
Add dried rosemary, dried basil, salt, black pepper and vegetable stock and cook the soup for 10-15 minutes.
12
Strain the soup with a soup strainer.
13
Transfer the soup in the same pan.
14
Add fresh cream and cook till it comes to a boil.
15
Serve the soup in soup bowls.
16
Sprinkle some sunflower seeds on top.
17
Garnish with fresh cream and coriander.
18
Serve piping hot.

315

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 fennel bulbs, 4 ripe tomatoes, 2 tablespoons olive oil, 5-6 garlic cloves, and more.

Yes, Roasted Tomato And Fennel Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Tomato And Fennel Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions