This homemade roasted tomato and fennel soup is rich in flavor and makes for a delicious and comforting meal, especially during colder months. The flavor is a light balance of sweet and savory with a hint of the anise flavors of fennel.
Roasting the tomatoes, fennel, onion, and garlic is a critical step. Make sure they are well-coated in olive oil, seasoned with salt and pepper and roasted until they are caramelized and softened. This roasting process enhances the soup's depth of flavor.
This homemade low carb soup is satisfying and great served warm but equally delicious served chilled, like a gazpacho soup too. If you enjoy fennel you might want to try our fennel zucchini soup recipe too.
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Carbs in Fennel
Fennel is a low-carb vegetable. On average, a 100-gram (about 3.5 ounces) serving of raw fennel contains approximately 7 grams of carbohydrates. These carbohydrates consist mainly of fiber, which can be subtracted from the total carbs to calculate net carbs. Fennel is a good source of dietary fiber, providing about 3 grams of fiber per 100 grams.
Ingredients
This is a simple soup with just a few ingredients.
- Fennel - select a firm bulb
- Tomatoes - we used cherry tomatoes, but any variety of tomatoes can be used.
- Red onion - can be substituted with yellow onion.
- Garlic - adjust the quantity of cloves to your own preference.
- Thyme - fresh thyme is used but you can use dried thyme too.
- Stock/Broth - we use vegetable broth to keep the recipe vegan.
How to Make Roasted Tomato Fennel Soup
The roasting process caramelizes the natural sugars in the tomatoes, intensifying their sweetness. This sweetness provides a pleasant contrast to the other savory and earthy elements in the soup. When fennel is roasted the anise or licorice-like flavor becomes more subtle.
Drizzle vegetables with oil and seasoning and roast.
Add to a pot with vegetable stock/broth.
Blend until smooth.
Adjust seasoning and serve.
Tomato Fennel Soup Recipe Tips
For a creamier soup, add heavy cream to the blended soup. Use a non-dairy alternative like coconut milk for a different flavor.
While this recipe is for a basic roasted tomato and fennel soup, you can get creative. Consider adding other roasted vegetables like red bell peppers or carrots for additional flavor and depth.
Storage
Allow the soup to cool to room temperature before storing it. You can speed up the cooling process by placing the soup pot in an ice bath or transferring the soup to a shallow container, which will help it cool faster.
For short-term storage (a few days), you can use airtight containers or glass jars with tight-fitting lids. Make sure the containers are clean and dry. For long-term storage (more than a few days), consider using airtight freezer-safe containers or heavy-duty freezer bags.
Once stored in the fridge, the soup should last up to a week. When reheating soup, do so gradually and stir it occasionally to ensure even heating. You can use a microwave, stovetop, or oven depending on your preference and the type of container you used.
Freezing the Soup
Use freezer-safe containers or bags, leaving some space at the top to allow for expansion as the soup freezes.
Remove as much air as possible from the container or bag to minimize the risk of freezer burn. The frozen soup should last up to 3 months in the freezer.
More Low Carb Soup Recipes
If you are looking for a bowl of comforting low carb soup, try these recipes:
Roasted Tomato Fennel Soup
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Ingredients
- 8 oz cherry tomatoes or other tomatoes
- 1 bulb fennel trimmed and sliced
- 1 medium red onion peeled and quarters
- 4 cloves garlic peeled and chopped
- 2 tablespoons fresh thyme
- 4 cups vegetable stock
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C).
- In a large baking sheet, combine the tomatoes, chopped fennel, chopped onion, and garlic.
- Drizzle 2 tablespoons of olive oil over the vegetables, and season with salt and black pepper to taste. Toss to coat the vegetables evenly.
- Roast the vegetables in the preheated oven for about 30-35 minutes or until they become soft and start to caramelize, stirring once or twice during roasting.
- Remove from the oven and place the roasted vegetables in a pot and add the stock.
- Bring the mixture to a boil, then reduce the heat to low, cover and let it simmer for about 10 minutes to allow the flavors to meld together.
- Use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
- Season the soup with additional salt and black pepper to taste and heat it through.
- Serve and enjoy!
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
