Roasted Tomato Fennel Soup
Servings: 6 servings
Calories: 81kcal
Roasted tomato fennel soup is a delicious and flavorful dish for a easy low carb 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
Makes 4 ½ cups with one serving with ¾ of a cup.
Nutrition
Serving: 1serving | Calories: 81kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Fiber: 2g | Net Carbohydrates: 7g