Roasted Tomato and Fennel Soup
A rustic, deeply flavored soup made by roasting tomatoes and fennel with herbs, then blending into a smooth, aromatic base perfect for chilly evenings. This mediterranean-inspired soups ready in about 50 minutes pairs cherry tomatoes, medium fennel bulb, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups cherry tomatoes
- 1 medium fennel bulb
- 1/2 cup onion
- 2 cloves garlic
- 1 tsp thyme
- 2 cups chicken stock
- 1 tbsp olive oil
- 1/4 tsp salt
- 2 tbsp fresh parsley
Instructions
- Step 1: Preheat oven to 425°F (220°C). Halve cherry tomatoes, slice fennel bulb into 1/2-inch wedges, and dice onion. Toss with 1 tbsp olive oil, 1/4 tsp salt, and thyme on a baking sheet.
- Step 2: Roast for 25 minutes until tomatoes burst and fennel is caramelized, stirring once halfway.
- Step 3: Transfer roasted vegetables to a blender, add garlic, and blend until smooth. Add chicken stock and blend again until fully incorporated.
- Step 4: Return soup to a saucepan, simmer over medium heat for 10 minutes. Stir in fresh parsley, then serve warm with a drizzle of olive oil.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Roasted Tomato and Fennel Soup take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Roasted Tomato and Fennel Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cherry tomatoes from drying out.
Can I substitute ingredients in Roasted Tomato and Fennel Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Roasted Tomato and Fennel Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Roasted Tomato and Fennel Soup?
Mediterranean soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
