Slow-Roasted Tomato and Fennel Soup
A deeply flavored soup made with roasted tomatoes and fennel, simmered with herbs for a rich, comforting bowl. This Mediterranean soup recipe (vegetarian), ready in about 90 minutes, pairs heirloom tomatoes, fennel bulb, and carrot for a weeknight-friendly dinner. Each serving lands at about 280 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 "Build a week of meals around this recipe" 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 lbs heirloom tomatoes, chopped
- 1 medium fennel bulb, thinly sliced
- 1 medium carrot, diced
- 1 small onion, diced
- 3 cups chicken broth
- 1 tsp fresh thyme
- 2 tbsp olive oil
The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 400°F. Toss 2 lbs chopped heirloom tomatoes, 1 medium sliced fennel bulb, and 1 diced medium carrot with 2 tbsp olive oil, then spread on a baking sheet. Roast for 45 minutes until tomatoes are collapsed and fennel is tender.
- Step 2: Transfer roasted vegetables to a pot and add 1 small diced onion, 3 cups chicken broth, and 1 tsp fresh thyme. Simmer uncovered for 20 minutes on medium-low heat until flavors meld.
- Step 3: Use an immersion blender to puree soup until smooth, or carefully transfer to a blender. Season with salt and pepper to taste, then serve warm.
