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-inspired soups (vegetarian) ready in about 90 minutes pairs chopped heirloom tomatoes, medium, thinly sliced fennel bulb, medium, diced carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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 lbs, chopped heirloom tomatoes
- 1 medium, thinly sliced fennel bulb
- 1 medium, diced carrot
- 1 small, diced onion
- 3 cups chicken broth
- 1 tsp fresh thyme
- 2 tbsp olive oil
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Roasted Tomato and Fennel Soup take to make?
Total time is about 90 minutes (25 min prep + 65 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 Slow-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 chopped heirloom tomatoes from drying out.
Can I substitute ingredients in Slow-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 Slow-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.
Is Slow-Roasted Tomato and Fennel Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
