Vegan Roasted Fennel Tomato Soup

August 19, 2022
I am so grateful to be surrounded by such an abundance of beautiful, homegrown garden vegetables. Last week I received a gorgeous and hearty bulb of fennel with lush, frilly fronds flowing from its top. Fennel has a flavor similar to licorice or anise, and I find that it needs to be played down for my taste buds. I do notice that once it is cooked with onions and garlic, it has sweeter taste to it. Naturally, I paired mine with other ripe and ready summer vegetables to make a creamy soup.

I know there are a bunch of tomato soup recipes floating around, but the addition of roasted fennel changes the entire flavor profile. This is like a more sophisticated and complex version of my childhood favorite. This would pair wonderfully with a vegan grilled cheese or can simply be topped with some croutons. When preparing your fennel bulb, don’t discard the feathery tops. You can use them to add flavor to a jar of pickles, dehydrate them to make tea, or chop them up and toss them into a salad.
roasted fennel tomato soup in a white bowl against a brown and black background

Vegan Roasted Fennel Tomato Soup

Recipe Type: Soups and Stews
utensils YIELDS 2–3 servings
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  • 1 pint cherry tomatoes
  • 2 cups chopped fennel bulb
  • 1 head garlic, peeled
  • 1 red onion, chopped into quarters
  • 1/4 cup olive oil
  • 4 plum tomatoes
  • 1/4 tsp dried oregano
  • 1/4 tsp dried basil
  • 1 cup vegetable broth
  • 1 cup almond milk
  • salt & pepper to taste
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1. Preheat the oven to 400°F.

2. In a large mixing bowl, add the cherry tomatoes, fennel bulb, onions, and garlic. Add 2 tbsp of the olive oil and toss well to coat.

3. Spread evenly on a baking sheet and bake for about 35 minutes, until the tomatoes are blistered. Remove from oven and set aside.

4. In a large stock pot, add the remaining 2 tbsp of olive oil and heat over medium.

5. While the oil is heating, blitz the tomatoes in a food processor until crushed. Add them to the pot, along with the oregano and basil, and sauté for a few minutes.

6. Add the roasted vegetables, vegetable broth, and almond milk. Bring to a boil and reduce to a simmer.

7. Use an immersion blender to blend until smooth. Alternatively, wait until soup is cooled and blend in a regular blender.

8. Season with salt & pepper. 

9. Top with cracked black pepper and fresh fennel to serve.

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Photo: Lauren Sacerdote

Lauren is a homebody who likes to spend time with her cat, explore new ideas in the kitchen, relax in the sun with a good book, and promote healthy living to friends and family.


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