Roasted Tomato and Fennel Soup

“So delicious made from freshly harvested, vine ripened tomatoes; the taste cannot be matched. Bery much worth the time and effort! From Canadian Living magazine.”
3hrs 5mins

Ingredients Nutrition


  1. Core tomatoes and cut in half lengthwise; arrange, cut side up, on foil lined rimmed baking sheet.
  2. In a small bowl, mix 2 tablespoons of the oil, garlic and half each of the salt and pepper; brush over tomatoes.
  3. Bake in 350°F oven until softened and shriveled and bottoms are browned, about 2 hours.
  4. Meanwhile, trim fronds from fennel bulb and reserve; cut off stalks and discard.
  5. Cut fennel in half lengthwise.
  6. Trim out and discard core; cut fennel into 1/2 inch cubes.
  7. In large saucepan, heat 1 tablespoon of the remaining oil over medium heat; cook fennel, stirring occasionally, until golden, about 8 minutes.
  8. Add 1 1/2 cups water; reduce heat, cover and simmer until very tender, about 20 minutes.
  9. Pour into bowl.
  10. Add 1 tablespoon of the remaining oil into pan; cook onion over medium heat, stirring occasionally, until softened, about 5 minutes.
  11. Add tomatoes and stock; bring to boil.
  12. Reduce heat and simmer for 15 minutes.
  13. Transfer tomato mixture to blender or food processor; puree until smooth.
  14. Return to pan.
  15. Stir in cooked fennel, basil and remaining salt and pepper.
  16. (Make ahead: let cool and refrigerate in airtight container for up to 2 days.) Heat until steaming, about 5 minutes.
  17. In bowl, whisk vinegar with remaining oil.
  18. Ladle soup into bowls; garnish with drizzle of vinegar mixture.
  19. Arrange reserved fronds over top.

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