Roasted Tomato and Fennel Soup Roasted Tomato and Fennel Soup

Author: Canadian Living

You can make this harvest soup well ahead, leaving only the garnish to drizzle on at the last minute.

  • Portion size 8 servings



Core tomatoes and cut in half lengthwise; arrange, cut sides up, on foil-lined rimmed baking sheet.

In small bowl, mix 2 tbsp (25 mL) of the oil, garlic and half each of the salt and pepper; brush over tomatoes. Bake in 350°F (180°C) oven until softened and shrivelled and bottoms are browned, about 2 hours.

Meanwhile, trim fronds from fennel bulb and reserve; cut off stalks and discard. Cut fennel in half lengthwise. Trim out and discard core; cut fennel into 1/2-inch (1 cm) cubes.

In large saucepan, heat 1 tbsp (15 mL) of the remaining oil over medium heat; cook fennel, stirring occasionally, until golden, about 8 minutes. Add 1-1/2 cups (375 mL) water; reduce heat, cover and simmer until very tender, about 20 minutes. Pour into bowl.

Add 1 tbsp (15 mL) of the remaining oil to pan; cook onion over medium heat, stirring occasionally, until softened, about 5 minutes. Add tomatoes and stock; bring to boil. Reduce heat and simmer for 15 minutes.

Transfer tomato mixture to blender or food processor; pur?until smooth. Return to pan. Stir in cooked fennel, basil and remaining salt and pepper. (Make-ahead: Let cool and refrigerate in airtight container for up to 2 days.) Heat until steaming, about 5 minutes.

In bowl, whisk vinegar with remaining oil. Ladle soup into bowls; garnish with drizzle of vinegar mixture. Arrange reserved fronds over top.

Nutritional facts <b>Per serving:</b> about

  • Sodium 487 mg
  • Protein 3 g
  • Calories 149.0
  • Total fat 10 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 15 g


  • Iron 9.0
  • Folate 10.0
  • Calcium 3.0
  • Vitamin A 25.0
  • Vitamin C 58.0
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Roasted Tomato and Fennel Soup