This healthy, dairy-free roasted vegetable tomato soup really hits the spot on a cold or chilly day. As an added bonus, it tastes even better the next day, so consider making a double or triple batch. It will store in the refrigerator for several days or it can be frozen for a quick lunch or light dinner later.
What makes this tomato and fennel soup so superior begins with a very simple step. Roasting the vegetables. Roasting the fresh tomatoes, red peppers, garlic, fennel and onions deepens their flavors which is undeniable when tasted. Coconut milk and basil are added for extra rich creaminess.
The best part about this soup is how few, fresh and readily available the ingredients are.
How to Make Roasted Tomato and Fennel Soup:
- Begin by roasting the tomatoes, fennel, red peppers, carrots and shallots brings out their flavors. You want roasted vegetables to be two things: brown and tender. But they can quickly go to burnt and hard, so keep a watchful eye until you see the tomatoes soften and become a little charred.
- Once the vegetables are done roasting, place them in a Dutch oven on the stovetop and add the chicken broth. Vegetable broth can also be used to keep this soup Vegan. Allow the veggies to soften. Season with a little salt and pepper and any other spices you may like.
- Blend the soup to a smooth consistency using an immersion blender.
- Finish the soup by adding the coconut milk and fresh basil.
Pro Tip: What sets restaurants apart from the average cook can be found in something as simple as the stocks they use. Professional kitchens never throw away bones, shells or scraps as they are used to make homemade vegetable, beef and chicken stocks. If you really want to up your soups flavor, try making your own stock today.
Safety Tip: If you don’t have a stick or immersion blender, you can also process the roasted veggies and liquid in a blender. Make sure blender lid is properly vented to prevent the hot liquid from exploding, however.
- 1½ lbs. Roma tomatoes, halved
- 2 medium red bell peppers, deseeded and quartered
- 1 large fennel bulb, thinly sliced
- 2 large carrots, cut in half lengthwise
- 2 medium shallots, outer skin removed and halved
- 4 cloves garlic, smashed and peeled
- 2 T. extra virgin olive oil
- Sea salt and black pepper, to taste
- 2 T. fresh thyme leaves
- 4 c. organic chicken broth
- ½ c. full-fat coconut milk
- ½ c. fresh basil leaves, thinly sliced
- Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
- Arrange the tomatoes, red peppers, fennel, carrots, shallots, and garlic in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and black pepper, to taste. Toss to combine and sprinkle veggies with fresh thyme leaves.
- Place baking sheet in preheated oven and roast until vegetables are tender and lightly charred, approximately 20-25 minutes.
- Transfer the roasted veggies and any juices from the baking sheet to a large soup pot (or Dutch oven)and add the chicken broth. Cook over medium heat, stirring occasionally, until hot and and bubbly. Remove from heat.
- Using an immersion blender, blend the soup until completely smooth. Stir in the coconut milk and fresh basil right before serving.
- Serving Size: serves 4
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