This healthy, dairy-free roasted tomato and fennel soup really hit 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.
Ingredients for this Recipe :
- 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 tbsp extra virgin olive oil
- Sea salt and black pepper, to taste
- 2 tbsp fresh thyme leaves
- 4 cup organic vegetable broth
- 1/2 cup full-fat coconut milk
- 1/2 cup fresh basil leaves, thinly sliced
Safety Tip: If you don’t have a stick or immersion blender, you can also process the cooked veggies and liquid in a blender. Make sure blender lid is properly vented to prevent the hot liquid from exploding, however.
How to Make Tomato and Fennel Soup :
Step One:
Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
Step Two:
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.
Step Three:
Place baking sheet in preheated oven and roast until vegetables are tender and lightly charred, approximately 20-25 minutes.
Step Four:
Transfer the roasted veggies and any juices from the baking sheet to a large soup pot and add vegetable broth. Cook over medium heat, stirring occasionally, until hot and bubbly. Remove from heat.
Step Five:
Using an immersion blender, blend the contents of the soup pot until completely smooth. Stir in the coconut milk and fresh basil, and serve immediately. Enjoy!
Other Vegan Soup Recipes –
Mushroom soup recipe – Creamy Wild Rice and Mushroom Soup
Cucumber avocado soup recipe – Cucumber Avocado Soup with Fresh Dill
Other Recommending Vegan Recipes –
Roasted beet salad – Roasted Beet Salad with Citrus and Fennel
Cauliflower mash recipe – Garlic & Chive Cauliflower Mash
Salsa verde recipe – Fresh Mexican Salsa Verde
Roasted Tomato and Fennel Soup
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Loading...Healthy, dairy-free roasted tomato and fennel soup recipe, perfect on a cold or chilly day.
Ingredients
- 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 tbsp extra virgin olive oil
- Sea salt and black pepper, to taste
- 2 tbsp fresh thyme leaves
- 4 cup organic vegetable broth
- 1/2 cup full-fat coconut milk
- 1/2 cup fresh basil leaves, thinly sliced
Instructions
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 and add vegetable broth. Cook over medium heat, stirring occasionally, until hot and bubbly. Remove from heat.
Using an immersion blender, blend the contents of the soup pot until completely smooth. Stir in the coconut milk and fresh basil, and serve immediately. Enjoy!
Notes
If you don’t have a stick or immersion blender, you can also process the cooked veggies and liquid in a blender. Make sure blender lid is properly vented to prevent the hot liquid from exploding, however.
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