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.
YIELDS
2–3 servings
PREP TIME
COOK TIME
TOTAL TIME
- 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
Directions
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
