Name: Roasted Tomato and Fennel Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: French
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 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

Looking for a cozy soup that’s both nourishing and full of flavor? This roasted tomato and fennel soup transforms simple vegetables into a silky, aromatic bowl of comfort. The roasting process brings out the natural sweetness of the tomatoes and adds a lovely depth to the fennel’s subtle licorice notes.

Each spoonful of this dairy-free soup delivers a perfect balance of flavors, from the sweet roasted tomatoes to the aromatic fennel and fresh herbs. Better yet, the flavors deepen overnight, making this soup perfect for meal prep or batch cooking.

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Why You’ll Love This Recipe

The roasting process concentrates the vegetable flavors and adds a subtle smokiness that you just can’t get from regular sautéing
It’s naturally dairy-free but still creamy thanks to coconut milk
Make-ahead friendly – the flavors actually improve after a day in the fridge
Versatile serving options – enjoy it hot or chilled, smooth or slightly chunky

Ingredients

Roma Tomatoes: These meaty tomatoes are perfect for roasting, with less juice and more flesh than regular varieties. They develop a wonderful sweetness when roasted.
Red Bell Peppers: Sweet and colorful, they add both flavor and a natural thickness to the soup. They also boost the vitamin C content significantly.
Fennel Bulb: This aromatic vegetable adds a subtle anise flavor that becomes mellower and sweeter when roasted. Check out our Ultimate Guide to Growing Your Own Herbs for tips on growing fennel and other herbs.
Carrots: They add natural sweetness and body to the soup while contributing to its vibrant color.
Shallots: Milder than regular onions, shallots provide a gentle allium flavor that doesn’t overpower the other ingredients.
Garlic: Roasted garlic becomes sweet and mellow, adding depth without sharp bite.
Fresh Thyme: This herb adds an earthy note that complements the roasted vegetables perfectly.
Chicken Broth: Forms the liquid base of the soup. You can learn more about making homemade broths in our Instant Pot Garden Fresh Tomato Basil Soup post.
Coconut Milk: Adds creaminess without dairy.
Fresh Basil: Adds a fresh, bright finish to the soup. Learn more about basil in our Ultimate Guide to Basil.

Substitutions and Additions

Vegetable Broth: Swap chicken broth for vegetable broth to make the soup vegetarian.
Heavy Cream: Replace coconut milk with heavy cream if dairy isn’t a concern.
Fresh Herbs: Try different herb combinations – rosemary works well here too. Check out our Essential Herbs and Spices guide for more ideas.

Instructions

Preheat oven to 400°F and prepare a baking sheet with parchment paper

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Arrange halved tomatoes, quartered peppers, sliced fennel, halved carrots, halved shallots, and peeled garlic in a single layer

Drizzle with olive oil, season with salt and pepper, and sprinkle with thyme

Roast for 20-25 minutes until vegetables are tender and lightly charred

Transfer roasted vegetables and pan juices to a soup pot

Add chicken broth and heat until bubbly

Blend until smooth using an immersion blender

Stir in coconut milk and fresh basil. Serve hot

Recipe Tips

Cut vegetables in similar sizes to ensure even roasting
Don’t overcrowd the baking sheet – use two if needed
Let the vegetables develop some char marks for extra flavor
When blending hot soup, work in batches if using a regular blender
Adjust the consistency with extra broth if needed

Serving Suggestions

This soup pairs beautifully with crusty bread or our Herbed Cream Cheese Stuffed Mushrooms for a complete meal. For a lighter option, serve it alongside a fresh green salad with a simple vinaigrette.

Storage & Reheating

Store this soup in an airtight container in the refrigerator for up to 5 days. The flavors will actually improve after a day or two. To freeze, let the soup cool completely, then transfer to freezer-safe containers and freeze for up to 3 months.

To reheat, warm gently on the stovetop or in the microwave, stirring occasionally. If the soup seems too thick after storage, thin it with a little broth or water.

Recipe FAQ

Can I make this soup ahead of time? Yes! This soup actually tastes better the next day as the flavors have time to develop. Store it in the refrigerator for up to 5 days.

Why roast the vegetables instead of just cooking them in the pot? Roasting concentrates the flavors and adds a subtle caramelization that makes the soup more complex and delicious.

Can I make this soup vegetarian? Absolutely! Simply substitute the chicken broth with vegetable broth for a completely vegetarian version.

How can I make the soup thicker or thinner? Adjust the consistency by adding more broth to thin it out or simmering longer to thicken it. You can also add an extra splash of coconut milk for more creaminess.

4 portions