This Vegan Roasted Tomato and Fennel Soup is a flavorful and healthy option for any meal. The combination of roasted tomatoes and fennel creates a rich, aromatic base that is both satisfying and nourishing.
This recipe is straightforward and perfect for those looking for a delicious vegan option. It can be served as a starter or a main dish, and pairs well with crusty bread.
Delicious Vegan Roasted Tomato and Fennel Soup
This soup features roasted tomatoes and fennel blended into a creamy consistency, enhanced with garlic and herbs. The recipe takes about 50 minutes from start to finish and serves 4 people.
Ingredients
- 2 pounds ripe tomatoes, halved
- 1 large fennel bulb, chopped
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Vegetables: Place the halved tomatoes, chopped fennel, onion, and minced garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
- Roast: Roast the vegetables in the preheated oven for about 25-30 minutes, or until they are tender and slightly caramelized.
- Blend the Soup: Transfer the roasted vegetables to a large pot. Add the vegetable broth, dried basil, and oregano. Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender.
- Heat and Adjust: Heat the blended soup over medium heat until warmed through. Adjust seasoning with additional salt and pepper if needed.
- Serve: Ladle the soup into bowls and garnish with fresh basil if desired. Serve hot with crusty bread.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Nutrition Information
- Servings: 4 bowls
- Calories: 180kcal
- Fat: 8g
- Protein: 4g
- Carbohydrates: 24g
