One-Pot Wonders

Roasted Tomato and Fennel Soup

November 17, 2009
4 Ratings
  • Serves 4-6
Author Notes

This is a soup for a chilly fall evening, when last-of-the-season tomatoes and fennel are still at the market, but when you need something hearty to warm your bones. The fennel oil and croutons are optional, as is the cream, but why not gild the lily a bit? Think of it as fortifying yourself for the long winter ahead. —lastnightsdinner

What You'll Need
  • Roasted Tomato and Fennel Soup
  • 1 pound smallish late-season tomatoes, halved and cored
  • 2 cups thinly sliced fennel bulb, fronds reserved
  • Kosher salt
  • extra virgin olive oil
  • 1 tablespoon unsalted butter
  • 2 tablespoons finely chopped shallot
  • 1 teaspoon chopped fresh thyme leaves
  • 4 cups light chicken or vegetable stock or broth, or water
  • 1/2 cup heavy cream
  • croutons, for serving
  • fennel oil, for serving
  • Fennel Oil
  • 1 cup fennel fronds, loosely packed
  • 4 tablespoons extra virgin olive oil
  1. Roasted Tomato and Fennel Soup
  2. Preheat the oven to 400 degrees.
  3. Toss the tomatoes and sliced fennel separately with a little salt and olive oil to coat. Lay them out on one large or two small baking sheets in a single layer, and roast for 25-30 minutes.
  4. Melt the butter in a pot and add the shallot and thyme. Add a pinch of salt and cook until the shallot is translucent. Add the stock, broth, or water, bring to a boil, then reduce the heat to a low simmer.
  5. Transfer the roasted vegetables into the pot, being sure to scrape up all of their juices and as much of the caramelized brown bits from the baking sheet(s) (tip: add a little of your hot broth to help loosen it up).
  6. Off the heat, puree the soup with a stick blender (or puree in batches to a food processor or regular blender) until smooth.
  7. Slowly stir in the cream and return the pot to the stove over low heat. Cook for an additional 5-10 minutes, tasting and adjusting the seasoning if necessary.
  8. Ladle into bowls and top with a few croutons and a drizzle of fennel oil. Top each portion with a feathery fennel frond, and serve.
  1. Fennel Oil
  2. Place the fennel fronds in the small bowl of a food processor and pulse, drizzling in the oil while the blade is running. Scrape into a strainer set over a bowl and press down to extract the oil.

See what other Food52ers are saying.

  • MrsWheelbarrow
  • eatboutique
  • lastnightsdinner
  • evey

9 Reviews

evey November 29, 2011
Now this was really good (even the quick version without the croutons and fennel oil). I had it with some onion kulcha, perfect weeknight dinner!
Sigrid September 1, 2010
Wow! Great!
lastnightsdinner September 1, 2010
Thank you!
FarmerKaryn November 18, 2009
You may not believe this but my garden is bursting with (Aussie) summer tomatoes and surprise fennel (self-seeded from last year). I was running out of ideas. Now I have a late night supper idea. Thanks :+)
lastnightsdinner November 18, 2009
Thank you! I hope you enjoy it!
MrsWheelbarrow November 17, 2009
Wow. I was wondering what to do with the three last of the season tomatoes on my windowsill. This is going to be dinner tomorrow!
lastnightsdinner November 17, 2009
I hope you enjoy it!
eatboutique November 17, 2009
Very pretty!
lastnightsdinner November 17, 2009