Roasted Tomato and Fennel Soup

Total Time
3hrs 5mins
Prep 20 mins
Cook 2 hrs 45 mins

So delicious made from freshly harvested, vine ripened tomatoes; the taste cannot be matched. Bery much worth the time and effort! From Canadian Living magazine.

Ingredients Nutrition


  1. Core tomatoes and cut in half lengthwise; arrange, cut side up, on foil lined rimmed baking sheet.
  2. In a small bowl, mix 2 tablespoons of the oil, garlic and half each of the salt and pepper; brush over tomatoes.
  3. Bake in 350°F oven until softened and shriveled and bottoms are browned, about 2 hours.
  4. Meanwhile, trim fronds from fennel bulb and reserve; cut off stalks and discard.
  5. Cut fennel in half lengthwise.
  6. Trim out and discard core; cut fennel into 1/2 inch cubes.
  7. In large saucepan, heat 1 tablespoon of the remaining oil over medium heat; cook fennel, stirring occasionally, until golden, about 8 minutes.
  8. Add 1 1/2 cups water; reduce heat, cover and simmer until very tender, about 20 minutes.
  9. Pour into bowl.
  10. Add 1 tablespoon of the remaining oil into pan; cook onion over medium heat, stirring occasionally, until softened, about 5 minutes.
  11. Add tomatoes and stock; bring to boil.
  12. Reduce heat and simmer for 15 minutes.
  13. Transfer tomato mixture to blender or food processor; puree until smooth.
  14. Return to pan.
  15. Stir in cooked fennel, basil and remaining salt and pepper.
  16. (Make ahead: let cool and refrigerate in airtight container for up to 2 days.) Heat until steaming, about 5 minutes.
  17. In bowl, whisk vinegar with remaining oil.
  18. Ladle soup into bowls; garnish with drizzle of vinegar mixture.
  19. Arrange reserved fronds over top.
Most Helpful

The taste of this was marvellous, even if the soup was a little thin. I wonder if this was because of some confusion on how many tomatoes to use. I had about 20 plum tomatoes, but there is no way they weighed four pounds -- more like 1-1/2 pounds. Next time I would add a few more tomatoes or simmer a little longer just to make it a touch thicker.

Sackville December 20, 2003

This soup was delicious. It had a savory taste, and great texture! The last time I made tomato soup, I made the dumb mistake of leaving the seeds in, and this time I made sure to take them out. I would definitely make this again, maybe a little thinner next time

eighty_harlequins December 30, 2007