Time: 40 minutes • Yield: 4 servings • Skill: Easy • Method: One-pan roasting + blending • Diet: Vegan, GF
Tomato Soup gets a cozy fall upgrade in this roasted fennel and orange version that’s bright, silky, and completely plant-based. Instead of a heavy creamy tomato basil soup, you get layers of slow-roasted tomato sweetness, gentle anise notes from fennel, and a “kiss” of orange zest that wakes everything up. It’s the kind of bowl that feels restaurant-fancy but still belongs on your weeknight fall soup recipes list.
If you love tomato based soups, this one lands somewhere between a classic tomato vegetable soup and an elegant Italian soup starter. The roasting happens on a single pan, the simmer is quick, and a blender does the rest. Whether you’re feeding the family, meal-prepping lunches, or just want something special that doesn’t take all night, this Tomato Soup with roasted fennel and orange is the cozy answer.
Add it to your favorite Tomato Soup recipes so you can come back to this cozy bowl all season long.
Why You’ll Love It
- Weeknight-easy: Minimal chopping, one roasting pan, and simple simmering with clear timing.
- Flexible: Use canned or fresh tomatoes, swap in cherry tomatoes, and adjust the orange to taste.
- Balanced flavor: Sweet roasted veg, bright citrus, and a touch of chili for depth.
- Great leftovers: Thickens slightly in the fridge and reheats beautifully for fast lunches.
Tomato Soup with Roasted Fennel & Orange — Cozy, Reliable, Weeknight-Ready
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegan
Description
Silky roasted tomato soup with caramelized fennel, bright orange zest and juice, and a touch of smokiness from paprika and cumin. Everything roasts on one pan, then simmers briefly before blending into a cozy, restaurant-worthy bowl that’s naturally vegan and gluten-free.
Ingredients
For the soup:
2 medium fennel bulbs, trimmed, cored, cut into wedges (reserve some fronds for garnish)
1 large red or yellow onion, cut into wedges
2 cups cherry tomatoes (or 3–4 medium ripe tomatoes, quartered)
4 cloves garlic, unpeeled
2–3 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp smoked paprika
½ tsp ground cumin
¼ tsp chili flakes (optional)
1 tsp sea salt, plus more to taste
Freshly ground black pepper
1 can (14 oz / 400 g) crushed or peeled tomatoes
2 cups low-sodium vegetable stock (use GF if needed)
Zest of 1 orange (finely grated)
2–3 tbsp fresh orange juice (to taste)
2–4 tbsp coconut cream or other rich plant cream (optional, for extra creaminess)
For serving (optional):
Gluten-free croutons or toasted bread cubes
Extra orange zest
Fennel fronds, chopped
Extra virgin olive oil for drizzling
Instructions
1. Prep and preheat
Preheat the oven to 400°F (200°C). Trim and core the fennel bulbs and cut them into wedges. Cut the onion into wedges. Leave cherry tomatoes whole (on the vine if possible). Place fennel, onion, tomatoes, and unpeeled garlic cloves on a large rimmed sheet pan.
2. Season the vegetables
Drizzle the vegetables with olive oil and balsamic vinegar. Sprinkle with smoked paprika, cumin, chili flakes (if using), 1 tsp sea salt, and several grinds of black pepper. Toss well to coat, then arrange the fennel wedges cut side down for better browning.
3. Roast until caramelized
Roast for about 25 minutes, flipping the fennel and onions halfway through, until the vegetables have deeply golden edges and the tomatoes are collapsed and blistered.
4. Start the tomato base
While the vegetables roast, add the canned tomatoes and 1½ cups of the vegetable stock to a large pot or Dutch oven. Bring to a gentle simmer over medium heat and cook for about 10 minutes to mellow the acidity.
5. Combine and blend
When the roasted vegetables are done, squeeze the garlic cloves out of their skins. Add the roasted fennel, onions, tomatoes, garlic, and any pan juices to the pot. Stir in the orange zest and 2 tbsp orange juice. Carefully blend the soup (in batches in a blender or with an immersion blender), adding the remaining stock as needed to reach your desired thickness.
6. Simmer and adjust
Return the blended soup to the pot if needed. Stir in coconut cream, if using. Simmer on low for 5–10 minutes. Taste and adjust with more salt, pepper, extra orange juice for brightness, or a splash of balsamic for tang.
7. Serve
Ladle the soup into warm bowls. Top with gluten-free croutons, a drizzle of olive oil or extra coconut cream, a pinch of orange zest, and chopped fennel fronds. Serve hot.
Notes
• Make-ahead: Roast the fennel, onions, tomatoes, and garlic up to 2 days in advance and refrigerate, then blend and simmer when ready to serve.
• Storage: Store cooked soup in airtight containers in the fridge for 3–4 days or freeze for up to 3 months. Add a splash of stock or water when reheating to loosen the texture and warm gently without boiling.
• Swaps: Use red, yellow, or sweet onion; cherry or standard tomatoes; or reduce fennel and add more tomatoes or sweet red pepper if you prefer a milder fennel flavor.
• Creaminess: Use coconut cream, oat cream, or cashew cream for a richer soup, or skip for a lighter bowl. Add plant cream off the heat or over very low heat to prevent curdling.
• Heat level: Omit chili flakes for a mild soup or add a pinch of cayenne or chili oil at the end for more spice.
• Toppings: Finish with GF croutons, toasted pumpkin seeds or crispy chickpeas for crunch, and fennel fronds, parsley, or basil for freshness.
• Texture: For an ultra-silky soup, blend thoroughly and strain through a fine mesh sieve; for a rustic feel, pulse the blender briefly or mash partially.
• Gluten-free: The soup itself is naturally GF—just use gluten-free stock and bread/croutons.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: soup recipes
- Method: One-pan roasting and blending
- Cuisine: Mediterranean-inspired
Ingredients
For 4 servings:
- 2 medium fennel bulbs, trimmed, cored, cut into wedges (reserve some fronds for garnish)
- 1 large red or yellow onion, cut into wedges
- 2 cups cherry tomatoes (or 3–4 medium ripe tomatoes, quartered)
- 4 cloves garlic, unpeeled
- 2–3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp chili flakes (optional)
- 1 tsp sea salt, plus more to taste
- Freshly ground black pepper
- 1 can (14 oz / 400 g) crushed or peeled tomatoes
- 2 cups low-sodium vegetable stock (use GF if needed)
- Zest of 1 orange (finely grated)
- 2–3 tbsp fresh orange juice (to taste)
- 2–4 tbsp coconut cream or other rich plant cream (optional, for extra creaminess)
For serving (optional):
- Gluten-free croutons or toasted bread cubes
- Extra orange zest
- Fennel fronds, chopped
- Extra virgin olive oil for drizzling
What each ingredient does:
- Fennel bulbs: Add gentle anise sweetness and body.
- Onion & garlic: Build savory soup depth.
- Tomatoes (fresh + canned): Create a rich tomato soup base with layered tomato flavor.
- Olive oil & balsamic: Help vegetables caramelize and add subtle tang.
- Smoked paprika, cumin, chili: Bring warmth, smokiness, and gentle heat.
- Vegetable stock: Thins the soup to blending consistency and adds savoriness.
- Orange zest & juice: Brighten and lift the roasted flavors.
- Coconut cream: Makes the soup silky without dairy.
Pro tip: Use low-sodium stock so you can season perfectly at the end.
Substitutions & Swaps
- Aromatics: Swap red onion for yellow or sweet onion; add a carrot or celery stalk for a more classic tomato vegetable soup vibe.
- Tomatoes: Use cherry tomatoes for a “cherry tomato soup” feel, or a mix of canned crushed and fire-roasted tomatoes for something closer to roasted tomato basil soup (you can stir in fresh basil at the end).
- Fennel: If you’re not a fennel fan, reduce it by half and add more tomato or sweet red pepper.
- Heat level: Skip chili flakes for kids, or add a pinch of cayenne for spice lovers.
- Creaminess: Use oat cream, cashew cream, or leave it out altogether for a lighter bowl.
- Citrus: Orange is the star, but a splash of lemon at the end can sharpen the flavor if your oranges are very sweet.
- Pasta twist: To nod toward spaghetti soup or other pasta soup recipes, stir cooked small pasta (like ditalini) into the finished soup right before serving.
Equipment Notes
- Large rimmed sheet pan: Key for getting good caramelization on the fennel, onions, and tomatoes.
- Large pot or Dutch oven: For simmering the roasted veg with stock and canned tomatoes.
- Blender: An upright blender yields the smoothest tomato soup, but an immersion blender works too.
- Microplane or fine grater: Makes fluffy orange zest that melts into the soup.
- Ladle: For safely moving hot soup into a blender.
If your sheet pan is small, roast the vegetables on two pans so they can spread out. Crowded vegetables steam instead of browning, which makes the flavor less intense. For easier cleanup, line the pan with parchment, leaving a little metal exposed for browning.
Step-by-Step: How to Make Tomato Soup with Fennel & Orange
- Prep the veg.
Preheat the oven to 400°F (200°C). Cut the fennel bulbs into wedges, slice the onion into wedges, and leave the cherry tomatoes on the vine if possible. Spread fennel, onion, tomatoes, and unpeeled garlic cloves on a sheet pan. - Season for great roasting.
Drizzle with olive oil and balsamic vinegar. Sprinkle with smoked paprika, cumin, chili flakes (if using), salt, and pepper. Toss everything so the veggies are coated in oil and seasoning, then flip fennel wedges cut side down for better browning. - Roast until caramelized.
Roast for 25 minutes, flipping the fennel and onions halfway through. You’re looking for deeply golden edges and tomatoes that have collapsed and blistered. This step concentrates the flavor in a way that simple stovetop tomato soup can’t. - Start the tomato base.
While the vegetables roast, add the canned tomatoes and 1½ cups of stock to a large pot. Bring to a gentle simmer and cook for about 10 minutes to mellow the acidity and soften any tomato chunks. - Combine and blend.
When the vegetables are done, squeeze the garlic cloves out of their skins. Tip the roasted fennel, onions, tomatoes, and garlic into the pot (scraping in any pan juices). Add the orange zest and orange juice. Blend in batches until very smooth, adding more stock as needed to reach your desired texture. - Simmer and balance.
Return the blended soup to the pot. Stir in coconut cream if using. Simmer on low for 5–10 minutes so the flavors mingle. Taste and adjust with more salt, pepper, orange juice, or a splash of balsamic if you want more tang. - Serve and garnish.
Ladle the tomato soup into warm bowls. Top with gluten-free croutons, a drizzle of olive oil or extra coconut cream, a pinch of orange zest, and fennel fronds. Serve hot.
The soup is ready when it coats the back of a spoon, looks velvety, and the fennel flavor is gentle rather than sharp.
Make-Ahead, Storage & Reheating
This tomato soup is ideal for prepping ahead. You can roast the vegetables up to 2 days in advance; store them in an airtight container in the fridge, then blend and simmer when you’re ready.
Once cooked, let the soup cool slightly and refrigerate in sealed containers for 3–4 days. The flavors deepen overnight, making tomorrow’s bowl even better. The soup also freezes well for up to 3 months—leave a little headroom in containers for expansion.
To reheat, warm gently on the stovetop over low heat, adding a splash of stock or water to loosen the texture. Avoid boiling vigorously if you’ve added coconut cream, as that can affect the texture.
How to Lighten It or Make It Creamy
- Lighter option: Skip the coconut cream and use extra stock, or add more roasted tomatoes and fennel for body without fat.
- Veggie-boosted: Blend in a handful of cooked white beans to add creaminess, protein, and fiber.
- Extra creamy: Blend a larger portion of the soup for a completely silky texture, or stir in a swirl of cashew cream at the end.
- Curdling caution: Add any plant cream off the heat or over very low heat, and stir well to prevent separation.
Toppings, Garnishes & Finishes
Give your bowl a quick “three-second upgrade”:
- Crunch: Gluten-free croutons, toasted pumpkin seeds, or crispy chickpeas.
- Freshness: Fennel fronds, chopped parsley, or basil if you want a nod to creamy tomato basil soup.
- Tang & heat: Extra orange zest, a squeeze of orange or lemon, chili flakes, or a spoonful of chili oil.
A sprinkle, a swirl, a squeeze—finish the soup your way.
Sides & Pairings
- Bread: Crusty gluten-free baguette, garlic toast, or grilled flatbread.
- Salads: Simple green salad with a citrus vinaigrette, or a crunchy shaved fennel salad for a theme.
- Grains: Serve over cooked quinoa or small pasta shells for something closer to pasta soup recipes.
- Drinks: Sparkling water with orange slices, or a light herbal tea on cold evenings.
Scaling the Recipe
To double the recipe, roast the vegetables on two sheet pans so they have room to brown; swap pan positions halfway through. Use a large Dutch oven and blend in batches. Cooling big batches quickly—by transferring to shallow containers—helps preserve the bright orange and tomato flavor.
To halve, use a smaller pan so the vegetables don’t spread too thin and burn. Keep roasting time similar but start checking a few minutes early.
Nutrition & Dietary Notes
This tomato soup is naturally vegan and gluten-free, as long as you choose GF bread or croutons. Tomatoes and fennel bring antioxidants and fiber, while olive oil and coconut cream add satisfying richness. If you keep the cream light and pair the soup with a protein-rich side, it fits well into balanced fall soup recipes and tomato based soups lineups. There are no common allergens like nuts or soy unless you use cashew cream, so it’s easy to adapt.
Troubleshooting
- Too salty: Stir in more stock or water, then balance with a splash of orange juice or balsamic.
- Too tangy: Add a bit more coconut cream or a pinch of sugar or maple syrup to smooth the edges.
- Too thick: Whisk in warm stock until it reaches your ideal consistency.
- Too thin: Simmer uncovered for 5–10 minutes to reduce, or blend in a few spoonfuls of cooked white beans.
- Flavor feels flat: Add a pinch of salt, another sprinkle of orange zest, and a tiny splash of vinegar to wake it up.
FAQs
Can I use frozen or precut vegetables?
Yes. Frozen chopped onions and pre-sliced fennel will work; just roast them from frozen, adding a few extra minutes until they caramelize.
What if I don’t have fresh fennel?
Use a smaller amount of fennel seeds (½–1 tsp) to echo the flavor, though the texture will be more like a classic tomato soup.
Can I make this without a blender?
You can use a potato masher for a rustic texture, but for a silky tomato soup you’ll want at least an immersion blender.
How do I keep it from tasting watery?
Roast the vegetables well, simmer the soup uncovered to reduce, and taste for salt and acidity at the end.
Is it gluten-free?
Yes, as long as your stock and toppings are gluten-free. Skip regular croutons or choose GF bread.
How long does it keep and can I freeze it?
It keeps 3–4 days in the fridge and up to 3 months in the freezer. Thaw in the fridge overnight and reheat gently.
Variations
- Lemony Herb Tomato Soup: Swap half the orange juice for lemon and finish with lots of fresh parsley and dill.
- Spicy Chipotle Tomato Soup: Add a spoonful of chipotle in adobo when blending and balance with extra orange juice or a bit of maple syrup.
- Creamy Basil Tomato Soup: Stir in a handful of fresh basil at the end and top with basil oil for something closer to creamy tomato basil soup.
Chef Notes / Test Kitchen Tips
The most important step in this recipe is roasting the fennel and tomatoes until they’re well caramelized. Pale vegetables equal pale flavor. Give them 25–30 minutes and don’t be afraid of some browned edges. Salt in stages—once on the roasting vegetables, once in the pot, and once at the end after you’ve added the citrus. The soup is usually “done” somewhere between 18–22 minutes of total stovetop time, once it’s silky and the orange tastes integrated rather than sharp.
Conclusion
On busy nights, this Tomato Soup with roasted fennel and orange delivers big, cozy flavor with very little effort. It’s smooth, bright, and just special enough to feel like more than “just tomato soup,” while still being weeknight-friendly and great for leftovers. Keep a batch in the fridge for easy lunches, or freeze it for future chilly evenings. When you make it, don’t forget to adjust the toppings to your taste—and if it becomes one of your go-to fall soup recipes, share it with someone who loves a good bowl of soup.
If it becomes one of your go-to fall soup recipes, share it with someone who loves a good bowl of soup.
