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