Tomato And Fennel Soup Recipes

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ROASTED TOMATO AND FENNEL SOUP



Roasted tomato and fennel soup image

Roasted tomato and fennel soup is a very hands-off as most of the magic happens in the oven. It's naturally vegan and gluten-free although benefits from a mountain of homemade croutons.

Provided by Ania

Categories     salads and soups     small plates

Yield serves 4

Number Of Ingredients 19

2 fennel bulbs, cut into eighths
1 onion, cut into quarters
200 g / 7 oz cherry tomatoes on the vine
½ head of garlic
2-3 tbsp / 30-45 ml extra virgin olive oil, plus more to drizzle
1 tbsp balsamic vinegar
4 fresh thyme stalks, leaves picked or ½ tsp dried
salt, adjust to taste
black pepper, to taste
½-1 tsp sweet smoked paprika
½ tsp cumin
¼ tsp chilli flakes (optional), adjust to taste
1 x 400 g / 14 oz can quality peeled plum tomatoes
750 ml / 3 cups veggie stock or a vegan stock cube dissolved in hot water
1 roasted jarred pepper (optional)
1 tsp sweetener (I use homemade date syrup), adjust to taste (optional)
2 slices of quality stale bread (I recommend sourdough or Turkish pide, which is what I used this time)
1 tbsp olive oil
fine sea salt

Steps:

  • Heat up the oven to 200° C / 390° F and grab a large baking dish or tray. Use a larger tray (ignore the first photo - I used it as it looked nice) and ensure there is a bit of space around each piece of fennel to get more caramelisation.
  • Coat (or brush if wanting to use less oil) fennel, onion, cherry tomatoes and garlic cloves in olive oil and drizzle the onions in balsamic vinegar. Scatter with thyme leaves, sprinkle with salt, pepper, smoked paprika, cumin and chilli if using.
  • Roast for about 25-30 minutes (flipping onto the other side half way through) until fennel is soft and caramelised on both sides.
  • While the veggies are roasting, place squashed canned tomatoes and 1 cup of stock in a large pot. Allow it to come to boil and simmer, covered until tomatoes fall apart.
  • Transfer all the roasted veggies (deglaze the pan with hot water and add that too) to a blender with some stock, simmered tinned tomatoes and a jarred pepper (if using). Blend until smooth.
  • Transfer to back to the pot you used to cook canned tomatoes, warm up and season to taste, with more salt, pepper, balsamic or sweetener if needed. Dilute with a bit more stock if needed.
  • Serve with swirl of cashew cream on top and homemade croutons or spiced chickpeas for more substance .
  • Cut the bread into an even dice. I went for small 0.5 cm / 0.2" cubes.
  • If your bread is fresh, like mine was, toast it on a dry stainless steel pan first until dry and barely toasted. Otherwise the croutons will be greasy.
  • Once the cubes of bread are dry, remove them from the pan and wipe the pan with a clean kitchen towel.
  • Return the pan to the stove and heat up the oil slowly. Once the oil gets hot, throw the bread cubes in and immediately coat them in the hot oil.
  • Allow the bread to toast slowly in the pan, tossing it around from time to time. Season with a good pinch of salt and set aside for the soup.

Nutrition Facts : Calories 223.08 calories, Carbohydrate 25.72 grams, Cholesterol 0 milligrams, Fat 11.79 grams, Fiber 5.42 grams, Protein 4.61 grams, SaturatedFat 1.72 grams, Sodium 1174.96 milligrams, Sugar 12.76 grams, TransFat 0.01 grams, UnsaturatedFat 10.07 grams

TOMATO AND FENNEL SOUP



Tomato and Fennel Soup image

Provided by Food Network

Number Of Ingredients 13

2 tablespoons vegetable oil
1/2 pound (about 2 medium) fennel bulbs, chopped, fronds discarded
3 celery ribs, chopped
1 onion, chopped
2 cloves garlic, chopped
1/4 cup Pernod liqueur (optional)
1/2 bunch fresh dill, stems removed (1/4 cup trimmed)
1 tablespoon celery seeds
1/2 teaspoon cracked black pepper
2 quarts vegetable stock
3 pounds ripe tomatoes, or 3 cups canned peeled whole plum tomatoes, coarsely chopped
1/4 cup (1/2 stick) unsalted butter (optional)
Salt to taste

Steps:

  • In a large pot, heat the oil over medium heat. Add the fennel and cook, stirring, until it starts to soften, about 5 minutes. Add the celery, onion, and garlic. Cook, stirring, 5 minutes longer to allow the flavors to blend together. Carefully add the Pernod. (Caution! It could flame up.) Add the dill, celery seeds, and pepper. Add the vegetable stock and tomatoes, and bring the mixture to a boil. Reduce the heat to a simmer and let simmer for 40 minutes.
  • Remove the pot from the heat. Process the soup, in batches, in a blender or food processor fitted with the metal chopping blade until smooth. Add the butter, if desired, and stir until melted. Taste and check the seasoning, adding salt if needed.

CREOLE TOMATO AND FENNEL SOUP



Creole Tomato and Fennel Soup image

Provided by Food Network

Yield Makes 4 quarts, enough for 16

Number Of Ingredients 7

8 large Creole or vine-ripened tomatoes, 6 cored and roughly chopped, 2 cored, peeled, seeded, and diced
1 large head of fennel, leaves removed and discarded, stems roughly chopped, bulb cut in medium dice
2 small onions, 1 roughly chopped, 1 cut in medium dice
1 medium head garlic, cloves peeled, half the cloves minced, half sliced
Kosher salt and freshly ground pepper to taste
2 quarts chicken stock
1 cup fresh basil leaves, cleaned

Steps:

  • Combine the roughly chopped tomatoes, fennel stems, roughly chopped onion, and minced garlic in a large pot over high heat, season with salt and pepper, and cover. The liquid released from the vegetables as they are heated makes oil unnecessary. Keep an eye on them as they cook for 25 to 30 minutes, or until the vegetables are tender, stirring occasionally.
  • Add the chicken stock and simmer for about 15 minutes. Puree with a hand-held blender or in a blender or food processor for about 30 seconds. Add the basil and process until the mixture is smooth but still a bit thick. Strain through a medium sieve, pushing through excess pulp but discarding large pieces of tomato skin.
  • Place the diced tomato, fennel bulb, diced onion, and sliced garlic in a large soup pot and cook over medium high heat, stirring occasionally, for about 10 to 12 minutes, or until vegetables are tender. Add the strained liquid, bring to a simmer, and adjust the salt and pepper.

TOMATO FENNEL SOUP



Tomato Fennel Soup image

This is an excellent, quick-cooking, tomato soup perfect for the early days of fall!

Provided by Trisha Benson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 10

2 tablespoons olive oil
1 bulb fennel, chopped
½ onion, chopped
1 celery stalk, chopped
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes
1 cup low-sodium chicken broth
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a large saucepan over medium-high heat. Cook and stir fennel, onion, celery, and garlic in the hot oil until tender, about 10 minutes.
  • Pour tomatoes and chicken broth over vegetable mixture and simmer for 4 minutes. Remove saucepan from heat and add basil and parsley. Cool soup slightly.
  • Pour soup into a blender no more than half-full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

Nutrition Facts : Calories 114.8 calories, Carbohydrate 10.1 g, Cholesterol 1 mg, Fat 7 g, Fiber 3.3 g, Protein 2.8 g, SaturatedFat 1.1 g, Sodium 275.5 mg, Sugar 3.8 g

ROASTED TOMATO AND FENNEL SOUP



Roasted Tomato and Fennel Soup image

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.

Provided by Derf2440

Categories     Lunch/Snacks

Time 3h5m

Yield 8 serving(s)

Number Of Ingredients 10

20 plum tomatoes, fresh vine ripened, newly harvested (about 4 lbs)
1/3 cup extra virgin olive oil
4 garlic cloves, smashed
1/2 teaspoon salt
1/2 teaspoon pepper
1 fennel bulb
1 onion, chopped
4 cups vegetable stock or 4 cups chicken stock
1/4 cup chopped fresh basil
2 tablespoons balsamic vinegar

Steps:

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

FRESH TOMATO FENNEL SOUP



Fresh Tomato Fennel Soup image

This soup really benefits by using fresh vine-ripened tomatoes and is low calorie and low fat.Try it hot or cold. From a January 1984 issue of Bon Appetite that featured Fabulous Diet Recipes.

Provided by Leslie in Texas

Categories     Vegetable

Time 1h5m

Yield 1 cup, 6 serving(s)

Number Of Ingredients 15

4 cups fresh tomatoes, peeled, seeded and chopped (about 2 1/2 lbs.)
2 cups chicken stock (preferable homemade)
1 1/2-2 cups fennel, chopped, fronds reserved and strings removed
1/2 cup dry white wine
1/2 onion, diced
3 garlic cloves, minced
1 teaspoon coarse salt
1 bay leaf
1/8 teaspoon red pepper flakes
1/8 teaspoon sugar
1 1/2 tablespoons Pernod (optional)
2 teaspoons tomato paste
2 tablespoons fresh parsley, minced
1 tablespoon unsalted butter
1 tablespoon fennel leaves, chopped

Steps:

  • Combine tomatoes,stock,1 cup fennel,wine,onion,garlic,salt, bay leaf, pepper and sugar in large saucepan.
  • Bring to boil;reduce heat to medium, cover and cook 20 minutes.
  • Add remaining cup fennel and cook 15 minutes.
  • Stir in Pernod and tomato paste and boil 3 minutes.
  • Remove from heat;season with additional salt, if needed, then stir in parsley and butter.
  • Ladle into bowls, top with chopped fennel fronds and serve immediately.

Nutrition Facts : Calories 98.7, Fat 3.2, SaturatedFat 1.5, Cholesterol 7.5, Sodium 535.6, Carbohydrate 11.5, Fiber 2.4, Sugar 5.3, Protein 3.7

TOMATO-FENNEL SOUP WITH GREMOLATA



Tomato-Fennel Soup with Gremolata image

Categories     Soup/Stew     Herb     Tomato     Lemon     Fennel     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

Soup
2 tablespoons olive oil
2 cups finely chopped fennel bulb
1 28-ounce can Italian-style tomatoes, drained, juices reserved
2 2/3 cups chicken stock or canned low-salt broth
1/4 cup fresh lemon juice
Gremolata
2 tablespoons chopped fresh parsley
2 tablespoons chopped fennel fronds
4 teaspoons minced garlic
1 1/2 teaspoons grated lemon peel

Steps:

  • For soup:
  • Heat oil in heavy large Dutch oven over medium heat. Add chopped fennel bulb; sauté until tender but not brown, about 6 minutes. Add drained tomatoes; sauté 5 minutes. Add reserved tomato juices, stock and lemon juice. Cover; simmer 15 minutes. Puree soup in blender in batches until smooth. Return to pan. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
  • For Gremolata:
  • Mix all ingredients in small bowl.
  • Bring soup to simmer. Ladle into bowls. Stir spoonful of gremolata into each bowl and serve.

TOMATO-FENNEL SOUP WITH BRIE TOASTS



Tomato-Fennel Soup With Brie Toasts image

The childhood pleasure of tomato soup with a side of grilled cheese had been enshrined in my mind since I'd last had it, decades ago. A tart, bright tomato soup and a crispy sandwich with an oozing interior: no wonder they are an iconic match. This recipe, spiked with fennel and Pernod, is livelier and more sophisticated than your usual tomato soup. It has a more complex flavor, too, with the fennel bulb adding a pronounced sweetness, along with a very gentle licorice flavor brought out by the Pernod. Serve with slim croutons seasoned with fennel seeds and topped with Brie. (Here's a helpful tutorial on how to cut up fennel.)

Provided by Melissa Clark

Categories     dinner, soups and stews, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 13

7 tablespoons unsalted butter
2 medium fennel bulbs, cleaned and thinly sliced, fronds chopped and reserved
1 large onion, halved, peeled and thinly sliced
2 teaspoons coarse kosher salt
4 garlic cloves, finely chopped
1/2 teaspoon chile powder
3 tablespoons Pernod
2 28-ounce packages or cans chopped tomatoes packed in purée (such as Pomì)
1 cup chicken stock
1 teaspoon black pepper
6 baguette slices
1 teaspoon fennel seeds
3 ounces Brie, thinly sliced

Steps:

  • Melt 6 tablespoons butter in a large pot over medium heat. Add fennel, onion and 1/2 teaspoon salt. Toss to combine. Reduce heat to medium-low. Partly cover and cook, stirring occasionally, until vegetables are very tender, about 20 minutes. Stir in garlic and chile powder; cook 1 minute. Stir in Pernod and cook until almost completely evaporated, about 3 minutes.
  • Pour in tomatoes, 1 1/2 cups water and the stock. Bring to a simmer and cook gently, uncovered, for 30 minutes. Season with 1 1/2 teaspoons salt and the black pepper. Purée soup in batches using a blender or immersion blender until smooth.
  • Transfer soup back to pot over medium heat; simmer until slightly thickened, 5 to 10 minutes more. Scrape down sides and bottom of pot occasionally. Remove from heat and cover to keep warm.
  • Heat oven to 350 degrees. Spread bread slices on a large baking sheet. Bake until light golden, about 10 minutes.
  • Toast fennel seeds in a small skillet over medium heat until fragrant and lightly colored, 2 to 3 minutes. Melt in remaining 1 tablespoon butter.
  • Adjust oven temperature to broil and position rack 6 inches from heat. Brush toasts with fennel-seed butter and top with Brie. Return to oven and broil until bubbly and golden, 1 to 3 minutes (check every minute or so to see that they are not burning). Ladle soup into bowls and top with a cheese crouton. Garnish with fennel fronds.

Nutrition Facts : @context http, Calories 309, UnsaturatedFat 6 grams, Carbohydrate 26 grams, Fat 19 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 11 grams, Sodium 898 milligrams, Sugar 12 grams, TransFat 1 gram

TOMATO-FENNEL SOUP



Tomato-Fennel Soup image

The sweet, subtle flavor of fennel brings a new sophistication to homemade tomato soup.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 40m

Yield 6

Number Of Ingredients 8

1 tablespoon olive or vegetable oil
2 medium bulbs fresh fennel, chopped (3 cups)
1 large onion, chopped (1 cup)
1 clove garlic, finely chopped
1 can (28 oz) Muir Glen™ organic whole peeled tomatoes, undrained
1 3/4 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton) or 1 can (14 oz) vegetable broth
1/4 teaspoon coarse salt (kosher or sea salt)
1/8 teaspoon pepper

Steps:

  • In 4-quart saucepan, heat oil over medium heat. Cook fennel, onion and garlic in oil about 5 minutes, stirring occasionally, until crisp-tender. Stir in tomatoes, broth, salt and pepper, breaking up tomatoes with spoon. Heat to boiling.
  • Reduce heat. Cover; simmer 20 to 25 minutes or until vegetables are soft.
  • Carefully pour half of the mixture into blender. Cover; blend on high speed about 30 seconds or until smooth. Return to saucepan. Repeat with remaining mixture. Keep warm over low heat until serving.

Nutrition Facts : Calories 80, Carbohydrate 12 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 5 g, TransFat 0 g

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2021-11-29 Instructions. Heat 2 Tbsp. oil in a Dutch oven or other large heavy pot over medium-low. Add the onion and diced fennel and season with salt. Cook, stirring occasionally, until vegetables are very soft and just beginning to take on color, about 10 minutes. Add the fennel seeds and cook, stirring, fragrant, about 1 minute.
From thefuzzyartichoke.com


TWO-TOMATO SOUP WITH FENNEL RECIPE - FOOD & WINE
Step 2. In a saucepan, heat 1/4 cup of the olive oil. Add the fennel, shallots, garlic, fennel seeds, oregano, crushed red pepper and a generous pinch each of salt and white pepper. Cook over ...
From foodandwine.com


TOMATO AND FENNEL SOUP RECIPE | EAT YOUR BOOKS
Tomato and fennel soup from Deliciously Ella: The Plant-Based Cookbook: 100 Simple Vegan Recipes to Make Every Day Delicious (page 157) by …
From eatyourbooks.com


ROASTED TOMATO, ONION, & FENNEL SOUP | ITALIAN FOOD FOREVER
2019-12-25 Season the onions and fennel with a little salt and pepper. Place both baking sheets in the oven and bake until the vegetables are softened and beginning to brown. The tomatoes will take about 40 minutes and the onions and fennel may take up to an hour. Place the vegetables into a food processor and pulse until you have a thick chunky mixture.
From italianfoodforever.com


ROASTED TOMATO AND FENNEL SOUP | VEGAN RECIPES | COOKERYBOOK+
2021-06-21 How to Make Tomato and Fennel Soup : Step One: Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside. Step Two: Arrange the tomatoes, red peppers, fennel, carrots, shallots, and garlic in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and ...
From cookerybookplus.com


ROASTED FENNEL AND TOMATO SOUP RECIPE BY ARCHANA'S KITCHEN
Cut the fennel bulbs into slices and tomatoes into halves. Arrange the fennel, tomatoes and garlic on a baking sheet. Drizzle 1 tablespoon olive oil over the fennel, tomatoes and garlic and sprinkle some salt. Roast the fennel and tomatoes in the preheated oven for 20-30 minutes until you notice slight charred marks on the fennel and tomatoes.
From archanaskitchen.com


ROASTED FENNEL WITH TOMATOES (ITALIAN STYLE) - EATING EUROPEAN
2019-09-06 How to Make Roasted Fennel with Tomatoes. Once your fennel is prepared you can spread it on the sheet pan; Add halved cherry tomatoes; Add Salt; Add Pepper; Add Olive Oil, and then place pan into the oven, preheated to 375F, for about 40-45 minutes, mixing it once in a while (the roasting time may take longer or shorter so watch it to make sure ...
From eatingeuropean.com


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