Roast Tomato & Fennel Soup | Abel & Cole
Roast Tomato & Fennel Soup
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Prep: 10 mins
Cook: 40 mins
Roasting makes souping organic vegetables easy, and gives this double-fennel (fresh bulb and crunchy seeds) spin on classic tomato soup a rich, caramelised flavour.
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185 kcal
(per portion)
Ingredients you'll need
  • 400g vine tomatoes
  • 1 fennel bulb
  • 1 red onion
  • 2 garlic cloves
  • 1 tsp fennel seeds
  • A handful of flat leaf parsley, leaves only
  • 1 vegetable stock cube
From your kitchen
  • 1 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 400ml boiling water
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 6. Tumble the tomatoes into a roasting tin. Trim the dry ends off the fennel and pinch off any soft fronds. Set the fronds aside for later. Halve the fennel lengthways, then slice each half into 6 wedges. Peel and slice the onion into around 8 wedges. Add the fennel and onion to the tin.

  • 2.

    Drizzle the veg with 1 tbsp olive oil and season with salt and pepper. Toss the veg to coat them in the seasoned oil, and sprinkle with 1 tsp fennel seeds. Roast the veg for 20 mins.

  • 3.

    Drop the garlic cloves into a corner of the tin. Return the veg to the oven and roast for 20 mins more, till they are tender and lightly charred.

  • 4.

    While the veg roast, roughly chop the parsley leaves. Crumble the stock cube into a heatproof jug and stir in 400ml boiling water till it dissolves.

  • 5.

    When the veg are roasted, remove them from the oven, picking the garlic cloves out of the tin. Tip the veg into a blender and squeeze the garlic flesh in too. Pour in the stock and blitz till smooth. Alternatively, you can use a hand-held blender in the roasting tin, making sure to squeeze the garlic cloves from their skins before adding the stock.

  • 6.

    Taste the soup and add a little more salt or pepper if you think it needs it. Ladle into warm bowls and serve garnished with chopped parsley.

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