Roasted Tomato, Onion, And Fennel Soup

(from xombi’s recipe box)

Source: Italian Food Forever Blog

Prep time: 15 minutes
Cook time: 75 minutes
Serves 4 people

Categories: Soup


  • 24 Medium Large Plum Tomatoes
  • 1 Large Sweet Onion
  • 1 Large Fresh Fennel Bulb
  • 4 Cloves Garlic
  • 3 Tablespoons Fresh Chopped Thyme
  • 1/4 Cup Chopped Fresh Basil
  • Salt & Pepper
  • Extra Virgin Olive Oil
  • Chicken Broth
  • To Serve:
  • Basil Pesto Mixed With Extra Virgin Olive Oil
  • or
  • Grated Parmesan Cheese


  1. Preheat the oven to 350 degrees F.

  2. Prepare 2 large baking sheets by covering them with aluminum foil.

  3. Cut the tomatoes in half and lay them cut side up on one of the baking sheets.

  4. Finely chop the thyme with two of the garlic cloves and sprinkle this over the tomatoes.

  5. Drizzle the cut side of the tomatoes with a little olive oil and season with salt and pepper.

  6. Peel the onion and cut into one inch slices, brush both sides with a little olive oil and place on the other baking sheet.

  7. Cut the fennel in half and remove the core.

  8. Cut off the frond stems and then cut off the fennel leaves, toss them in a little olive oil and place them on the baking sheet with the onions.

  9. Season the onions and fennel with a little salt and pepper.

  10. Place both baking sheets in the oven and bake until the vegetables are softened and beginning to brown.

  11. The tomatoes will take about 40 minutes and the onions and fennel may take up to an hour.

  12. Place the vegetables into a food processor and pulse until you have a thick chunky mixture.

  13. Heat another two tablespoons of olive oil in a heavy saucepan and cook the other two garlic cloves, finely minced until fragrant.

  14. Add the tomato mixture, the chopped basil and just enough broth to loosen the soup. (I use about one cup of broth.)

  15. Bring the mixture to a boil and then reduce the heat to a simmer, season with salt and pepper and cook for an additional 10 minutes to meld the flavors, adding additional broth if the soup becomes too thick.

  16. Allow the soup to come to room temperature before serving.

  17. Serve the soup at room temperature in individual bowls topped with your garnish of choice.

  18. I mix two tablespoons of pesto with a tablespoon or two of olive oil and drizzle this mixture on top before serving.

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