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Roasted Tomato & Fennel Soup

Roasted Tomato & Fennel Soup


Lisa @ onceamonthmeals.com


  • 8 large roma tomatoes, cut in half lengthwise
  • 2 medium fennel bulbs, quarted lengthwise
  • 4 cloves garlic
  • 1 Tablespoon olive oil
  • 1 teaspoon sea salt
  • 0.5 teaspoon pepper
  • 2 Tablespoons butter
  • 1 medium onion, diced
  • 2 medium carrots, peeled and diced
  • 1 teaspoon ground fennel seed
  • 2 teaspoons Italian seasoning
  • 4 cups vegetable stock
  • 0.5 cups dry red wine
  • 8 ounces tomato paste


In a large bowl combine tomatoes, fennel bulb, garlic, olive oil, salt and pepper. Place on a baking sheet in a single layer. Roast at 425F for 20 minutes. Meanwhile, in a large saucepan melt butter over medium heat. Saute onion and carrots until soft. When tomatoes/fennel/garlic are done roasting, place into saucepan.  Add fennel seed, Italian seasoning, vegetable stock, red wine, and tomato paste. Turn heat down to low, cover and simmer for 30 minutes. Puree soup in batches, until smooth and creamy.

Freezing Directions:

Cook as directed above. Divide between indicated number of quart sized freezer storage bags, label and freeze. TO SERVE: Thaw. Reheat in microwave for 1-2 minutes or until heated through.

Servings: 4

**conversion chart image provided by Erik Spiekermann

2 Responses to “Roasted Tomato & Fennel Soup”

  1. Anne Kuhl says:

    This soup is amazing! I’d never used fennel before and it was so easy to use in this dish and imparts such a unique flavor!

    • Lisa says:

      Anne – I agree. When I tried it for the first time I hadn’t used fennel before either! Now it is one of our families favorites, and even served it for company!

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