This roasted fennel and tomato bisque brings a rich, aromatic twist to classic tomato soup.
Roasting the fennel and tomatoes caramelizes their natural sugars, adding depth to the bisque.
Blended with fresh herbs and cream, this soup is smooth, flavorful, and perfect for a cozy meal.
Why You’ll Love This Recipe
- Roasting releases natural sweetness in fennel and tomatoes, creating a complex flavor profile.
- Simmering the roasted vegetables in stock extracts maximum flavor before blending.
- Adding cream enriches the soup, giving it a luscious, velvety texture.
- Herbs like thyme and basil complement the fennel’s anise notes and the acidity of tomato, balancing the soup.
Roasted Fennel and Tomato Bisque
A luscious creamy bisque made by roasting fennel and tomatoes to deepen their flavors, blended with herbs and cream for a comforting soup.
- Prep time
- 15 minutes
- Cook time
- 45 minutes
- Servings
- 4
- Yield
- About 4 servings (6 cups)
Ingredients
- 2 medium fennel bulbs, trimmed and sliced (about 8 ounces / 225 g)
- 4 cups cherry tomatoes, halved (about 20 oz / 570 g)
- 3 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 4 cups vegetable broth (960 ml)
- 1 teaspoon fresh thyme leaves, plus extra for garnish
- 1/2 cup heavy cream (120 ml)
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Roast the Vegetables Preheat oven to 425°F (220°C). Toss sliced fennel and halved cherry tomatoes with 2 tablespoons olive oil, salt, and pepper on a baking sheet. Spread in a single layer and roast for 25-30 minutes, turning halfway through, until softened and caramelized.
- Sauté Aromatics Meanwhile, heat remaining 1 tablespoon olive oil in a large soup pot over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Add minced garlic and thyme leaves, cooking for 1 more minute until fragrant.
- Simmer the Soup Add roasted fennel and tomatoes to the pot. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes to let flavors meld.
- Blend and Finish Using an immersion blender or in batches with a countertop blender, puree soup until smooth. Return soup to pot and stir in heavy cream. Warm through gently without boiling. Adjust salt and pepper to taste.
- Serve Ladle soup into bowls. Garnish with fresh basil leaves and extra thyme if desired. Serve hot.
Helpful Tips
- Ensure the soup cools slightly before blending to prevent splatters.
- Reheat leftovers gently on low to avoid curdling the cream.
- Use fresh, firm fennel bulbs and ripe cherry tomatoes for best flavor.
Storage and Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat slowly on the stovetop, stirring occasionally until heated through.
Do not freeze the soup with cream added, as it can cause separation.
Frequently Asked Questions
Can I make this soup vegan?
Yes. Substitute the heavy cream with coconut milk or a plant-based cream alternative, and use vegetable broth to keep it vegan.
Is roasted fennel safe to eat?
Yes, fennel is safe when properly washed and cooked. Roasting enhances its flavor and texture.
How do I prevent the soup from being too acidic?
Roasting the tomatoes reduces acidity. You can also add a small pinch of sugar if needed to balance tartness.
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