This roast tomato, chilli, and fennel soup recipe combines sweet roasted tomatoes, a hint of spice, and the aromatic flavour of fennel for a cosy, delicious dish. Perfect for lunch or dinner!
David has wanted to make a roasted tomato soup for a while now and this recipe doesn't disappoint! It's a full of flavour healthy soup that's comforting and perfect when it's cold outside.
A great soup to serve when entertaining or enjoy as a comforting lunch, and best of all you can make it ahead and also freeze it.
Tips
- Dairy-free option – replace the cream with coconut milk or leave it out for a lighter soup.
- Optional spices – smoked paprika, ground cumin or ground coriander will compliment the fennel and tomatoes.
- Toppings – try adding croutons, toasted seeds or a drizzle of olive oil for added texture and flavour.
- This roast tomato, chilli and fennel soup recipe is easily adapted if you’re cooking for less or more people.
Frequently Asked Questions
Yes - the soup can be made ahead and kept in the fridge for up to 3 days. Reheat gently on the hob or in the microwave before serving.
Absolutely - cool the soup completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat.
Reduce or leave out the chilli for a milder soup or add extra for more heat. A pinch of chilli flakes can also enhance spice.
Yes - tinned tomatoes work well if fresh tomatoes aren’t available. I like tins of cherry tomatoes.
Serve it with garlic bread, savoury scones, crusty bread or cheese on toast. A swirl of cream or yogurt makes for a beautiful presentation.
Yes - the soup is naturally vegan if cream or dairy-based toppings are left out or replaced with plant-based alternatives.
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HOW TO MAKE THIS ROAST TOMATO, CHILLI AND FENNEL SOUP
Ingredients
- 1.5kg vine cherry tomatoes, removed from the vines and left whole
- 4 large cloves garlic, left in their skins
- 4 tbsp olive oil
- 0.25 tsp salt
- 0.25 tsp freshly ground black pepper
- 2 medium onions, chopped
- 1 red chilli, deseeded and chopped
- 2 tsp fennel seeds
- 1 litre vegetable stock (made using 2 stock cubes or pots)
- 100ml double cream (I use Elmlea to reduce calories!)
- salt and freshly ground black pepper, to taste
- chilli flakes, to taste (optional)
- basil leaves, to garnish (optional)
Instructions
- Heat the oven to 240C/fan 220C/gas 9. Place the whole tomatoes into a large roasting tin with the garlic cloves, 3 tbsp of the olive oil, salt and pepper. Stir to combine. Roast for 30 minutes.
- With 15 minutes of the tomatoes roasting time left, heat the remaining tbsp of olive oil in a stock pan, large saucepan or casserole over a medium low heat. Gently fry the onions ions for 8 minutes, then add the chopped chilli and fennel seeds and fry for a further 3 minutes.
- Remove the roasted tomatoes from the oven and take out the garlic cloves. Add the tomatoes and juices to the onion mixture. Squeeze the garlic from their skins and add to the tomatoes and onions.
- Pour in the vegetable stock, bring to the boil and then reduce the heat to a simmer and cook for 10 minutes.
- Blend the soup until smooth with a stick blender or liquidiser. Stir in the cream, check the seasoning and add more salt and freshly ground pepper, to taste. If you’d like more heat to the soup, add some chilli flakes, to taste. Garnish with basil leaves, if you like.
- Serve with savoury scones, cheese on toast or crusty bread.
Serving Suggestions
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Roast Tomato, Chilli and Fennel Soup
Ingredients
- 1.5 kg (3.3 lb) vine cherry tomatoes removed from the vines and left whole
- 4 large cloves garlic left in their skins
- 4 tbsp olive oil
- 0.25 tsp salt
- 0.25 tsp freshly ground black pepper
- 2 medium onions chopped
- 1 red chilli deseeded and chopped
- 2 tsp fennel seeds
- 1 litre (4 cups) vegetable stock (made using 2 stock cubes or pots)
- 100 ml (½ cup) double cream (I use Elmlea to reduce calories!)
- salt and freshly ground black pepper to taste
- chilli flakes to taste (optional)
- basil leaves to garnish (optional)
Instructions
- Heat the oven to 240C/fan 220C/gas 9. Place the whole tomatoes into a large roasting tin with the garlic cloves, 3 tbsp of the olive oil, salt and pepper. Stir to combine. Roast for 30 minutes.
- With 15 minutes of the tomatoes roasting time left, heat the remaining tbsp of olive oil in a stock pan, large saucepan or casserole over a medium low heat. Gently fry the onions ions for 8 minutes, then add the chopped chilli and fennel seeds and fry for a further 3 minutes.
- Remove the roasted tomatoes from the oven and take out the garlic cloves. Add the tomatoes and juices to the onion mixture. Squeeze the garlic from their skins and add to the tomatoes and onions.
- Pour in the vegetable stock, bring to the boil and then reduce the heat to a simmer and cook for 10 minutes.
- Blend the soup until smooth with a stick blender or liquidiser. Stir in the cream, check the seasoning and add more salt and freshly ground pepper, to taste. If you’d like more heat to the soup, add some chilli flakes, to taste. Garnish with basil leaves, if you like.
- Serve with savoury scones, cheese on toast or crusty bread.
Notes
- Dairy-free option – replace the cream with coconut milk or leave it out for a lighter soup.
- Optional spices – smoked paprika, ground cumin or ground coriander will compliment the fennel and tomatoes.
- Toppings – try adding croutons, toasted seeds or a drizzle of olive oil for added texture and flavour.
- This roast tomato, chilli and fennel soup recipe is easily adapted if you’re cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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