You'll love the depth of flavor from the roasted fennel and leeks in my Tomato Fennel Soup recipe! Enjoy it while wrapped in your favorite blanket on a cold, blustery day.
Tomato soup is tomato soup is tomato soup. Right? Well, it is unless it's this delicious version with roasted fennel and leeks!
You'll love this richly flavored soup with your favorite grilled cheese sandwich alongside. It's the perfect antidote for a miserably cold day.
How to Make Tomato Fennel Soup
You'll start the recipe soup by prepping the fennel and leeks. Clean the fennel, slice off the top, and then cut the bulb crosswise into thin slices.
Remove the dark green parts from the leeks and cut them crosswise as well. Separate the fennel and leeks into rings.
Put them on a baking sheet, drizzle them with a little olive oil and then bake until the fennel is brown around the edges and some of the leeks are charred. Trust me on charring the leeks - it really does add a nice flavor to the finished soup.
While the fennel and leeks are cooking, put the rest of the olive oil in a large deep skillet over medium high heat. Add the tomatoes with all their juices and bring to a boil. Add the herbes de Provence, reduce the heat, and let simmer.
Next, add all the roasted leeks and fennel along with the beef broth. Bring the mixture back to the boil, reduce the heat again and let it all simmer together for a few more minutes.
Using either a hand-held blender or a regular blender working in small batches, process the soup until it's the texture that you like.
We like this soup very thick and chunky, but you can process it as smoothly as you want. I kinda like seeing the little flecks of charred leeks and chunks of fennel in my bowl. If you want a thinner soup, I'd suggest just adding water rather than more beef stock since this soup is very rich.
Garnish with some homemade croutons (pumpernickel is nice) and tiny threads of fennel fronds.
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Tomato Fennel Soup
- 1 fennel bulb sliced thinly
- 3 leeks white part only, sliced thinly
- 4 tablespoons olive oil divided
- Salt and pepper
- 43.5 ounces canned diced tomatoes with their juice (3 14.5 ounce cans)
- 1 tablespoon herbes de Provence
- 1 ½ cups beef broth
- Preheat the oven to 400 degrees.
- Gently separate the slices of fennel and leeks into rings. Place on a baking sheet and drizzle with 2 tablespoons of the olive oil. Sprinkle lightly with salt and pepper. Toss to coat all with the oil.
- Bake in preheated oven for 25-30 minutes or until fennel is browned around the edges and softened and some of the leeks are charred. Remove from the oven and set aside.
- In a deep skillet over medium high heat, add the remaining two tablespoons of olive oil and the tomatoes with their juice. Bring to the boil.
- Add the herbes de Provence and reduce the heat to a simmer. Cover and cook for 15-20 minutes or until the tomatoes soften and begin to break down.
- Add the beef broth, fennel and leeks. Cook for an additional 15 minutes.
- Using either a regular or hand-held blender, process the soup until it reaches the texture you like. Add water if needed to thin the soup.
- Taste and adjust seasonings if needed.
- Garnish with croutons and fennel fronds.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.