If you’ve always thought of tomato soup as just something to dip your grilled cheese into, then this Tomato Fennel Soup will surprise you. Roasted fennel and leeks combine with tomatoes and herbs to create a savory depth that most tomato soups never achieve. It’s comforting, yes, but it’s also interesting, and that’s what makes it unique.
Tomato soup is tomato soup is tomato soup. Right? It is, unless it’s this delicious version with roasted fennel and leeks.
This is not your typical quick, dump-and-stir tomato soup. It’s the kind of soup that develops real flavor through a few intentional steps: roasting the vegetables, letting the tomatoes simmer until they break down, then blending everything to exactly the texture you like.
The inspiration for this soup came years ago after tasting a version served at a bistro in Antler Hill Village on the grounds of the Biltmore Estate in Asheville, North Carolina. The combination of tomatoes, fennel, and leeks stuck with me, and once I got back home, I knew I wanted to recreate it in my own kitchen. This recipe has been in regular rotation ever since.
If you enjoy soups with real depth and a slightly rustic feel, this one belongs on your list.
— This post was originally published on March 13, 2012, with the URL https://www.lanascooking.com/tomato-fennel-soup-and-a-day-at-biltmore/. It has been updated with more information and reposted at the current URL.
Recipe Snapshot
Cuisine: American
Cooking Method: Stovetop
Total Time: 1 Hour, 5 Minutes
Servings: 6
Primary Ingredient(s): Fresh fennel, leeks, canned diced tomatoes, beef broth, herbs
Skill Level: Easy
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“I absolutely love roasted fennel, love it, and adding it into a tomato soup is wonderful.”
— Jamie
What Makes This Recipe Special
Roasting the fennel and leeks before they go into the soup pot is what gives this recipe so much depth. That step softens the fennel’s flavor and draws out a gentle sweetness, while the lightly charred leeks add a savoriness that carries through the entire dish.
The tomatoes are allowed to simmer long enough to break down and develop more richness. When combined with the roasted vegetables and beef broth, the result is a tomato soup with loads of body and character.
It’s still definitely tomato soup, but with more complexity than the usual version. You can blend it to be smooth or leave it more chunky and rustic. Either way, it delivers far more flavor than any tomato soup from a can!
Ingredient Notes
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- Fresh fennel — I feel that fennel is an often overlooked ingredient, and maybe that’s because it has a somewhat prominent licorice flavor. However, fennel roasted in the oven takes on a delicious, gentle sweetness that adds depth rather than screaming “there’s fennel in this recipe.” If you don’t often cook with fennel, give it a try roasted!
- Leeks — Leeks are probably my favorite in the onion family. They have a very distinct, lovely, earthy onion flavor that becomes sweeter as they cook. Letting some of them lightly char during the roasting adds a nice savory note that really rounds out the soup.
- Olive oil — You don’t need anything fancy, but use a good-tasting olive oil since it plays a role in both roasting and building flavor in the soup base.
- Canned diced tomatoes — Good-quality canned tomatoes are reliable and consistent, especially outside peak tomato season. If you have canned or frozen homegrown tomatoes, definitely use them for this recipe!
- Herbes de Provence — Herbes de Provence is my favorite herb blend with tomatoes. If you don’t have it, you can easily substitute mixed, dried Italian seasoning.
- Beef broth — Beef broth gives the soup a deep, savory backbone. Should you happen to have homemade beef broth, it would make an out-of-this-world version of this soup.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Tomato Fennel Soup
- Preheat the oven to 400°F.
- Prepare the fennel and leeks. Slice them thinly and separate the rings so they roast evenly. Spread the fennel and leeks onto a baking sheet, drizzle with olive oil, season lightly with salt and pepper, and toss to coat.
- Roast for 25-30 minutes or until the fennel is tender and browned at the edges and some of the leeks are lightly charred. That char is intentional and adds flavor.
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- While the vegetables roast, heat olive oil in a deep skillet and add the diced tomatoes with their juices. Bring them to a boil, then reduce the heat and let them simmer until the tomatoes soften and begin to break down.
- Stir in the herbes de Provence, reduce the heat to a simmer, cover, and cook 15 to 20 minutes, until the tomatoes soften and start breaking down.
- Add the beef broth along with the roasted fennel and leeks, then simmer for 15 minutes more.
- Blend the soup with an immersion blender or a regular blender (in batches) until it’s the texture you like. Add a little water if you want it thinner.
- Taste, then adjust the seasoning if needed.
- Serve with croutons and a few fennel fronds on top.
Recipe Tips
- Don’t rush the roasting of the fennel and leeks. Browning equals flavor.
- If you prefer a smoother soup, blend longer. For a rustic texture, stop while there are still visible bits of fennel and leek.
- If thinning the soup, use water instead of extra broth to keep the soup from being too salty.
Recipe Variations to Try
- Use vegetable broth to make the soup vegetarian.
- Add a pinch of red pepper flakes if you like a little heat.
- Stir in a splash of cream at the end for a richer version, though it’s still excellent without it.
How to Serve
This soup is wonderful with a simple green salad and some hearty bread slathered with butter. Of course, it’s great with the classic grilled cheese sandwich, especially one made with something sharp like cheddar or Gruyère.
Storing Leftovers
Store leftover soup in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop. This soup also freezes well for up to three months. Thaw overnight in the refrigerator before reheating.
Questions About Tomato Fennel Soup
Yes, of course. It’s just as delicious when made a day or two in advance and stored in the refrigerator.
In my opinion, it is not. Roasting fennel really softens the flavor and makes it subtly sweet.
Of course you can, but canned tomatoes do provide consistent flavor year-round.
More Recipes You’ll Like
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English Onion Soup
Easy Leftover Turkey Soup
Cremini Mushroom Soup
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Recipe
Tomato Fennel Soup
Ingredients
- 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
- Water
Instructions
- 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.1 fennel bulb, 3 leeks, Salt and pepper
- 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 2 tablespoons of olive oil and the tomatoes with their juice. Bring to the boil.43.5 ounces canned diced tomatoes with their juice
- 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.1 tablespoon herbes de Provence
- Add the beef broth, fennel and leeks. Cook for an additional 15 minutes.1 ½ cups beef broth
- 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.
Notes
- Roasting the fennel and leeks before adding them to the soup is essential.
- Blend the soup to your preferred texture, from rustic and chunky to completely smooth. Add water rather than extra broth if you need to thin it.
- Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Thaw overnight and reheat gently.
Nutrition Information
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 healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
The charred leeks were delicious as a little bite but gave the flavor of the soup a slightly burned taste. I might try it again without the charr.
How many oz are the tomato cans?
That was three 14.5 ounce cans, Paulina.
Tomato fennel soup sounds just about perfect for dinner tonight. :)
This is perfect! I’ve been loving fennel lately and can’t seem to get enough.
Oh the Biltmore estate is so beautiful and all the museum-type visits are just what we love – this is so our kind of day. And that soup is fabulous! I absolutely love roasted fennel, love it, and adding it into a tomato soup is wonderful. I admire anyone that can taste a dish and then recreate it at home. Fabulous recipe! Great post, adorable grandkids!
Great pics! It seems you are always off somewhere new and exploring somewhere exciting :)
I really need to invest in a hand blender. I don’t know why I haven’t done it yet–it would save me so much time!
Oh, definitely! You’ll use a hand held blender so much more than the traditional kind. I really enjoy mine.
What a fun day!!! Touring the south is definitely on my to do list – so many wonderful sites to visit and SO much amazing food to sample!!
This soup sounds wonderful as well and right up my alley!
I think you’d enjoy a tour, Nancy. We’re pretty proud of our heritage here and, most especially, our cuisine. We really mean it when we say, “Y’all come back now, you hear.”
Thanks for the memories Lana; I loved visiting the Biltmore House when I lived in NC.
And thanks for another tomato soup recipe…ever since venturing into making my own, I have not bought one can of Campbells; now THIS is umm umm good!
No need for Campbell’s when making your own is so, so easy! So happy to remind you of Biltmore and here’s hoping you enjoy a nice pot of homemade tomato soup soon.
That’s definitely a hay rake. We’ve been there several times and its always enjoyable. We usually combine a trip to Lake Lure/Chimney Rock since its only about 45 mins from there.
That’s a great idea, Travis. There’s so much to do around Asheville! As you said, Lake Lure and Chimney Rock are right there, along with the beautiful scenery on the Parkway. Great place to spend a vacation.
Recreating memorable dishes that I’ve eaten at restaurants is one of my inspirations in the kitchen. One of these days I’ll get to Asheville and visit the Biltmore – until then, I have your deliciously chunky tomato fennel soup!
It is fun, isn’t it, to get into your own kitchen and try to make a dish that you especially enjoyed in a restaurant! I don’t always get it right, but this one did turn exceptionally well, if I do say so myself :-) And I really hope you get to visit Biltmore one of these days. It’s unforgettable.
Oh beautiful! I live two hours from Asheville in South Charlotte, I need to go to the Biltmore:-) Thank you for sharing, I look forward to sharing this with my hubby:-) Your soup looks fantastic! Hugs, Terra
Terra, if you’ve never been to Biltmore you should take a day to do it! Really. And it does take a full day to really see the whole estate and the house. Hope you do it soon!