Tomato Fennel Soup

Roasted fennel and leeks give this tomato fennel soup a deep, savory flavor and a comforting, satisfying texture.

Prep Time 15

Cook Time 50

Total Time 1 5

Servings servings

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.

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.