Inspired by my Italian Nonna, this oven roasted tomato and fennel soup is like a big old hug!

This soup really hits the mark when you want something warm and delicious that won’t weigh you down. Like most tomato-based recipes, while this soup tastes great right away, the flavor is even better the next day.

When your garden is lush and overflowing with ripe juicy tomatoes, you might want to make a double or triple batch.  Since it stays fresh in the refrigerator for several days, make enough to enjoy some now, share some with a friend or neighbor, and stock some in your freezer for later. To make life easier, be sure to package your soup in portions that will be the perfect size for lunch or light dinners to enjoy on another day.

And…don’t forget to label your packages. You’ll thank yourself later!

Prep time: 10 minutes
Cook time: 35 minutes
Serves: 4

Quick Safety Tip:  An immersion or stick blender makes it quick and easy to blend this soup to the proper consistency.  If you don’t have one, you can also use your kitchen blender to process the cooked veggies and liquid. Just make sure the blender lid is properly vented and you process in small batches to prevent the hot liquid from overflowing.

Ingredients:

1½ lbs. Roma tomatoes, halved
2 medium red bell peppers, deseeded and quartered
1 large fennel bulb, thinly sliced
2 large carrots, cut in half lengthwise
2 medium shallots, outer skin removed and halved
4 cloves garlic, smashed and peeled
2 T. extra virgin olive oil
Sea salt and black pepper, to taste
2 T. fresh thyme leaves
4 c. organic chicken broth
½ c. full-fat coconut milk
½ c. fresh basil leaves, thinly sliced

Directions:

1. Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
2. Arrange the tomatoes, red peppers, fennel, carrots, shallots, and garlic in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and black pepper, to taste. Toss to combine and sprinkle veggies with fresh thyme leaves.
3. Place baking sheet in preheated oven and roast until vegetables are tender and lightly charred, approximately 20-25 minutes.
4. Transfer the roasted veggies and any juices from the baking sheet to a large soup pot and add chicken broth. Cook over medium heat, stirring occasionally, until hot and and bubbly. Remove from heat.
5. Using an immersion blender, blend contents of the soup pot until completely smooth. Stir in the coconut milk and fresh basil, and serve immediately.

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