Roasted Tomato and Fennel Soup
This healthy, dairy-free roasted vegetable soup really hits the spot on a cold or chilly day. As an added bonus, it tastes even better the next day, so consider making a double or triple batch. It will store in the refrigerator for several days or it can be frozen for a quick lunch or light dinner later.
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 tablespoons extra virgin olive oil
- Sea salt to taste
- black pepper to taste
- 2 tablespoons thyme leaves fresh
- 4 cups chicken broth organic
- ½ cup coconut milk full fat
- ½ cup basil leaves fresh, thinly sliced
Instructions
- Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
- 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.
- Place baking sheet in preheated oven and roast until vegetables are tender and lightly charred, approximately 20-25 minutes.
- 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.
- Using an immersion blender, blend contents of the soup pot until completely smooth. Stir in the coconut milk and fresh basil right before serving. Enjoy!
Safety Tip: If you don’t have a stick or immersion blender, you can also process the roasted veggies and liquid in a blender. Make sure blender lid is properly vented to prevent the hot liquid from exploding.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 179kcal (9%)Carbohydrates: 11g (4%)Protein: 4g (8%)Fat: 14g (22%)Saturated Fat: 6g (38%)Polyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 5mg (2%)Sodium: 886mg (39%)Potassium: 578mg (17%)Fiber: 3g (13%)Sugar: 6g (7%)Vitamin A: 2031IU (41%)Vitamin C: 38mg (46%)Calcium: 73mg (7%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
