Time: 40 minutes • Yield: 4 servings • Skill: Easy • Method: Sheet-pan roast + one-pot simmer • Diet: Vegan, GF
Tomato Soup steps up its game in this roasted fennel and orange version that tastes like something you’d get in a little Italian café. You still get all the comforts of classic tomato based soups, but roasted fennel adds gentle sweetness while bright orange zest and juice keep each spoonful vivid and lively. It looks elegant enough for dinner parties, yet the process is simple enough to add to your regular rotation of fall soup recipes.
Think of it as a cross between a sophisticated tomato vegetable soup and the cozy appeal of a creamy tomato bowl, just without the dairy. A single roasting pan builds deep flavor, the soup simmers briefly, and a quick blend turns everything silky. Whether you serve it as a starter before a pasta course or as the main event with plenty of bread, this Tomato Soup with fennel and orange is a reliable weeknight win.
It’s a standout option to tuck into your collection of Tomato Soups whenever you want something a little more special.
Why You’ll Love It
- Weeknight-easy: One pan in the oven, one pot on the stove, and you’re done in about 40 minutes.
- Flexible ingredients: Works with canned tomatoes, fresh tomatoes, or cherry tomatoes you need to use up.
- Layered flavor: Sweet roasted fennel, tangy tomato, and fragrant orange make every bite interesting.
- Perfect for entertaining: Looks fancy in shallow bowls, but stays effortless behind the scenes.
Tomato Soup with Fennel & Orange
Ingredients
Equipment
Method
- Preheat the oven to 400°F (200°C). Arrange fennel wedges, onion wedges, cherry tomatoes, and whole garlic cloves on a rimmed baking sheet in a single layer.
- Drizzle with olive oil and balsamic, then sprinkle over smoked paprika, coriander or cumin, chili flakes (if using), salt, and black pepper. Toss everything together, then spread into a single layer.
- Roast for 25 minutes, flipping fennel and onions once. The vegetables should be tender and golden, and tomatoes jammy.
- While vegetables roast, add canned tomatoes and 1½ cups stock to a large pot. Simmer for about 10 minutes, stirring occasionally.
- Squeeze garlic from skins and add all roasted vegetables and pan juices to the pot. Add orange zest and juice. Blend until smooth, adding remaining stock as needed.
- Return blended soup to the pot, stir in coconut cream if using, and simmer gently for 5–10 minutes. Adjust seasoning to taste.
- Serve hot in bowls topped with croutons, extra orange zest, and fennel fronds. Drizzle with olive oil before serving.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
For the soup:
- 2 medium fennel bulbs, trimmed, cored, cut into thick wedges
- 1 large onion (red or yellow), cut into wedges
- 2 cups cherry tomatoes or chopped ripe tomatoes
- 4 cloves garlic, unpeeled
- 2–3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp smoked paprika
- ½ tsp ground coriander or cumin
- ¼ tsp chili flakes (optional)
- 1 tsp fine sea salt, plus more to taste
- Black pepper, to taste
- 1 can (14 oz / 400 g) crushed or peeled tomatoes
- 2 cups low-sodium GF vegetable stock
- Zest of 1 orange
- 3 tbsp fresh orange juice (or to taste)
- 2–3 tbsp coconut cream or other plant cream (optional)
For topping:
- Gluten-free croutons or toasted cubes of bread
- Extra orange zest
- Reserved fennel fronds, chopped
- Olive oil, for drizzling
What each ingredient does:
- Fennel & onion: Form the sweet, aromatic backbone of the soup.
- Cherry tomatoes & canned tomatoes: Give you layers of tomato flavor and color.
- Garlic: Adds savory depth.
- Olive oil & balsamic: Help everything brown and boost umami.
- Smoked paprika, coriander, chili: Build gentle background warmth.
- Stock: Brings the soup to blending consistency and adds savoriness.
- Orange zest & juice: Provide the bright, unexpected twist.
- Coconut cream: Adds lush texture while keeping the soup vegan.
Substitutions & Swaps
- Tomato choices: Use whatever you have—plum tomatoes, mixed cherry tomatoes, even a can of fire-roasted tomatoes for extra smokiness.
- Herbs: Add thyme, oregano, or basil at the end for an Italian soup feel, especially if you love roasted tomato basil soup flavors.
- Creaminess: Swap coconut cream for cashew cream or oat cream, or leave it out if you prefer a lighter, brothier tomato soup.
- Fennel flavor: If you’re unsure about fennel, use one bulb instead of two and add a carrot or red pepper for extra sweetness.
- Texture: For a more rustic pasta soup recipes vibe, blend only half the soup and leave some chunks of fennel and tomato.
- Citrus: Don’t have orange? Use tangerine or a mix of lemon and a touch of maple syrup to mimic the sweet-tart balance.
Equipment Notes
- Rimmed baking sheet: Essential for roasting; avoid overcrowding so the vegetables brown rather than steam.
- Large pot or Dutch oven: Needs enough room to hold the roasted vegetables plus tomato and stock.
- Blender or stick blender: For silky, restaurant-style texture.
- Microplane zester: Makes fine orange zest that scatters evenly through the soup.
A 9×13-inch (or similar) pan works well for 4 servings. If doubling the recipe, use two pans and rotate them halfway through roasting. Clean-up is easier if you line the pan with parchment, but leaving some metal exposed underneath helps with caramelization.
Step-by-Step Instructions
- Heat the oven and prep vegetables.
Preheat the oven to 400°F (200°C). Arrange fennel wedges, onion wedges, cherry tomatoes, and whole garlic cloves on a rimmed baking sheet in a single layer. - Season generously.
Drizzle with olive oil and balsamic, then sprinkle over smoked paprika, coriander or cumin, chili flakes (if using), salt, and black pepper. Toss everything together, then spread back into a single layer with some space between the pieces. - Roast to deepen flavor.
Roast for 25 minutes, flipping the fennel and onions once halfway through. The vegetables are ready when the fennel is tender and golden on the edges, and the tomatoes are collapsed and jammy. This roasting step is what sets this tomato soup apart from simpler spaghetti soup–style recipes. - Simmer the tomato base.
While the pan is in the oven, add the canned tomatoes and 1½ cups stock to a large pot. Bring to a gentle simmer and cook for about 10 minutes, stirring occasionally, until the tomatoes darken slightly in color. - Blend until silky.
When the vegetables are done, squeeze the garlic from its skins and add all the roasted veg plus any pan juices to the pot. Add the orange zest and orange juice. Carefully blend the mixture (in batches if using a regular blender) until very smooth, adding the remaining stock as needed. - Finish and balance.
Return the blended soup to the pot, stir in coconut cream if using, and gently simmer for 5–10 minutes. Taste and adjust seasoning: more salt, pepper, or orange juice as needed. If it tastes too sharp, a small splash of coconut cream or a pinch of sugar will round it out. - Serve with toppings.
Ladle the hot tomato soup into bowls. Top with croutons, a bit of extra orange zest, and chopped fennel fronds. Drizzle with olive oil and serve immediately.
You’re looking for a velvety texture that coats the spoon and a flavor that’s both cozy and bright.
Make-Ahead, Storage & Reheating
This soup is ideal for prepping ahead of a busy week or for a dinner party starter. Roast the vegetables and simmer the base a day in advance, then cool and refrigerate. Just blend and gently reheat before serving, adjusting seasoning as needed.
Stored in airtight containers, the soup keeps in the fridge for 3–4 days. It will thicken slightly as it sits; you can loosen it with stock or water when reheating. For longer storage, freeze for up to 2–3 months, leaving space at the top of the container.
Reheat on the stovetop over low to medium heat, stirring occasionally. Add a splash of stock or water if it seems too thick. Avoid vigorous boiling if you included coconut cream to keep the texture smooth.
How to Lighten or Make It Extra Creamy
- Lighter version: Skip the coconut cream and increase the stock slightly; the roasted fennel and tomatoes still give plenty of body.
- Bean boost: Blend in half a cup of cooked white beans for a creamy texture plus extra protein and fiber.
- Ultra-creamy: Add more coconut cream or cashew cream after blending and just warm through.
- Smooth finish: If you want a very refined, restaurant-style soup, strain it through a fine-mesh sieve after blending.
Toppings, Garnishes & Finishes
- Crunch: Homemade croutons, toasted chickpeas, or roasted sunflower seeds.
- Freshness: Reserved fennel fronds, basil, or parsley scattered over each bowl.
- Citrus & heat: A final grate of orange zest, a squeeze of orange or lemon, and a pinch of chili flakes or chili oil for contrast.
Those last touches are quick but make the soup feel like an elegant Italian soup starter rather than an everyday bowl.
Sides & Pairings
- Bread: Warm focaccia or garlic-rubbed toast to soak up every drop.
- Salad: A simple arugula salad with shaved fennel and citrus dressing carries the orange theme through the meal.
- Carb lovers: Serve over a scoop of cooked small pasta or spaghetti broken into short pieces for a more “spaghetti soup” style dish.
- Drinks: Sparkling water with orange slices, or a light herbal infusion like mint or chamomile.
Serve it alongside simple salads or bread as part of your favorite cozy soup recipes rotation.
Scaling the Recipe
Doubling the recipe is simple: roast the vegetables on two pans so they can brown, then blend in batches. You may need an extra splash of stock to keep the blender moving. Cool large batches quickly in shallow containers before refrigerating or freezing.
To make a smaller batch, halve everything but keep the roasting time similar. Watch closely toward the end so the vegetables don’t burn, especially the tomatoes.
Nutrition & Dietary Notes
This tomato soup is naturally dairy-free and gluten-free, provided your stock and toppings follow suit. It delivers vitamin C from tomatoes and orange, plus fiber from fennel and tomatoes. Using olive oil and coconut cream gives you satisfying richness with mostly plant fats. Pairing it with protein-rich sides like chickpeas or beans turns this elegant starter into a balanced meal.
Troubleshooting
- Soup tastes dull: Add a pinch of salt and a small splash of orange juice or balsamic vinegar, then taste again.
- Too acidic: Stir in a little coconut cream or a pinch of sugar or maple syrup.
- Too thick: Whisk in warm stock until it pours smoothly.
- Too thin: Simmer uncovered until reduced, or blend in a spoonful of cooked rice or beans.
- Fennel texture feels stringy: Blend longer, and if needed, strain through a fine-mesh sieve for a smoother finish.
FAQs
Can I use jarred roasted tomatoes or peppers?
Yes. Jarred roasted tomatoes or red peppers add extra smokiness and can replace some of the fresh tomatoes.
What if I don’t like orange in savory dishes?
Start with half the zest and juice and taste. You can keep the soup more like a classic tomato vegetable soup with just a whisper of citrus.
Can I make this soup completely oil-free?
You can roast the vegetables with a splash of stock instead of oil and skip the drizzle on top. The flavor will be slightly different but still good.
Is this kid-friendly?
Usually yes—skip the chili flakes and keep the orange on the milder side. Kids who enjoy tomato soup generally like this version.
How long can I keep leftovers?
Keep in the fridge for up to 4 days or freeze for 2–3 months. Reheat gently, adding a bit of water or stock if it thickens too much.
Variations
- Herby Basil Version: Stir in a handful of chopped fresh basil just before serving for a flavor reminiscent of creamy tomato basil soup.
- Smoky Paprika & Chili Version: Increase smoked paprika and chili flakes, and top with smoked chili oil for spice lovers.
- Roasted Red Pepper Twist: Add a roasted red pepper to the blender for extra sweetness and color.
Chef Notes / Test Kitchen Tips
The biggest game-changer in this recipe is giving the fennel enough time to roast until the edges are caramelized. If you pull the tray out too early, the fennel can taste sharper and more herbal instead of sweet and mellow. Taste the soup after blending, then adjust in this order: salt, citrus, and finally sweetness. Usually, the soup hits its stride after about 20 minutes total on the stove, including the simmer with the roasted vegetables.
Conclusion
This Tomato Soup with fennel and orange turns simple pantry ingredients into something worthy of your best bowls and your favorite company. It’s cozy enough for a cold weeknight and polished enough to start a special meal. With easy make-ahead options and freezer-friendliness, it’s the kind of recipe you’ll be glad to have in your back pocket all season long. When you try it, top it your favorite way—and don’t forget to save your pin so you can come back to this elegant bowl whenever the craving hits.
