This Roasted Fennel and White Bean Tomato Soup recipe makes for an easy pantry meal. Pair it with salad, sandwiches, or enjoy on its own! Gluten-free, vegan.
I am a new convert to fennel. Its white bulb and bright green stalks have eluded my kitchen for far too long.
I’ve had fennel in salads like this one from my friend Kathryne, but that’s the extent of it. Until, that is, we had lunch a few months ago at one of our favorite Kansas City spots, The Westside Local. The soup of the day was a vegan tomato-fennel soup, and I was hooked at first bite.
Since then, I’ve made variations of that soup at home, but it wasn’t until I roasted the fennel (and onions) that the flavors really sang.
Besides the fennel, this soup is pretty pantry-friendly. Diced canned tomatoes, vegetable broth, white beans, and a couple spices make for the simplest of meals, but one that is full of good-for-you ingredients.
In dealing with some health issues revolving around my Hashimoto’s thyroiditis, I have been particularly mindful over the last several months about the food I’m eating and the health benefits each potential meal can provide. Here’s a few highlights for this roasted fennel and white bean tomato soup:
Fennel – high in potassium, iron, vitamin A and C
Tomatoes – high in vitamin A and C, plus lycopene, choline, folic acid, and beta carotene
White Beans – protein and fiber-rich
So, pair it with a salad, grilled cheese, or some good old polenta fries for dipping, and you’ll be set.
In the mood for more soup? Check out Katie’s minestrone recipe!
Roasted Fennel and White Bean Tomato Soup
- 2 medium fennel bulbs sliced into 1/2-inch pieces
- 1 medium onion sliced into 1/2-inch pieces
- 2 tablespoons olive oil divided
- 4 cloves minced garlic
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon chili powder
- 2-28 ounce cans diced tomatoes with juice
- 4 cups vegetable broth
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1-15.8oz can white beans drained
- Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment parchment paper. Spread fennel and onions in an even layer. Drizzle with one tablespoon olive oil. Toss to coat. Sprinkle with salt and pepper. Bake for 25-30 minutes, turning once at the halfway point, until browned.
- When fennel and onions have roasted, heat a large saucepan with remaining tablespoon of olive oil. Add fennel, onions, and garlic. Stir to coat. Add chili powder. Stir to coat. Add balsamic vinegar, stir once again.
- Add diced tomatoes with juice and vegetable broth. Bring to a simmer and cook uncovered for 20-25 minutes. Add salt and pepper. Using an immersion blender, puree until about half the mixture is smooth, (or puree half in regular blender). Add beans to soup and allow to warm over medium heat for a few more minutes before serving.