Roasted Fennel and White Bean Tomato Soup
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.
- 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.