Vegan Roasted Tomato and Fennel Soup

This vegan roasted tomato and fennel soup is dairy-free but creamy and comforting. This easy homemade soup is a great way to use tomatoes!

This roasted tomato and fennel soup is perfect for a cold winter day. It’s hearty, creamy, and full of flavor!

This soup is so easy to make, you can have it ready in less than an hour even on your busiest days. Pair this dish with grilled cheese sandwiches or some garlic breadsticks for the perfect meal to warm up on those chilly days!

About the Ingredients for Vegan Tomato Soup

Tomatoes – Use roma tomatoes for the best results. You can also use fresh plum tomatoes or substitute with canned tomatoes.

Bell Peppers – Use red peppers only for this soup. You could also skip roasting by buying roasted red peppers.

Fennel – If you don’t like the flavour of fennel you can substitute with leeks.

Carrots – You could use parnsips instead.

Shallots – You can substitute with white or yellow onions.

Garlic – Add more if you like!

Oil – I used evoo because I like the flavour best but you can swap with any neutral flavoured oil.

Salt & Pepper – Add to taste.

Thyme – Substitute with 1 and 1/2 Tablespoon dried thyme.

Broth – If you don’t care if the soup is vegan, swap with chicken broth instead.

Milk – Coconut milk can be used whether you are going vegan or not OR swap with light cream.

Basil – Use only fresh basil for the best flavour. You can swap with dry basil but you will need to reduce to about 2 TBSP dried basil.

How to Store Vegan Tomato Soup

Use an airtight container or jar that can be stored in the fridge. This will keep your soup safe to eat for up to four days.

If you plan on freezing the soup, cool it down completely before transferring it into freezer-safe containers or jars then freeze it for up to three months.

Looking for More Easy Soup Recipes?

Check out some of my favourite easy soups:

This low carb chicken enchilada soup is a comforting dinner recipe that can be made in the Instant Pot, slow cooker or on the stove top.

Instant Pot Tomato Basil Soup is the most tasty way to enjoy garden fresh tomatoes & basil! It’s thick and creamy with a fresh, rich flavour.

This One Pot Keto Bacon Cheeseburger soup is filled with ground beef, cheese, cauliflower, and bacon for a filling and tasty meal.

How to Make Vegan Roasted Tomato and Fennel Soup

Yields: 4 Servings | Prep time: 10 Mins | Cook time: 35 Mins

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. vegetable broth
½ c. full-fat coconut milk
½ c. fresh basil leaves, thinly sliced

Directions:

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 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, and serve immediately. Enjoy!