Enjoy a warm bowl of deliciously roasted tomato and fennel soup. It’s low fat, vegetarian and perfect for lunch or dinner.
Atlanta Bread Company use to have a Tomato Fennel Soup that I just loved. I thought that it must be healthy. It didn’t look like there was any cream in it but I happened to check the nutritional value on-line and one cup had a whopping 23 grams of FAT. Holy Cow!! What the heck did they put in it to get 23 grams of fat for a serving. Did they dump a whole bottle of oil in there? The soup was fantastic though so I decided to make my own low calorie, low-fat Tomato Fennel Soup. Nobody needs 23 grams in a little cup of soup.
I have been enamored with fennel for a few years now. I love it raw, roasted, braised or even fennel seeds. It does have a slight anise flavor but nothing crazy. For this soup I decided to roast it. In fact, I roasted the tomatoes too. Roasting is actually my favorite way to make soup. I find I can get that all day simmered flavor from roasting the vegetables. Forget taking hours to make soup. Roast the veggies then blend them with the broth. Violá – fantastic soup!
This recipe will not make a ton of soup but it is certainly plenty for one dinner or a couple of lunches. It is super healthy and low-fat and help you keep your New Years resolution to eat healthy. Speaking of which, I am hitting the gym tomorrow. First time in 3 weeks. You know I am going to be dying afterwards. This flu kicked my butt and now I am ready to start kicking a little butt of my own. I have been very remiss about staying on my diet and talking about it. NO MORE! I am back to be accountable! Let me know how you are doing on eating healthy and exercising. Let’s stay the course together.
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- 7 roma (plum, italian) tomatoes, cut in half
- 1 fennel bulb, cored and cut into 8
- 1 tbsp. olive oil
- 1½ tsp. kosher salt
- Fresh ground black pepper
- 1½ cups chicken or vegetable broth
- ½ cup water
- Preheat oven to 425.
- Place tomatoes cut side up on the baking sheet along with the fennel.
- Sprinkle vegetables with olive oil, salt and pepper.
- Bake for 50 minutes.
- Put half the tomatoes, fennel and broth/water into the blender. Puree until smooth. Then pour into a saucepan.
- Puree the rest of the vegetables, broth and water.
- Pour into the saucepan.
- Put saucepan over medium low heat until warm. Serve.
But wait, there’s more! Check out these deliciously, healthy soups: