Spicy Roasted Tomato and Fennel Soup

Prep time:  15 mins

Cook time:  2 hours 25 mins

Total time:  2 hours 40 mins

Serves: 6-8


  • 3 lbs whole fresh tomatoes (FRESH!)
  • 1 fennel bulb
  • 1 large yellow onion
  • 1 leek
  • 2 carrots
  • 2 stalks celery
  • 4 cloves garlic
  • 3 Tbsp olive oil
  • 6 cups stock (Veggie stock for Meatless Monday!)
  • 2 tsp ground cumin
  • 2 tsp Spicy Fennel Salt from Pollen Ranch
  • 2 tsp smoked paprika
  • 1 tsp cayenne pepper (optional)
  1. Preheat oven to 325 degrees.
  2. Quarter the fennel bulb and remove the stem/base end.
  3. Cut the celery in half, peel the carrots and cut the ends off. Cut the carrots in half.
  4. Peel the onion, cut the ends off and cut into quarters.
  5. Rinse the leek and chop the end and the dark green top. Slice lengthwise in half.
  6. Peel the garlic cloves.
  7. Toss the fennel, celery, carrots, onion and garlic with 1 tablespoon of olive oil and place on a sheet pan.
  8. Cut the cores from the tomatoes. and cut the tomatoes in half. Toss tomatoes with 2 tablespoons of olive oil. Place on a sheet pan.
  9. Put both pans 325 degree oven and roast for 1:20 to 1:45.
  10. Put all the vegetables into a large soup pot and add 6 cups of chicken or vegetable stock. Add the cumin, spicy fennel salt, smoked paprika, cayenne and salt to taste.
  11. Bring to a simmer and cook until the tomatoes break apart. Allow firmer vegetables to soften.
  12. Puree with an immersion blender or allow to cool and puree in a regular blender.
  13. Optional – (I like the chunky bits) Strain the soup through a fine mesh strainer to remove the skins, seeds and fibrous parts of the fennel.
  14. Return the soup to the pot and reheat if you used a blender.
  15. Salt and Pepper to taste before serving.