This Sheet Pan Tomato and Fennel Soup with Coriander is a rich, flavorful soup perfect for cozy nights. Roasting the vegetables brings out a deep, caramelized flavor, while ground coriander adds a hint of warmth and spice. Garnish with reserved fennel fronds for a touch of freshness.

Ingredients

• 1 fennel bulb, trimmed and sliced into ½-inch pieces (reserve fronds for garnish)
• 6 Roma tomatoes, quartered
• 2 small cooking onions, quartered
• ½ inch piece of fresh ginger, peeled
• 1-2 cloves garlic, peeled
• 3 tablespoons olive oil
• ¾ teaspoon salt
• 2 teaspoons ground coriander
• 3 cups vegetable stock (or chicken stock)

Instructions

1. Preheat Oven:
   • Preheat the oven to 425°F (220°C).
2. Prepare the Vegetables:
   • Place the sliced fennel, quartered tomatoes, onions, ginger, and garlic on a large baking sheet.
   • Drizzle with olive oil and sprinkle with salt and ground coriander. Toss well to coat all the vegetables evenly.
3. Roast the Vegetables:
   • Place the baking sheet in the oven and roast for 35-45 minutes, stirring halfway through, until the vegetables are soft and caramelized around the edges.
4. Blend the Soup:
   • Transfer the roasted vegetables to a blender and let them cool slightly, about 5 minutes.
   • Pour about ½ cup of the vegetable stock onto the sheet pan and scrape up any caramelized bits. Add this to the blender along with the remaining stock.
   • Place the lid on the blender, removing the vent cap to allow steam to escape. Cover the vent with a clean, folded dish cloth to prevent splashing. Blend on low, gradually increasing to high, until the soup is smooth.
5. Warm the Soup:
   • Transfer the blended soup to a pot and warm over medium heat. Taste and adjust seasoning with salt and pepper as needed.
6. Serve:
   • Ladle the soup into bowls and garnish with reserved fennel fronds.

Tips and Tricks

• Make it creamy: For a richer soup, add a splash of coconut milk or cream when blending.
• Customizable: Feel free to add a handful of fresh basil before blending for added flavor.
• Serving suggestion: Serve with crusty bread or grilled cheese for a complete meal.

FAQ

Can I use a hand blender instead of a regular blender?

Yes, you can use an immersion blender directly in the pot. Be sure to scrape up any bits from the roasting pan and add them to the pot for maximum flavor.

How long will this soup keep?

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.

Can I freeze this soup?

Yes, it freezes well for up to 2 months. Thaw in the fridge overnight before reheating.

This Sheet Pan Tomato and Fennel Soup with Coriander is an easy, hands-off soup that’s perfect for chilly evenings. If you make it, tag me on Pinterest or Instagram—I’d love to see your creation! For more cozy soup recipes, check out my other posts here.

Sheet Pan Tomato and Fennel Soup with Coriander

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• Author: Andrea Buckett
• Yield: 4

Ingredients

1 fennel bulb 6 roma tomatoes, quartered 2 small cooking onions, quartered One 1/2 -inch pieces of fresh ginger peeled 1-2 cloves garlic, peeled 3 tablespoons olive oil 3/4 teaspoon salt 2 teaspoon ground coriander 3 cups vegetable stock (or chicken)

Instructions

Preheat oven to 425°F

1. Trim the root end of the fennel. Remove the stems and fronds from the top of the fennel bulb, reserving some of the fronds for garnish. Cut the fennel in half lengthwise. Cut each fennel half, lengthwise into ½” slices.

2. Add the fennel, tomatoes, cooking onions, ginger, garlic, olive oil, salt and coriander to a large baking sheet. Toss to combine so everything is well coated in oil.

3. Place in the oven and roast for 35-45 minutes, stirring half-way through, until the vegetables have softened and have begun to caramelize around the edges. 

4. Transfer the roasted vegetables into a blender and allow to cool slightly – about 5 minutes or so. Pour about a ½ cup of the vegetable stock onto the sheet pan and scrape up any brown bits off the bottom.  Carefully pour that off the sheet pan and into the blender. Add the remaining vegetable stock.

5. Place the lid on the blender but remove the venting cap to allow steam to escape.  Hold a clean, folded dish cloth over the hole to prevent any soup from splashing out of the blender. Blend on low to start and slowly work up to high.  Blend until the soup is smooth.  Taste and season with salt and pepper to taste.

6. Transfer soup to a pot and warm over medium heat.