Roasted Tomato and Fennel Soup with Blood Orange Essence
This vibrant and flavorful vegetarian soup combines the sweet and aromatic notes of fennel with the rich, smoky taste of fire-roasted tomatoes. Enhanced by a refreshing hint of blood orange juice, this soup offers a delightful balance of flavors that will warm you up on any day. Whether using blood oranges or regular oranges, the citrus addition brings a unique zest and brightness to this comforting dish. Perfectly finished with a dollop of yogurt or crème fraîche and a garnish of fennel fronds, this soup is both a feast for the eyes and the palate.
6
Servings
198
Calories
10
Ingredients
Ingredients
olive oil
1 1/2 tablespoons (none)
onion
1 (chopped)
fennel bulb
1 large (chopped, with some fronds reserved)
sea salt
1 teaspoon (plus more to taste)
fresh ground black pepper
to taste (none)
diced fire-roasted tomatoes
2 cans (48 ounces each) (none)
vegetable broth
1 1/2 cups (none)
fresh blood orange juice
1 cup (plus zest of blood orange, grated)
ground red pepper
to taste (none)
drained yogurt or crème fraîche or sour cream
1 cup (optional for serving)
Instructions
1
Heat olive oil in a large Dutch oven over medium heat. Add the chopped onion and fennel bulb along with a generous pinch of sea salt and a dash of freshly ground black pepper.
2
Sauté, stirring frequently, until the vegetables are soft and golden, approximately 20 minutes. Ensure they do not brown.
3
Add the diced fire-roasted tomatoes, including their juice, to the pot, followed by the vegetable broth and fresh blood orange juice.
4
Season with a pinch of ground red pepper, then reduce the heat to low and cover the pot. Simmer for about 30 minutes, or until the fennel is completely soft and the tomato mixture has deepened in color.
5
Allow the soup to cool slightly, then carefully blend until smooth using a blender or immersion blender. If using a blender, do so in batches to avoid overfilling.
6
Return the pureed soup to the pot and reheat gently until it reaches a simmer. Adjust the seasoning with more salt and pepper if necessary. If the soup appears too thick, add a touch more broth to reach your desired consistency.
7
Serve the soup in shallow bowls. Garnish each serving with a sprinkle of grated blood orange zest, a dollop of yogurt or crème fraîche, and a few reserved fennel fronds.
Nutrition Information
6 g
Protein
5 g
Fiber
1684 mg
Sodium
3 mg
Cholesterol
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Roasted Tomato and Fennel Soup with Blood Orange Essence.
Is this soup suitable for vegetarians?
Yes, this is a vegetarian recipe featuring vegetable broth and fresh vegetables.
How many servings does this recipe yield?
This recipe makes 6 servings.
What are the primary flavors in this soup?
The soup combines sweet and aromatic fennel, smoky fire-roasted tomatoes, and a bright citrus finish from blood orange juice.
How many calories are in a single serving?
Each serving contains approximately 198 calories.
What can I use if I cannot find blood oranges?
You can use regular oranges as a substitute for blood oranges to provide the citrus zest and brightness.
What type of tomatoes are required for this recipe?
The recipe specifically calls for canned diced fire-roasted tomatoes for a rich, smoky taste.
How much protein is in each serving?
There are 6 grams of protein per serving.
What is the fiber content of this soup?
This soup provides 5 grams of fiber per serving.
How much sodium does this dish contain?
One serving contains 1684 mg of sodium.
Does the soup contain cholesterol?
Yes, it contains a small amount of 3 mg of cholesterol per serving.
How long should I sauté the onion and fennel?
You should sauté them for approximately 20 minutes until they are soft and golden but not browned.
What is the simmering time for the soup?
The soup should simmer for about 30 minutes once the broth and tomatoes are added.
How do I achieve a smooth consistency for the soup?
You can use either an immersion blender directly in the pot or a standard blender to puree the soup in batches.
What should I use as a garnish for this soup?
Garnish with grated blood orange zest, a dollop of yogurt or crème fraîche, and reserved fennel fronds.
What type of oil is recommended for sautéing?
The recipe recommends using 1 1/2 tablespoons of olive oil.
How much blood orange juice is needed?
You will need 1 cup of fresh blood orange juice plus the grated zest.
What should I do if the soup is too thick after blending?
If the soup is too thick, add a touch more vegetable broth to reach your desired consistency.
Can I use sour cream instead of yogurt?
Yes, the recipe suggests drained yogurt, crème fraîche, or sour cream as optional serving toppings.
How much vegetable broth does the recipe require?
The recipe calls for 1 1/2 cups of vegetable broth.
Is there any spice in this soup?
The soup contains ground red pepper to taste, providing a subtle hint of heat.
How many cans of tomatoes are needed?
You need two 48-ounce cans of diced fire-roasted tomatoes.
What part of the fennel is used in the soup?
The chopped bulb is used for the base of the soup, while the fronds are reserved for garnish.
Is this recipe considered a comfort food?
Yes, it is tagged as comfort food and is described as a warming, delightful dish.
What is the total number of ingredients in this recipe?
There are 10 main ingredients listed for this soup.
How should the onion be prepared?
The onion should be chopped before being added to the Dutch oven.
What heat level should I use for sautéing the vegetables?
Sauté the onion and fennel bulb over medium heat.
What is the final seasoning adjustment step?
After pureeing and reheating, adjust the seasoning with additional sea salt and fresh ground black pepper if necessary.
Is this soup gluten-free?
Based on the ingredients listed (vegetables, broth, citrus, oil, dairy), this recipe is naturally gluten-free.
What pot is recommended for cooking this soup?
A large Dutch oven is recommended for heating the oil and cooking the soup.