Home » Wednesday Weigh In: Roasted Tomato & Fennel Soup

Wednesday Weigh In: Roasted Tomato & Fennel Soup

As I work to get my body back in 2014, I will be sharing healthy recipes, tips and my journey each Wednesday this year.


  • -5 lbs this week, -5 lbs total
  • Hit 7,000 step goal 5/7 days.
  • New goal: 1 10 minute fitness video each day.
  • New goal: 64 ounces of water each day.

Ok, I have made it a week without cupcakes, doughnuts, brownies or cookies. That might be a record for me. But I think I will survive.

I have been down this path before, trying to get healthy, making it for a short time before something derails me. Usually something delicious. And most likely involving butter, bacon or both. Although, I think the reason that usually happens is due to lack of interesting food. One too many “shakes” for breakfast. Unimaginative salads.

I get bored. No one wants to eat boring food. So, I spent Sunday afternoon chugging away at new recipes in the kitchen, trying to make healthy lunches that I could be excited about eating each day. The trick? Roasting vegetables. Really, it is that simple.

Roasting vegetables caramelizes residual sugars and deepens the flavors of the vegetables. Like a magic trick. A delicious, hearty magic trick.

You can do this with any combination of vegetables. Carrots would be excellent here. Maybe leeks in place of the fennel. Some left over rice might bulk it up. Anything goes, really, when it comes to soup, and this template is a great one to experiment with.

gluten-free, dairy-free, vegan roasted tomato fennel soup

Roasted Tomato & Fennel Soup
Recipe Type: Soup
Author: Mary Fran Wiley
Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Serves: 4
A simple, quick soup that makes the perfect complement to any main course or works as an easy to pack lunch. It is gluten-free, dairy-free and most other allergen-free. It can be made vegan if you use veggie stock rather than chicken stock.
  • 8 large tomatoes, halved and cored
  • 1 large fennel bulb, fronds removed, cut into eighths and core removed
  • 1 red chili, halved lengthwise, some seeds removed
  • 4 garlic cloves
  • 2 tablespoons olive oil
  • A handful of fresh basil, leaves picked and stems discarded
  • 2/3 cup (150 ml) chicken or vegetable stock
  • 1 tablespoon tomato paste
  • Salt and Pepper
  1. Heat the oven to 350 degrees Fahrenheit and line a rimmed sheet pan with parchment paper.
  2. Arrange the tomatoes, fennel and garlic on the tray. Drizzle with the olive oil and sprinkle with fresh ground pepper. Toss with tongs to make sure the oil evenly covers.
  3. Roast for 20-30 minutes until the veg starts to soften and you start to see a little color change near the base of the vegetables.
  4. When soft, transfer them to a food processor with the basil leaves. Pulse to make room for the stock.
  5. Add the stock and tomato paste, then process until fairly smooth. Taste and adjust the seasoning.
  6. Serve warm, with a drizzle of olive oil and some freshly ground black pepper



    • maryfran says:

      Unfortunately, I fail at this. I could go all day without drinking anything.

      I prefer sparkling water to still, and adding a little flavor to it helps me – I use a lot of fresh citrus. Or SodaStream actually makes some flavor β€œessences” you can add to the water.

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