This Vegan Roasted Fennel Tomato Soup with Gluten Free Chickpea Croutons is a tasty vegetable packed way to warm up this winter.
I’m a soup fiend. Before I gave birth, I made it my mission to batch prep about 10 different types of soup to store in the freezer for when baby came. And while that may seem like a lot, let me assure you they were all gone within the first few weeks. Now that the weather is cooling off, yet again, I am finding myself craving that belly warming feel good experience of a nice big cozy bowl of soup. This vegan roasted fennel tomato soup takes one of my childhood favourites (canned tomato soup) and gives it an adult makeover.
This soup makes the perfect weeknight dinner or a cozy appetizer when you’re entertaining. Either way, this soup is the ultimate comfort food and will basically warm your soul.
How to make vegan roasted fennel tomato soup with gluten free chickpea croutons
This soup starts by roasting fennel and onion. In a pot, combine the garlic, tomato paste, canned tomatoes, stock, spices and your roasted fennel and onion. Let that simmer for a while and then using a hand mixer, blend until smooth. To make the crispy chickpea crouton garnish, roast chickpeas in the oven and season to taste. Now it’s time to to put it all together! In a bowl, add a generous ladle of the soup and then top with a drizzle of balsamic reduction, a sprinkle of chickpeas, chives and fennel fronds.
All that’s left is to grab a spoon and dig in! Bon Appetit!
Now tell me, what are your favourite childhood soups?
What are your go-to soup recipes to have on a cold night?
Let me know in the comments below!
Vegan Roasted Fennel Tomato Soup with Gluten Free Chickpea Croutons
- 3 tbsp olive oil
- 1 head fennel diced (fronds reserved)
- 1 yellow sweet onion diced
- 5 cloves garlic minced
- 2 tbsp tomato paste
- 1, 28 oz cans San Marzano tomatoes
- 4 cups low sodium vegetable stock
- 1 tbsp dried oregano
- 2 tbsp aged balsamic vinegar
- 1 tbsp maple syrup or to taste (depending on the acidity of your tomatoes)
- Salt and pepper to taste
- Preheat oven to 425 F.
- Toss the fennel and onion with two tablespoons of oil and a pinch of salt on a baking sheet and roast for 30 minutes, or until tender.
- Add the remaining tablespoon of oil to the pot, and add in the garlic. Stir for 30 seconds, then add the tomato paste. Stir until well coated, then pour in the tomatoes, stock, oregano and roasted vegetables. Bring to a boil, then cover, and reduce the heat to a simmer. Simmer for 25-30 minutes. Add the balsamic and maple, and season with salt and pepper, to taste.
- Puree using a hand blender until smooth.
- Meanwhile, reduce heat on oven to 350 F.
- Toss the well dried chickpeas with the oil and transfer to a baking sheet. Roast for 35-40 minutes, tossing half way through. Add salt while still warm and allow to cool.
- To serve, top the soup with a drizzle of balsamic reduction, and a sprinkle of the chickpeas, chives and fennel fronds. Enjoy!
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.