Roasted Tomato Fennel Bisque
A rich, creamy bisque made from slow-roasted tomatoes and fennel, seasoned with garlic and herbs. Naturally sweet, full of fiber and plant-based protein, this soup is heart-healthy, low in saturated fat, and perfect for a quick, comforting meal. Garnish with fennel fronds for a fresh, aromatic finish.
Equipment
- 1 Rimmed baking sheet
- Aluminum foil (for lining)
- 1 large mixing bowl
- 1 blender (high-powered recommended)
- 1 small saucepan
- Chef’s Knife
- Cutting board
- spatula
Ingredients
- 6 large tomatoes halved and stems removed
- 1 large fennel bulb or 2 small bulbs cut into eighths (reserve fronds for garnish)
- 1 yellow onion quartered
- 5 garlic cloves minced
- 2 tablespoons avocado oil
- 1 teaspoon salt
- ½ cup white wine or chicken stock
- ½ cup Pernod or chicken stock
- 1 teaspoon fish sauce optional, adds umami; omit for vegetarian
- 2 tablespoons coconut aminos
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
Instructions
- Preheat and Prepare Oven: Set your oven to 400ºF (200ºC) to ensure it reaches the perfect roasting temperature. Line a rimmed baking sheet with aluminum foil to prevent sticking and make cleanup easy. Having the oven properly preheated ensures your vegetables will caramelize evenly, enhancing their natural sweetness and depth of flavor.
- Prepare Vegetables: Take your tomatoes, fennel bulb(s), yellow onion, and garlic cloves. Slice the tomatoes in half lengthwise and remove the stems. Cut the fennel bulb into eighths, keeping the green fronds for garnish. Quarter the onion and mince the garlic. These careful cuts allow the vegetables to roast evenly and blend smoothly later.
- Season and Toss Vegetables: Place all the prepared vegetables in a large mixing bowl. Drizzle with 2 tablespoons of avocado oil and sprinkle with 1 teaspoon of salt. Use a spatula or your hands to toss the vegetables thoroughly until every piece is lightly coated with oil and seasoning. This ensures even roasting and brings out the vegetables’ natural sweetness.
- Arrange on Baking Sheet: Spread the seasoned vegetables evenly across the prepared baking sheet. Place the tomato halves cut-side up so they roast without losing too much juice. Arrange the fennel, onion, and garlic in a single layer around the tomatoes to ensure even cooking. Proper spacing prevents steaming and encourages caramelization.
- Roast the Vegetables: Slide the baking sheet into the preheated oven and roast for 1 hour and 30 minutes. Halfway through, you can gently shake the pan to ensure the vegetables roast evenly. The goal is golden-brown edges and soft, fragrant interiors. Roasting slowly develops a natural sweetness and intensifies the aromatic flavors of the fennel and tomato.
- Cool and Peel Tomatoes (Optional): Once roasted, remove the baking sheet from the oven and allow the vegetables to cool until you can safely handle them. For a smoother bisque, gently peel the tomato skins. This step is optional if you have a high-powered blender, as it will easily break down the skins during blending.
- Reduce Wine and Pernod: Pour the 1/2 cup of white wine and 1/2 cup of Pernod (or chicken stock) onto the warm baking sheet, scraping up any caramelized bits stuck to the foil. Transfer this liquid to a small saucepan and cook over medium heat until reduced by at least half. This concentrated liquid will add deep, complex flavor to your bisque.
- Blend the Bisque: Transfer the roasted vegetables to a blender. Add the reduced wine-Pernod mixture, 1 teaspoon of fish sauce (if using), 2 tablespoons of coconut aminos, 1/4 teaspoon black pepper, and 1/8 teaspoon cayenne. Blend on high speed until completely smooth, creating a creamy, velvety bisque with no lumps.
- Adjust Seasoning: Taste the bisque carefully and adjust the seasoning to your preference. You can add more salt, pepper, or a touch more coconut aminos if needed. A perfectly balanced seasoning enhances the natural flavors of roasted tomatoes and fennel without overpowering them.
- Serve and Garnish: Ladle the hot bisque into bowls. Sprinkle the reserved fennel fronds on top for a fresh, fragrant garnish. This adds a delicate anise aroma and a visually appealing touch. Serve immediately alongside crusty bread or a grilled cheese for a complete, comforting meal.
Notes
- Roasting the vegetables slowly is essential to bring out their natural sweetness and deepen flavor. Avoid high heat to prevent burning.
- Using a high-powered blender creates a smooth, velvety texture, but a regular blender will work—just blend in smaller batches.
- The fish sauce is optional; it adds umami without tasting fishy. Coconut aminos are a great plant-based alternative.
- Skipping the tomato-peeling step saves time, especially if using a high-speed blender.
- Garnishing with fennel fronds not only adds aroma but also gives a fresh, visually appealing touch.
