Roasted fennel tomato soup

By Abbey Sharp
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Fennel is in season and so is this soup! This delicous recipe from Chef Abbey Sharp is one you'll want to try. 



  • 3 tablespoons olive oil
  • 1 yellow sweet onion, diced
  • 1 head fennel, diced (fronds reserved)
  • 5 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1, 28 ounce can San Marzano tomatoes
  • 4 cups low sodium vegetable stock
  • 1 tablespoon dried oregano
  • 2 tablespoons aged balsamic vinegar
  • 1 tablespoon maple syrup, or to taste (depending on the acidity of your tomatoes)
  • Salt and pepper, to taste


  • 2 tablespoons olive oil
  • 1 can chickpeas, drained, rinsed and dried REALLY well
  • Salt, to taste
  • Chives, minced
  • Fennel fronds
  • Balsamic reduction


  1. Preheat oven to 425 F.
  2. 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.
  3. 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.
  4. Puree using a handblender until smooth.
  5. Meanwhile, reduce heat on oven to 350 F.
  6. 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.
  7. To serve, top the soup with a drizzle of balsamic reduction, and a sprinkle of the chickpeas, chives and fennel fronds. Enjoy!

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