A Summer Soup? Yes—Just Try This Roasted Fennel and Tomato One

Plus, a recipe for dukkah, a delicious seed, herb and spice mix that goes well with anything.

Roasted Fennel & Tomato Soup with Dukkah

Makes 4 servings (2 litres total)
Prep time: 5 minutes

Cook time: 40 minutes
Total time: 45 minutes


Roasted fennel and tomato soup:

  • 2 medium-sized fennel bulbs, ends and stalks trimmed, cut into eighths
  • 1 pint cherry tomatoes
  • 1 head of garlic, cut in half
  • 1 onion, diced
  • ¼ cup olive oil, divided
  • 14 oz can whole plum tomatoes, chopped with juices
  • 3 cups chicken or vegetable stock
  • 1 tsp kosher salt, plus more to taste
  • black pepper, to taste
  • ¼ tsp red pepper flakes


  • ½ cup hazelnuts
  • 3 tbsp sesame seeds
  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 tbsp fennel seeds
  • ½ tsp kosher salt


  1. To make the soup: Preheat oven to 400℉. Arrange sliced fennel, cherry tomatoes and garlic on a large baking sheet. Drizzle with 2 tbsp of olive oil and season with salt and pepper.
  2. Bake on middle rack of oven until vegetables are very soft and starting to caramelize, 35-40 minutes.
  3. Meanwhile, heat remaining 2 tbsp olive oil in a large pot over medium-low heat. Add the onions and cook, stirring often, until soft and translucent, 5-7 minutes. Add the canned tomatoes, stock and red pepper flakes and bring to a boil, then reduce heat to low and simmer, 10 minutes.
  4. Working in batches, add roasted vegetables and peeled garlic to a blender along with tomato-stock mixture. Season with 1 tsp kosher salt and blend well until smooth. Add more stock, if desired, to thin.
  5. To make the dukkah: Add the hazelnuts to a dry non-stick skillet over medium heat. Toast until fragrant, about 2 minutes, then add the rest of the seeds to the skillet and continue to toast until lightly golden, about 2-3 minutes more. Place nut and seed mixture in a small food processor or blender, and pulse a few times to break down the nuts and seeds, leaving some larger pieces intact. Use immediately or store in an airtight container for up to 2 weeks.

Tip: Keep leftover dukkah in the pantry and sprinkle it on dips, roasted vegetables, eggs, soft cheeses or on pita bread brushed with olive oil.

Next: Why You Should Add Fennel to Your Veggie Rotation

Originally Published in Best Health Canada