Entrée: United States – Roasted Tomato and Fennel Thyme Soup with Lemon Zest

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

6 Roma tomatoes, quartered
1 fennel bulb, cored and thinly sliced (reserve fronds for garnish)
1 medium carrot, chopped
1 / 2 medium yellow onion, chopped
3 garlic cloves, smashed
2 tbsp (30 ml) olive oil, plus 1 tsp (5 ml) for optional crumb
4 fresh thyme sprigs (or 1 tsp (5 ml) dried)
1 / 2 tsp (2.5 ml) smoked paprika
4 cups (960 ml) low-sodium beef broth (or vegetable broth)
1 tsp (5 ml) kosher salt, plus more to taste
1 / 2 tsp (2.5 ml) black pepper
1 to 2 tsp (5 to 10 ml) sherry vinegar or fresh lemon juice
Zest of 1 / 2 lemon
2 to 3 tbsp (30 to 45 ml) heavy cream or plain Greek yogurt (optional)
2 tbsp (15 g) plain breadcrumbs (optional, for thyme crumb)
Pinch of dried thyme (optional, for thyme crumb)

Show original ingredient measurements

6 Roma tomatoes, quartered
1 fennel bulb, cored and thinly sliced (reserve fronds for garnish)
1 medium carrot, chopped
1 / 2 medium yellow onion, chopped
3 garlic cloves, smashed
2 tbsp (30 ml) olive oil, plus 1 tsp (5 ml) for optional crumb
4 fresh thyme sprigs (or 1 tsp dried)
1 / 2 tsp smoked paprika
4 cups (960 ml) low-sodium beef broth (or vegetable broth)
1 tsp kosher salt, plus more to taste
1 / 2 tsp black pepper
1 to 2 tsp sherry vinegar or fresh lemon juice
Zest of 1 / 2 lemon
2 to 3 tbsp (30 to 45 ml) heavy cream or plain Greek yogurt (optional)
2 tbsp (15 g) plain breadcrumbs (optional, for thyme crumb)
Pinch of dried thyme (optional, for thyme crumb)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Heat oven to 425 F. On a sheet pan, toss tomatoes, fennel, carrot, onion, and garlic with 2 tablespoons (30 ml) olive oil, salt, pepper, smoked paprika, and thyme sprigs. Roast until caramelized and tender, 25 to 30 minutes.
Transfer roasted vegetables (discarding woody thyme stems) to a pot. Add broth and bring to a simmer over medium heat for 10 minutes to meld flavors.
Blend the soup until smooth using an immersion blender (or carefully in a countertop blender). Return to the pot and adjust thickness with a splash of broth or water if needed.
Off heat, stir in sherry vinegar or lemon juice and the lemon zest. Taste and adjust salt and pepper. For a silkier finish, swirl in the cream or yogurt.
Optional thyme crumb: In a small skillet over medium heat, toast breadcrumbs with 1 teaspoon (5 ml) olive oil and a pinch of dried thyme until golden, 2 to 3 minutes; season with a tiny pinch of salt.
Ladle the soup into warm bowls. Garnish with fennel fronds and a sprinkle of thyme crumb if using. Serve alongside classic beef meatloaf to cut richness with bright, aromatic acidity and herbaceous depth.

Heat oven to 425 F. On a sheet pan, toss tomatoes, fennel, carrot, onion, and garlic with 2 tablespoons olive oil, salt, pepper, smoked paprika, and thyme sprigs. Roast until caramelized and tender, 25 to 30 minutes.
Transfer roasted vegetables (discarding woody thyme stems) to a pot. Add broth and bring to a simmer over medium heat for 10 minutes to meld flavors.
Blend the soup until smooth using an immersion blender (or carefully in a countertop blender). Return to the pot and adjust thickness with a splash of broth or water if needed.
Off heat, stir in sherry vinegar or lemon juice and the lemon zest. Taste and adjust salt and pepper. For a silkier finish, swirl in the cream or yogurt.
Optional thyme crumb: In a small skillet over medium heat, toast breadcrumbs with 1 teaspoon olive oil and a pinch of dried thyme until golden, 2 to 3 minutes; season with a tiny pinch of salt.
Ladle the soup into warm bowls. Garnish with fennel fronds and a sprinkle of thyme crumb if using. Serve alongside classic beef meatloaf to cut richness with bright, aromatic acidity and herbaceous depth.