Roasted Tomato Fennel and Leek Soup with Feta
This rich and comforting roasted tomato, fennel, and leek soup is packed with deep, gut-friendly flavor. Roasted fresh tomatoes and garlic are blended with simmered herbs, leeks, and carrots for an amazingly creamy texture. Finished with homemade basil oil, crumbled feta cheese, and toasted pumpkin seeds, it is the ultimate soul-warming dish.
For the Soup
- 2 tbsp extra virgin olive oil divided
- 1 leek 70g, finely chopped
- 2 medium carrots diced
- 1 medium bulb fennel 70g, thinly sliced
- 250 g fresh cherry tomatoes
- 4 cloves garlic unpeeled
- 4-5 sprigs thyme
- ½ tsp fresh thyme leaves
- 1 can tinned cherry tomatoes 400g
- 1.5 tbsp tomato puree
- 4 cups vegetable stock
- 1 bay leaf
- ¾ tsp flaky salt
- ½ tsp black pepper
To Serve
- 3 tbsp yogurt or kefir yogurt
- 15 g fresh basil
- 3 tbsp olive oil for basil oil
- 3 tbsp pumpkin seeds toasted
- 40 g feta cheese crumbled
Making the Soup
Heat 1 tbsp olive oil in a soup pot over medium heat. Add chopped carrots, fennel, and leek, and sauté for 4 minutes until softened.
Preheat the oven to 200°C / 180°C fan (400°F) and line a baking sheet with parchment paper.
Place fresh cherry tomatoes, garlic cloves with skin on, and thyme sprigs on the baking sheet. Drizzle with 1 tbsp olive oil and season with salt and pepper. Roast for 25 minutes until soft and tender. Set aside a few roasted tomatoes for topping.
To the soup pot with the sautéed vegetables, add tinned cherry tomatoes, tomato puree, bay leaf, fresh thyme leaves, flaky salt, black pepper, and vegetable stock. Bring to a boil.
Mash some of the tinned tomatoes with a spoon to release their juice. Reduce heat and simmer gently for 25 minutes.
Squeeze roasted garlic out of their skins and add to the pot along with the remaining roasted tomatoes.
Transfer soup to a high-speed blender and blitz until smooth and velvety. Taste and adjust seasoning if needed.
Toppings & Serving
Blend fresh basil and 3 tbsp olive oil in a small blender until combined, or finely chop basil and stir with oil.
Ladle warm soup into bowls and garnish with basil oil, crumbled feta, yogurt, toasted pumpkin seeds, reserved roasted tomatoes, and an extra drizzle of olive oil.
- Reserve a few roasted cherry tomatoes before blending to use as a texture garnish on top.
- Make sure to squeeze the garlic cloves out of their skins after roasting before adding them to the blender.