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

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

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

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.