Creamy Tomato Fennel Soup

this post is sponsored by oatly. thank you for supporting the partnerships that allow brewing happiness to grow and exist. xoxo.

We are in that early transition time from Summer to Fall. It’s still hot out (or really just getting hot in LA), but the calendar reads “September” and that’s a psychological kick into autumn. That’s why I’m taking advantage of this moment to use some Summer produce for a Fall-ish dish: a bright and comforting Creamy Tomato Fennel Soup for you to sip as you watch the long days grow a bit darker. 

This roasted tomato and fennel soup is VERY EASY to make. All you have to do is roast and blend. I recommend filling your arms with as many heirlooms as you can gather, especially sungolds right now for Summer. If you can’t have heirlooms, you can still have creamy vegan tomato soup, don’t worry. Just try to find the juiciest tomatoes possible because they’re the major flavor provider in the mix.

Yes, you heard me say both “creamy” and “vegan” above.  “But how?” you might ask, and the answer is—once again—Oatly’s Barista Edition Oatmilk. Think of how creamy this oat milk is in coffee (umm brb, about to go whip up a french press latte with some Barista Edition Oatmilk.) Now think how GREAT it would work for a soup! Bring that roasted tomato and creamy oatmilk base together with some delicious fennel and it’s game over. You’re very welcome, from both me and Oatly.

More soup recipes you’ll love: Creamy Cashew Cardamom Butternut Squash Soup + Super Greens Soup with Fennel + 30-Minute Versatile Vegetable Soup

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Creamy Tomato Fennel Soup

This vegan Creamy Tomato Fennel Soup is SO EASY to make, packed with roasted tomatoes and fennel, and creamy and rich thanks to oatmilk!

Course Dinner, Soup, Stuff in a Bowl

Prep Time 10 minutes

Cook Time 25 minutes

Servings 4

Author Brewing Happiness

Ingredients

• 2 tbsp olive oil
• 8 cups heirloom tomatoes, any variety, cut into wedges
• 2 fennel bulbs, stems removed, cored, and cut into wedges
• 1 lemon, juiced
• 1 cup Oatly Barista Edition Oatmilk
• sea salt, to taste

Serve with (optional)

• toasted sourdough
• fresh sungold tomatoes
• sprouts
• fennel fronds

Instructions

1. Preheat oven to 425.

2. Cut tomatoes and fennel and add them to a large bowl. Toss with olive oil, and season generously with salt.

3. Spread tomatoes and fennel out on a baking tray and bake for 25 minutes.

4. After tomatoes and fennel are roasted, transfer them (with the juices) to a blender. Add lemon juice and Oatly Barista Edition Oatmilk. Blend on high until smooth.

5. Once smooth, taste to see if it needs more salt. If so, add salt, and blend again.

6. If your soup is cold by now, you can transfer it to a pot and heat it over medium heat, stirring often. If your soup is a good temperature, serve it straight from the blender!

Recipe Notes

*If you don't know how to cut a fennel bulb, watch this video. 

What is fennel?

Fennel is an amazing flavor to work with. The plant is typically used like a vegetable in recipes, but it’s actually an herb from the carrot family. It adds an earthy but sweet and rich element to anything you’re cooking. Fennel gives off a bit of an onion vibe in both appearance and flavor, but the taste is mellower than most onions and spares you any aftertaste/onion breath (score!). 

Cutting a fennel bulb is different from cutting an onion. You’ll want to remove the stalks (but save them for something else!) and then cut the bulb in half along the root. You’ll remove the center and cut it into quarters along the root again, then switch it up and cut crosswise to get some beautiful fennel slices. Here’s a video to guide you on how to cut a fennel bulb for a more in-depth look.

Oatmilk Stan

Oatmilk is basically two things: water and oats. I’ve tried every dairy milk alternative in the book and I absolutely swear by oatmilk for the closest approximation to dairy in terms of texture. Oatly’s Barista Edition Oatmilk specifically is my go-to because it’s creamy and thick and rich and all the things I want milk to be. 

Since it’s made from liquid oats, it’s not overly sweet or heavy—just perfectly yummy. I use oatmilk for all kinds of recipes. Everything from this vegan tomato soup to super tasty creamsicle chia seed pudding and wildly refreshing smoothies can benefit from the blessings of good oatmilk. Make Oatly’s Barista Edition Oatmilk a staple in your fridge and you won’t be sorry. 

Now sip up that soup and let me know how you like it! Talk soon. xo.