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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


  • 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


  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