Description
This Roasted Tomato and Fennel Soup with Garlic-Parmesan Shrimp is a comforting and flavorful dish combining the sweetness of oven-roasted tomatoes and fennel with the savory taste of garlicky, parmesan-crusted shrimp. Perfect as a hearty appetizer or light main course, this recipe balances delicate roasted vegetables with crispy, cheesy shrimp for a delicious meal that comes together in about an hour.
Ingredients
Soup Vegetables
- 4 tablespoons extra virgin olive oil (divided)
- 1/2 teaspoon kosher salt (plus more to adjust seasoning)
- 1/4 teaspoon freshly ground black pepper (or to taste)
- 2 sprigs fresh rosemary
- 1/4 teaspoon red pepper flakes (optional)
- 6-8 vine-ripened tomatoes (about 2 pounds)
- 2 cloves garlic (peeled and woody end trimmed, cut in half lengthwise)
- 1 bulb fennel
- 3 large shallots (peeled and halved lengthwise)
- 2 cups vegetable broth (chicken broth works too)
Shrimp Topping
- 1 pound 16/20 shrimp, peeled with tail left on
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon granulated garlic
- 1/4 cup grated parmesan cheese
- Chopped fresh parsley and grated parmesan cheese for garnish
Instructions
- Roast the vegetables: Preheat the oven to 425°F. Line a baking sheet with aluminum foil to protect it from the acidic tomatoes. Drizzle two tablespoons of olive oil onto the foil and spread it evenly. Season with half the salt and black pepper. Strip rosemary leaves from stems and sprinkle over the sheet, adding red pepper flakes for heat if desired.
- Prepare tomatoes and fennel: Cut tomatoes in half, remove cores and as many seeds as possible, then place cut side down on the baking sheet. Trim fennel bulb top and bottom, cut in half lengthwise, then slice each half into 4-5 wedges. Arrange fennel on the sheet.
- Add garlic and shallots: Place garlic cloves under the tomato halves to protect from burning. Distribute halved shallots, cut side down, among the vegetables. Drizzle remaining olive oil over everything, then season with the rest of the salt and pepper.
- Roast vegetables: Roast the vegetables for 45 minutes, monitoring to prevent burning. Remove any burnt bits as needed. Vegetables should be soft and slightly charred. Let them rest on the baking sheet for 5 minutes after roasting, leaving oven on.
- Prepare shrimp: During the last 5 minutes of vegetable roasting, line another sheet pan with foil. Pat shrimp dry with paper towels, then drizzle with olive oil and season with salt, pepper, and granulated garlic. Toss shrimp to evenly coat, then spread out on the pan. Sprinkle parmesan cheese on one side, flip and repeat on the other side.
- Blend the soup: Transfer roasted vegetables to a saucepan. Add vegetable broth. Use an immersion blender to blend until smooth (about 2-3 minutes). If using a standard blender, carefully vent and blend hot mixture until smooth (1-2 minutes), then return to the saucepan.
- Heat and season soup: Warm the soup to a simmer and adjust seasoning to taste.
- Roast shrimp: Place shrimp in the preheated 425°F oven and roast for 8 minutes until cooked through and cheese is melted.
- Serve: Ladle soup into bowls and top with 3-4 garlic-parmesan shrimp each. Garnish with chopped parsley and a generous dusting of grated parmesan cheese.
Notes
- Removing tomato seeds reduces bitterness and improves soup texture.
- Placing garlic under tomatoes prevents it from burning during roasting.
- Roasting the fennel softens its flavor, making it sweet and tender.
- Use an immersion blender for easier blending and handling of hot soup.
- Cooking shrimp at the same oven temperature saves time and maintains consistent heat.
- Adjust seasoning after blending to ensure balanced flavors.
- If using chicken broth instead of vegetable broth, the soup will have a richer flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes roasting vegetables + 8 minutes roasting shrimp + 5 minutes simmering soup (approximately 58 minutes total)
- Category: Soup
- Method: Roasting
- Cuisine: American
