Creamy Roasted Tomato, Cannellini Bean and Fennel Soup with Crispy Polenta and Basil
An original, comforting soup made with roasted tomatoes and fennel, thickened naturally with cannellini beans and finished with crispy polenta and fresh basil. It has a deep, slightly sweet, herbaceous flavor, perfect for lunch or a light dinner.
Ingredients
- 900 g ripe tomatoes (cut por the mitad)
- 300 g fennel bulb (in wedges finos)
- 150 g yellow onion (en cuartos)
- 4 cloves garlic (without pelar)
- 45 ml olive oil (divided)
- 6 g salt (or to taste)
- 2 g black pepper (freshly ground)
- 2 g smoked paprika
- 1 g dried oregano
- 400 g cooked cannellini beans (escurridas and enjuagadas)
- 750 ml vegetable broth (hot)
- 15 ml balsamic vinegar
- 70 g instant polenta
- 160 ml water (for the polenta)
- 25 g grated Parmesan cheese (for the polenta crujiente)
- 12 g fresh basil (leaves sueltas, more extra for servir)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven to 220 °C / 425 °F. Place the tomatoes, fennel, onion, and garlic cloves on a large baking tray. Drizzle with 30 ml (2 tbsp) olive oil, then add the salt, black pepper, smoked paprika, and dried oregano, and toss well to coat.
- 2
2. Roast the vegetables for 30 minutes at 220 °C / 425 °F, stirring once halfway through, until the tomatoes are deeply browned and the fennel is tender. Let cool for 5 minutes, then peel the garlic cloves.
- 3
3. While the vegetables roast, make the polenta. In a small saucepan, bring the water to a gentle boil. Rain in the instant polenta, whisking constantly for 2 to 3 minutes until thickened. Stir in the grated Parmesan cheese and 5 ml (1 tsp) olive oil.
- 4
4. Spread the hot polenta in a thin layer onto a lined plate or small tray. Let it cool for 10 minutes until firm, then cut into small pieces or strips.
- 5
5. Heat a nonstick skillet over medium heat and add 10 ml (2 tsp) olive oil. Cook the polenta pieces for 2 to 3 minutes per side until golden and crisp. Set aside.
- 6
6. Transfer the roasted vegetables to a large pot with the cooked cannellini beans, hot vegetable broth, balsamic vinegar, and fresh basil. Cook over medium heat for 5 minutes so the flavors meld.
- 7
7. Blend the soup with an immersion blender or countertop blender until smooth and creamy. If you want a lighter texture, add a little more hot broth or hot water. Taste and adjust with more salt and black pepper if needed.
- 8
8. Serve the soup hot, topped with the crispy polenta and a few extra fresh basil leaves.
Chef tips
For deeper flavor, let some of the tomato edges caramelize well in the oven. If you prefer an extra-silky texture, strain the soup after blending.
Substitutions
You can substitute the cannellini beans with other cooked white beans. Parmesan can be replaced with a similar aged vegetarian hard cheese. If you do not have basil, use fresh parsley, though the flavor profile will change slightly.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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