Photo: Randy Mayor; Styling: Cindy Barr
Hands-on Time
15 Mins
Total Time
1 Hour
Serves 4 (serving size: 2 cups soup and 4 pita wedges)

Chunky Roasted Fennel, Tomato, and Chickpea Soup is a satisfying meal on any night of the week. Serve with wedges of pita bread.

How to Make It

Step 1

Heat oven to 425°.

Step 2

Arrange fennel and onion in a single layer on a jelly-roll pan coated with cooking spray; toss to coat. Bake at 425° for 25 minutes, stirring after 15 minutes. Add chickpeas to vegetable mixture. Bake an additional 20 minutes or until fennel is tender and chickpeas start to brown, stirring after 10 minutes.

Step 3

Melt butter in a large saucepan over medium heat. Add garlic to pan, and cook for 1 minute, stirring occasionally. Add vegetable mixture, broth, and the next 3 ingredients (through salt) to pan, and bring to a boil. Cook for 3 minutes or until thoroughly heated. Remove from heat, and garnish with parsley. Serve with pita wedges.

Ratings & Reviews

flipster11's Review

March 10, 2012
Most flavorful. Roasted only the fennel, used 2 cans of chickpeas, sauteed the onion with garlic in oil, and skipped the salt. Excellent!

ksommers's Review

March 07, 2012
This recipe sounded SO good, but the flavor didn't deliver in the end. I think it has to do with the canned tomatoes added so closely to the end, which makes it taste way less than homemade. I would simmer the broth and tomatoes much longer to get rid of that canned taste.

CookingInIowa's Review

February 01, 2013
I lost a recipe for fennel, chickpea, and orange soup. I found this one, and I'm I'm very happy I did. Roasting the vegetables added a nice smokiness to the soup. I didn't use spray oil - instead I tossed the vegetables, as well as the chickpeas (drained and well dried) with olive oil. We watched them carefully, based on the experience of another reviewer. In the end, they took a bit longer to roast than the recipe says. The vegetables didn't burn, and the chickpeas didn't brown, but attained a deep yellow color. We forgot to buy the tomatoes, but had 12 oz of frozen roasted tomatoes from our garden, so we used those instead. We otherwise followed the recipe faithfully, except for what was missing from the previous recipe we had: orange. So we added the zest and juice of two oranges to liven the soup. A bit of acidity brightened the flavor: try lemon juice, white wine vinegar, or rice vinegar. The flavors of the soup surprised me - no added herbs, but still lovely.

AMMoore's Review

April 07, 2012
This is wonderful healthy soup. Word of caution. Either rough chop the fennel and onion or reduce the cooking time. My chopping was pretty small so my veggies started to burn long before the suggested cooking time was up. I added parm cheese rind to give it some extra flavor. My husband and teenage daughter both loved this.

FennelFriday's Review

September 28, 2012

bjane1's Review

November 09, 2013
Excellent flavors! Be sure to coarsely cut the fennel and onions. Like another reader, I would add another can of beans. I would also cut back on the salt, adding water for 1/3 of the broth. Also added 3 cups of chopped spinach. Hubby raved!

Plain Soup

April 15, 2015
Kind of plain, way too many tomatoes.  Won't make this again.