Roasted Fennel and Tomato Soup Recipe
Total Time: 60 minutes
Cuisine: European
Ingredients:
- tomato
- salt
- vegetable stock
- rosemary
- dried basil leaves
- black peppercorns ground
- cloves garlic
- virgin olive oil
- fennel bulb
- butter
Instructions:
- To begin making the Roasted Fennel and Tomato Soup Recipe, wash the fennel bulbs and tomatoes and pat them dry with a kitchen towel
- Preheat the oven to 200 C and grease a baking tray with olive oil
- Cut the fennel bulbs into slices and tomatoes into halves
- Arrange the fennel, tomatoes and garlic on a baking sheet
- Drizzle 1 tablespoon olive oil over the fennel, tomatoes and garlic and sprinkle some salt
- Roast the fennel and tomatoes in the preheated oven for 20-30 minutes until you notice slight charred marks on the fennel and tomatoes
- Once roasted, remove them from the oven and allow it to cool a little before you can blend
- If your blender can take hot ingredients, then you can go ahead and add the roasted fennel and tomatoes into the blender
- Transfer the roasted fennel and tomatoes into the blender and blend to make a smooth puree adding a little vegetable stock or water if requriedTransfer the fennel tomato soup into a sauce pan; add in the butter, vegetable stock, salt, black pepper, dried rosemary and basil and give it a quick boil
- Stir in the fresh cream and simmer for another minute
- Check the salt and seasonings and adjust to suit your taste
- Serve the Roasted Fennel and Tomato Soup into serving bowls, garnish with cream and a few herbs, serve with any bread like Mushrooms On Toast Recipe slices for a wholesome weeknight dinner