Roasted Tomato Fennel Soup
A delightful blend of sweet roasted tomatoes and aromatic fennel, this soup offers warmth and comfort perfect for chilly days.
Ingredients
For the Soup
- 4 cups Fresh Tomatoes, chopped Aim for ripe, in-season varieties.
- 2 bulbs Fennel, cored and chopped Choose firm bulbs with fresh green fronds.
- 1 large Onion, diced
- 4 cloves Garlic, minced
- 3 tablespoons Olive Oil Plus extra for drizzling.
- 4 cups Vegetable Broth
- to taste Salt
- to taste Pepper
- 1 cup Cream (optional) Add for a richer, creamier texture.
- Fresh Herbs (e.g., basil or thyme) for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Wash and chop the fresh tomatoes and fennel bulbs into manageable chunks.
- Place all the chopped vegetables on a baking sheet, drizzle with olive oil, and season with salt and pepper.
- Roast the vegetables in the oven for about 30 minutes, until caramelized.
Cooking
- In a pot, add olive oil over medium heat and sauté the chopped onions and garlic until translucent, about 5 minutes.
- Add the roasted tomatoes and fennel to the pot and pour in the vegetable broth. Mix well.
- Allow the mixture to simmer for 10-15 minutes to meld the flavors.
- Blend the soup to your desired consistency using an immersion blender or regular blender.
- If desired, stir in cream for a richer flavor, heat through, and adjust seasoning before serving.
Serving
- Serve the soup warm in bowls, garnished with fresh herbs and a drizzle of olive oil.
- Pair with warm, crusty bread or grilled cheese for a satisfying meal.
Notes
For a thicker soup, add a potato while blending. Store leftovers in airtight containers for up to three days in the fridge, or freeze for up to three months.