Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, roasted tomato and fennel soup. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Roasted tomato and fennel soup is one of the most popular of current trending foods on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Roasted tomato and fennel soup is something that I’ve loved my whole life.
Make this delicious healthy tomato soup recipe, roasted in the oven with garlic and olive oil for a dose of lycopene and sophisticated flavor. Toss with olive oil and arrange on a baking sheet. Bake the tomato mixture and onion/fennel.
To get started with this recipe, we must first prepare a few ingredients. You can cook roasted tomato and fennel soup using 8 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Roasted tomato and fennel soup:
- Prepare 2 kg ripe tomatoes
- Make ready 1 fennel bulb
- Take 1 small carrot, roughly chopped
- Get 6 garlic cloves
- Prepare 60 ml olive oil (plus extra to serve, if you want)
- Prepare 1 tbsp balsamic vinegar
- Make ready Handful basil leaves
- Make ready Salt and black pepper
Arrange fennel and onion in a single layer on a jelly-roll pan coated with cooking spray; toss to coat. This is a soup for a chilly fall evening, when last-of-the-season tomatoes and fennel are still at the market, but Toss the tomatoes and sliced fennel separately with a little salt and olive oil to coat. Tomato Basil Soup with Sundried Tomatoes. This elegant but simple soup is a perfect first course at a dinner party or just a great, tasty, healthy weekday lunch addition.
Steps to make Roasted tomato and fennel soup:
- Heat oven to 200C. Cut tomatoes in half, place cut side up on a roasting tray. Slice fennel into quarters, and add to tray with the carrots and garlic cloves. Drizzle the olive oil, balsamic vinegar, salt, pepper, and give it all a really good mix.
- Cover the tray loosely with foil. Bake for 1 and half hours or until well cooked. Remove the foil, and roast, uncovered, for another 15-20 minutes to slightly caramelise the juices.
- Add half the basil and blitz until smooth and velvety. I decided to save on washing up, (and didn't want to waste any of the yummy caramelised bits at the bottom of the baking tray!) and blended the ingredients in the baking tray
- Taste and adjust the seasoning if necessary. Serve the soup, with a drizzle of olive oil, if you like, basil and black pepper, and a wedge of sourdough.
The amazing flavour comes from oven roasted tomato and fennel with a little earthy thyme and fragrant smoked paprika and a touch of spice. Core tomatoes and cut in half lengthwise; arrange, cut side up, on foil lined rimmed baking sheet. Tomato and fennel soup is quick and easy to prepare and the perfect meal for cool fall days. I had never cooked with fennel before and I really liked this. I used fire roasted tomatoes and dried herbs.
So that is going to wrap this up with this exceptional food roasted tomato and fennel soup recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
