Roasted Fennel and Tomato Soup Recipe
A vegetarian European recipe with fennel bulb, tomato, extra virgin olive oil. Ready in 1h, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
12 steps- 1
To begin making the Roasted Fennel and Tomato Soup Recipe, wash the fennel bulbs and tomatoes and pat them dry with a kitchen towel
fennel bulb(4)tomato(4) - 2
Preheat the oven to 200 C and grease a baking tray with olive oil
extra virgin olive oil(2 tablespoon) - 3
Cut the fennel bulbs into slices and tomatoes into halves
fennel bulb(4)tomato(4) - 4
Arrange the fennel, tomatoes and garlic on a baking sheet
fennel bulb(4)tomato(4)cloves garlic - chopped(4) - 5
Drizzle 1 tablespoon olive oil over the fennel, tomatoes and garlic and sprinkle some salt
fennel bulb(4)tomato(4)extra virgin olive oil(2 tablespoon)cloves garlic - chopped(4)salt - to taste - 6
Roast the fennel and tomatoes in the preheated oven for 20-30 minutes until you notice slight charred marks on the fennel and tomatoes
fennel bulb(4)tomato(4) - 7
Once roasted, remove them from the oven and allow it to cool a little before you can blend
- 8
If your blender can take hot ingredients, then you can go ahead and add the roasted fennel and tomatoes into the blender
fennel bulb(4)tomato(4) - 9
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
fennel bulb(4)tomato(4)butter(1 tablespoon)vegetable stock(2 cups)salt - to tastewhole black peppercorns - freshly ground(1/2 teaspoon)rosemary(1/2 teaspoon)dried basil leaves(1/2 teaspoon) - 10
Stir in the fresh cream and simmer for another minute
fresh cream(2 tablespoon) - 11
Check the salt and seasonings and adjust to suit your taste
salt - to taste - 12
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
fennel bulb(4)tomato(4)whole black peppercorns - freshly ground(1/2 teaspoon)fresh cream(2 tablespoon)
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Roasted Fennel and Tomato Soup Recipe
A vegetarian European recipe with fennel bulb, tomato, extra virgin olive oil. Ready in 1h, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
12 steps- 1
To begin making the Roasted Fennel and Tomato Soup Recipe, wash the fennel bulbs and tomatoes and pat them dry with a kitchen towel
fennel bulb(4)tomato(4) - 2
Preheat the oven to 200 C and grease a baking tray with olive oil
extra virgin olive oil(2 tablespoon) - 3
Cut the fennel bulbs into slices and tomatoes into halves
fennel bulb(4)tomato(4) - 4
Arrange the fennel, tomatoes and garlic on a baking sheet
fennel bulb(4)tomato(4)cloves garlic - chopped(4) - 5
Drizzle 1 tablespoon olive oil over the fennel, tomatoes and garlic and sprinkle some salt
fennel bulb(4)tomato(4)extra virgin olive oil(2 tablespoon)cloves garlic - chopped(4)salt - to taste - 6
Roast the fennel and tomatoes in the preheated oven for 20-30 minutes until you notice slight charred marks on the fennel and tomatoes
fennel bulb(4)tomato(4) - 7
Once roasted, remove them from the oven and allow it to cool a little before you can blend
- 8
If your blender can take hot ingredients, then you can go ahead and add the roasted fennel and tomatoes into the blender
fennel bulb(4)tomato(4) - 9
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
fennel bulb(4)tomato(4)butter(1 tablespoon)vegetable stock(2 cups)salt - to tastewhole black peppercorns - freshly ground(1/2 teaspoon)rosemary(1/2 teaspoon)dried basil leaves(1/2 teaspoon) - 10
Stir in the fresh cream and simmer for another minute
fresh cream(2 tablespoon) - 11
Check the salt and seasonings and adjust to suit your taste
salt - to taste - 12
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
fennel bulb(4)tomato(4)whole black peppercorns - freshly ground(1/2 teaspoon)fresh cream(2 tablespoon)
Rate this recipe
