Roasted Tomato and Fennel Soup Recipe
Description:
Indulge in the tantalizing flavors of the Roasted Tomato and Fennel Soup, a culinary delight crafted from freshly harvested, vine-ripened tomatoes, promising a taste that cannot be matched. This recipe, courtesy of Canadian Living magazine, is an epitome of flavor and comfort, well worth the time and effort invested in its creation. Perfect for a comforting lunch or a satisfying snack, this soup will surely leave you craving for more!
- Cook Time: 2 hours and 45 minutes
- Prep Time: 20 minutes
- Total Time: 3 hours and 5 minutes
- Servings: 8
- Calories: 128.4 per serving
- Fat Content: 9.4g
- Saturated Fat Content: 1.3g
- Cholesterol Content: 0mg
- Sodium Content: 170.3mg
- Carbohydrate Content: 10.8g
- Fiber Content: 3.1g
- Sugar Content: 5.3g
- Protein Content: 2g
- Keywords: Vegetable, Canadian, Vegan, Weeknight, Oven, Stove Top, < 4 Hours
Ingredients:
- 20 plum tomatoes
- 1/3 cup extra virgin olive oil
- 4 garlic cloves
- 1/2 teaspoon salt, divided
- 1/2 teaspoon pepper, divided
- 1 fennel bulb
- 1 onion
- 1 cup fresh basil
- 1/4 cup vinegar
Instructions:
| Step | Description |
|---|---|
| 1 | Core tomatoes and cut in half lengthwise; arrange, cut side up, on foil-lined rimmed baking sheet. |
| 2 | In a small bowl, mix 2 tablespoons of the oil, garlic, and half each of the salt and pepper; brush over tomatoes. |
| 3 | Bake in a 350°F oven until softened and shriveled and bottoms are browned, about 2 hours. |
| 4 | Meanwhile, trim fronds from fennel bulb and reserve; cut off stalks and discard. |
| 5 | Cut fennel in half lengthwise. Trim out and discard the core; cut fennel into 1/2 inch cubes. |
| 6 | In a large saucepan, heat 1 tablespoon of the remaining oil over medium heat; cook fennel, stirring occasionally, until golden, about 8 minutes. |
| 7 | Add 1 1/2 cups water; reduce heat, cover, and simmer until very tender, about 20 minutes. |
| 8 | Pour into a bowl. |
| 9 | Add 1 tablespoon of the remaining oil into the pan; cook onion over medium heat, stirring occasionally, until softened, about 5 minutes. |
| 10 | Add tomatoes and stock; bring to boil. |
| 11 | Reduce heat and simmer for 15 minutes. |
| 12 | Transfer tomato mixture to a blender or food processor; puree until smooth. |
| 13 | Return to the pan. |
| 14 | Stir in cooked fennel, basil, and remaining salt and pepper. |
| 15 | (Make ahead: let cool and refrigerate in an airtight container for up to 2 days.) Heat until steaming, about 5 minutes. |
| 16 | In a bowl, whisk vinegar with remaining oil. |
| 17 | Ladle soup into bowls; garnish with a drizzle of vinegar mixture. |
| 18 | Arrange reserved fronds over the top. |
Indulge in the exquisite flavors of this Roasted Tomato and Fennel Soup, where the sweetness of ripe tomatoes harmonizes with the aromatic essence of fennel, creating a symphony of taste that will delight your palate. Whether served as a comforting meal or a light snack, this soup is sure to impress with its vibrant colors and rich flavors. Enjoy the warmth and goodness of homemade soup, crafted with love and attention to detail. Bon appétit! 🍅🌿
