Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, roasted tomato and fennel soup. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Roasted tomato and fennel soup is one of the most popular of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Roasted tomato and fennel soup is something that I’ve loved my entire 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 begin with this particular recipe, we have to first prepare a few ingredients. You can have roasted tomato and fennel soup using 8 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Roasted tomato and fennel soup:
- Make ready 2 kg ripe tomatoes
- Take 1 fennel bulb
- Make ready 1 small carrot, roughly chopped
- Make ready 6 garlic cloves
- Prepare 60 ml olive oil (plus extra to serve, if you want)
- Prepare 1 tbsp balsamic vinegar
- Prepare Handful basil leaves
- Prepare Salt and black pepper
In this recipe the fresh fennel bulbs and tomatoes are roasted for a few minutes in an oven, till they get slightly charred from the top which gives this soup a very distinct flavor. Roasted Fennel, Tomato, and Chickpea Soup. Transfer tomato mixture to blender or food processor; puree until smooth. Stir in cooked fennel, basil and remaining salt and pepper.
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.
In bowl, whisk vinegar with remaining oil. Ladle soup into bowls; garnish with drizzle of vinegar mixture. This is one of my favorite soups and is absolutely delicious with quinoa. Click here for Quinoa: What it is and How to Cook it. Drizzle the vegetables with extra virgin olive oil, season with salt and pepper and place in the oven to roast.
So that is going to wrap this up for this exceptional food roasted tomato and fennel soup recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this webpage in your browser, and share it to your loved ones, friends and colleague. Thank you for reading, I hope My webpage becomes “the place to be” when it comes to roasted tomato and fennel soup cooking. Go on get cooking!
