Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, roasted tomato and fennel soup. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
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.
Roasted tomato and fennel soup is one of the most well liked of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Roasted tomato and fennel soup is something which I’ve loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can have 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:
- Get 2 kg ripe tomatoes
- Prepare 1 fennel bulb
- Make ready 1 small carrot, roughly chopped
- Take 6 garlic cloves
- Make ready 60 ml olive oil (plus extra to serve, if you want)
- Prepare 1 tbsp balsamic vinegar
- Make ready Handful basil leaves
- Get Salt and black pepper
This elegant but simple soup is a perfect first course at a dinner party or just a great, tasty, healthy weekday lunch addition. The amazing flavour comes from oven roasted tomato and fennel with a little earthy thyme and fragrant smoked paprika and a touch of spice. Tomato Basil Soup with Sundried Tomatoes. Roasted tomato and fennel soup is a healthy recipe which can be served for lunch or dinner.
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 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. 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. Roasted Fennel, Tomato, and Chickpea Soup. Arrange fennel and onion in a single layer on a jelly-roll pan coated with cooking spray; toss to coat. Transfer tomato mixture to blender or food processor; puree until smooth.
So that is going to wrap it up for this special food roasted tomato and fennel soup recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
