Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, roasted tomato and fennel soup. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Roasted tomato and fennel soup is one of the most popular of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. Roasted tomato and fennel soup is something which I’ve loved my entire life. They’re nice and they look fantastic.
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. PS: If you make my roasted tomato and fennel soup, don't forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag.
To begin with this particular recipe, we must prepare a few ingredients. You can cook roasted tomato and fennel soup using 8 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Roasted tomato and fennel soup:
- Make ready 2 kg ripe tomatoes
- Take 1 fennel bulb
- Get 1 small carrot, roughly chopped
- Prepare 6 garlic cloves
- Prepare 60 ml olive oil (plus extra to serve, if you want)
- Prepare 1 tbsp balsamic vinegar
- Take Handful basil leaves
- Make ready 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 & Potato Soup features wonderful roasted fennel and potatoes pureed into a delicious creamy soup! I have made this vegan Fennel - The fennel adds a touch of sweetness with notes of anise/licorice and works well with the potatoes. If you've never cut fennel, here's a guide.
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.
I have made this vegan Fennel - The fennel adds a touch of sweetness with notes of anise/licorice and works well with the potatoes. If you've never cut fennel, here's a guide. 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 am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
