Tomato Fennel Soup
Roast everything on a pan in the oven and then blend! Amazing flavor and easy to make!
Ingredients
- 8 medium Tomatoes Roma or Kumato (600g)
- 2 cups Cherry Tomatoes any variety
- 1 large White Onion
- 1 bulb Fennel
- 2 heads Garlic
- 2 tablespoon Olive Oil
- 2 teaspoon Salt
- 2 cups Vegetable Broth any other broth also works
- 1 handful Fresh Dill
Instructions
- Preheat your oven to 425F and line a baking sheet or roasting pan with parchment paper.
- Cut the medium-sized tomatoes in half and place them cut-side up on the prepared pan. Place the cherry tomatoes on the tray, leaving them whole.
- Peel the onion and cut it into large sections. Place the sections on the tray with the tomatoes.
- Cut the top off of the garlic bulbs, just enough to expose the cloves. Place them cut side up on the prepared pan.
- Prepare the fennel bulb and cut it into sections and place on the prepared pan. See notes for more instructions on how to prepare the fennel.
- Drizzle the olive oil on top of everything in the prepared pan. Sprinkle with a little salt and place in the preheated oven for 40 minutes.
- Take the pan out of the oven and let everything cool for 10-15 minutes. Take the garlic bulbs off of the tray. Place the remaining of the ingredients in your high powered blender. If using an immersion blender, place the ingredients in a soup pot. Squeeze the cloves out of the bulbs and add them to the rest of the ingredients.
- To the tomato mixture, add the broth, fresh dill and 2 teaspoon of salt. Blend until smooth. If using a high-powered blender, you may want to transfer some to a pot for reheating before serving.
- Serve with a dollop of soup cream and some of the dill-looking fronds from the fennel. Enjoy!
Video
Notes
Pick out a fennel bulb which is nice and white, and mostly undamaged. Having to remove the outer layer of the white bulb can result is losing a lot of the produce.
- Cut off the fronds (dill-looking leaves) and the green stalks from the white bulb.
- Cut off the bottom tip of the root form the bulb and then cut the bulb in quarters.
- Make a diagonal cut on the bottom of each quarter, in order to remove the denser core.
- Separate the layers of the bulb making sure they are free of dirt. WhRince and dry them if necessary. Place the prepared sections on the tray.
Nutrition
Calories: 180kcalCarbohydrates: 26gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1688mgPotassium: 1101mgFiber: 6gSugar: 13gVitamin A: 2763IUVitamin C: 65mgCalcium: 97mgIron: 2mg
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