Hello everybody, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, roasted tomato and fennel soup. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Roasted tomato and fennel soup is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Roasted tomato and fennel soup is something that I’ve loved my entire life. They’re fine and they look wonderful.
Make this delicious healthy tomato soup recipe, roasted in the oven with garlic and olive oil for a dose of lycopene and sophisticated flavor. 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. Coat (or brush if wanting to use less oil) fennel, onion, cherry tomatoes and garlic cloves in olive oil and drizzle the onions in balsamic vinegar.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook roasted tomato and fennel soup using 8 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Roasted tomato and fennel soup:
- Make ready 2 kg ripe tomatoes
- Take 1 fennel bulb
- Take 1 small carrot, roughly chopped
- Get 6 garlic cloves
- Prepare 60 ml olive oil (plus extra to serve, if you want)
- Prepare 1 tbsp balsamic vinegar
- Take Handful basil leaves
- Prepare Salt and black pepper
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. Serve this tomato and fennel soup it with a loaf of molten cheesy garlic bread. Season generously with salt and pepper.
Instructions 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.
Tip onto the baking tray and turn the tomatoes cut side down. This soup was created because we were leaving Umbria for three months once again, and I needed to close down my freezer. I am always busy during the last few weeks before I had a bag full of roasted tomatoes in my freezer, and I decided to add onions, garlic, and fennel to make a full-flavored soup. The childhood pleasure of tomato soup with a side of grilled cheese had been enshrined in my mind since I'd last had it, decades ago A tart, bright tomato soup and a crispy sandwich with an oozing interior: no wonder they are an iconic match This recipe, spiked with fennel and Pernod, is livelier and. Tomato and fennel soup is quick and easy to prepare and the perfect meal for cool fall days.
So that is going to wrap it up for this special food roasted tomato and fennel soup recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
