Roasted tomato and fennel soup
Roasted tomato and fennel soup

Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, roasted tomato and fennel soup. It is one of my favorites. This time, I’m gonna make it a little bit tasty. 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. 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.

Roasted tomato and fennel soup is one of the most well liked of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Roasted tomato and fennel soup is something which I’ve loved my entire life.

To begin with this 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 can achieve that.

The ingredients needed to make Roasted tomato and fennel soup:
  1. Prepare 2 kg ripe tomatoes
  2. Make ready 1 fennel bulb
  3. Get 1 small carrot, roughly chopped
  4. Get 6 garlic cloves
  5. Take 60 ml olive oil (plus extra to serve, if you want)
  6. Take 1 tbsp balsamic vinegar
  7. Make ready Handful basil leaves
  8. Take 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. Roasted tomato and fennel soup is a healthy recipe which can be served for lunch or dinner. 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.

Instructions to make Roasted tomato and fennel soup:
  1. 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.
  2. 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.
  3. 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
  4. 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.

Roasted tomato and fennel soup is a healthy recipe which can be served for lunch or dinner. 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 roasted Fennel and potatoes can be found year round, so you can enjoy this soup anytime. It would be especially delicious for the autumn and winter.

So that’s going to wrap this up for this exceptional food roasted tomato and fennel soup recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!