ROASTED TOMATO AND FENNEL SOUP
Roasted tomato and fennel soup is a very hands-off as most of the magic happens in the oven. It's naturally vegan and gluten-free although benefits from a mountain of homemade croutons.
Provided by Ania
Categories salads and soups small plates
Yield serves 4
Number Of Ingredients 19
Steps:
- Heat up the oven to 200° C / 390° F and grab a large baking dish or tray. Use a larger tray (ignore the first photo - I used it as it looked nice) and ensure there is a bit of space around each piece of fennel to get more caramelisation.
- 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. Scatter with thyme leaves, sprinkle with salt, pepper, smoked paprika, cumin and chilli if using.
- Roast for about 25-30 minutes (flipping onto the other side half way through) until fennel is soft and caramelised on both sides.
- While the veggies are roasting, place squashed canned tomatoes and 1 cup of stock in a large pot. Allow it to come to boil and simmer, covered until tomatoes fall apart.
- Transfer all the roasted veggies (deglaze the pan with hot water and add that too) to a blender with some stock, simmered tinned tomatoes and a jarred pepper (if using). Blend until smooth.
- Transfer to back to the pot you used to cook canned tomatoes, warm up and season to taste, with more salt, pepper, balsamic or sweetener if needed. Dilute with a bit more stock if needed.
- Serve with swirl of cashew cream on top and homemade croutons or spiced chickpeas for more substance .
- Cut the bread into an even dice. I went for small 0.5 cm / 0.2" cubes.
- If your bread is fresh, like mine was, toast it on a dry stainless steel pan first until dry and barely toasted. Otherwise the croutons will be greasy.
- Once the cubes of bread are dry, remove them from the pan and wipe the pan with a clean kitchen towel.
- Return the pan to the stove and heat up the oil slowly. Once the oil gets hot, throw the bread cubes in and immediately coat them in the hot oil.
- Allow the bread to toast slowly in the pan, tossing it around from time to time. Season with a good pinch of salt and set aside for the soup.
Nutrition Facts : Calories 223.08 calories, Carbohydrate 25.72 grams, Cholesterol 0 milligrams, Fat 11.79 grams, Fiber 5.42 grams, Protein 4.61 grams, SaturatedFat 1.72 grams, Sodium 1174.96 milligrams, Sugar 12.76 grams, TransFat 0.01 grams, UnsaturatedFat 10.07 grams
TOMATO FENNEL SOUP
This is an excellent, quick-cooking, tomato soup perfect for the early days of fall!
Provided by Trisha Benson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Heat olive oil in a large saucepan over medium-high heat. Cook and stir fennel, onion, celery, and garlic in the hot oil until tender, about 10 minutes.
- Pour tomatoes and chicken broth over vegetable mixture and simmer for 4 minutes. Remove saucepan from heat and add basil and parsley. Cool soup slightly.
- Pour soup into a blender no more than half-full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
Nutrition Facts : Calories 114.8 calories, Carbohydrate 10.1 g, Cholesterol 1 mg, Fat 7 g, Fiber 3.3 g, Protein 2.8 g, SaturatedFat 1.1 g, Sodium 275.5 mg, Sugar 3.8 g
ROASTED TOMATO AND FENNEL SOUP
So delicious made from freshly harvested, vine ripened tomatoes; the taste cannot be matched. Bery much worth the time and effort! From Canadian Living magazine.
Provided by Derf2440
Categories Lunch/Snacks
Time 3h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Core tomatoes and cut in half lengthwise; arrange, cut side up, on foil lined rimmed baking sheet.
- In a small bowl, mix 2 tablespoons of the oil, garlic and half each of the salt and pepper; brush over tomatoes.
- Bake in 350°F oven until softened and shriveled and bottoms are browned, about 2 hours.
- Meanwhile, trim fronds from fennel bulb and reserve; cut off stalks and discard.
- Cut fennel in half lengthwise.
- Trim out and discard core; cut fennel into 1/2 inch cubes.
- In large saucepan, heat 1 tablespoon of the remaining oil over medium heat; cook fennel, stirring occasionally, until golden, about 8 minutes.
- Add 1 1/2 cups water; reduce heat, cover and simmer until very tender, about 20 minutes.
- Pour into bowl.
- Add 1 tablespoon of the remaining oil into pan; cook onion over medium heat, stirring occasionally, until softened, about 5 minutes.
- Add tomatoes and stock; bring to boil.
- Reduce heat and simmer for 15 minutes.
- Transfer tomato mixture to blender or food processor; puree until smooth.
- Return to pan.
- Stir in cooked fennel, basil and remaining salt and pepper.
- (Make ahead: let cool and refrigerate in airtight container for up to 2 days.) Heat until steaming, about 5 minutes.
- In bowl, whisk vinegar with remaining oil.
- Ladle soup into bowls; garnish with drizzle of vinegar mixture.
- Arrange reserved fronds over top.
TOMATO AND FENNEL SOUP
Provided by Food Network
Number Of Ingredients 13
Steps:
- In a large pot, heat the oil over medium heat. Add the fennel and cook, stirring, until it starts to soften, about 5 minutes. Add the celery, onion, and garlic. Cook, stirring, 5 minutes longer to allow the flavors to blend together. Carefully add the Pernod. (Caution! It could flame up.) Add the dill, celery seeds, and pepper. Add the vegetable stock and tomatoes, and bring the mixture to a boil. Reduce the heat to a simmer and let simmer for 40 minutes.
- Remove the pot from the heat. Process the soup, in batches, in a blender or food processor fitted with the metal chopping blade until smooth. Add the butter, if desired, and stir until melted. Taste and check the seasoning, adding salt if needed.
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- Prepare your vegetables. Wash and halve your tomatoes. If using large fennel bulb, wash and halve it first and then cut each half into 4 slices. If you’re using smaller fennels simply cut them into quarters. Peel red onion and cut it into rough chunks. Peel garlic cloves.
- Arrange all the vegetables in a large roasting tin, sprinkle them with dried thyme, salt, pepper and drizzle over some olive oil. Roast in a preheated oven for approx. 25-30 minutes until veggies start to shrivel up and char slightly at the edges
- Put roasted vegetables into a saucepan large enough to fit all the veggies with some room to spare for your stock. Puree the vegetables using hand blender and adding vegetable stock to loosen the mixture up until your soup is smooth and you’ve used up all the stock.
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