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 PRAWN BISQUE
A rich and thick tomato bisque layered with fennel and prawns (shrimp work too!). Recipe is paleo, dairy free, and gluten free (vegan optional if you leave out the prawns).
Provided by Chef Sara Furcini
Categories Main Course Soup
Time 28m
Number Of Ingredients 10
Steps:
- Warm olive oil in a medium pot over medium heat. Add the onion, salt, and pepper. Stir to sweat the onion for 3 minutes then lower the heat to low.
- Add the fennel and garlic. Continue cooking for 5 minutes. Stir in the paprika and cook for another 1 minute.
- Add the entire can of tomatoes and coconut milk and raise the heat to medium-high. Simmer for 5 minutes. Turn off the heat and blend with an immersion blender until it's as smooth as you want it.
- While the bisque is very hot, add the prawns and stir. They only need a couple minutes to cook through. Ladle into bowls and garnish with fennel fronds.
Nutrition Facts : Calories 291 kcal, Carbohydrate 14 g, Protein 11 g, Fat 23 g, SaturatedFat 15 g, Cholesterol 95 mg, Sodium 1289 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
TOMATO FENNEL BISQUE
A very flavorful soup good as a first course for a special dinner. Guests will rave about it. Bonus, very low fat. If you chose to use vegetable broth this can be vegetarian.
Provided by annconnolly
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine tomatoes, broth, fennel, onion, garlic, savory and pepper in a large saucepan.
- Bring to a boil and reduce heat.
- Simmer, covered 10-15 minutes until vegetables are tender.
- Put 1/2 the mixture in a processor and blend until smooth.
- Strain to remove tomato seeds and skins.
- Return to saucepan repeat with remaining mixture.
- Heat through.
- Garnish with parsley or chives.
Nutrition Facts : Calories 57.9, Fat 0.4, SaturatedFat 0.1, Sodium 40.5, Carbohydrate 13.3, Fiber 4, Sugar 4.6, Protein 2.2
ONION AND FENNEL BISQUE
Yield Makes 12 servings
Number Of Ingredients 14
Steps:
- Wash leeks well in a bowl of cold water, then lift out and drain well.
- Cook onions, leeks, fennel, and garlic in butter in a 5- to 6-quart heavy pot over moderate heat, covered, stirring occasionally, until softened, about 15 minutes. Add wine and boil, uncovered, until evaporated, about 1 minute. Add stock, water, salt, pepper, and nutmeg and simmer, uncovered, until vegetables are tender, about 10 minutes. Stir in cream and simmer, stirring occasionally, until slightly thickened and liquid is reduced to about 6 cups, about 15 minutes.
- Purée soup in batches in a blender until smooth (use caution when blending hot liquids), then transfer to a soup tureen and stir in Pernod.
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
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