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 WITH BRIE TOASTS
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 more sophisticated than your usual tomato soup. It has a more complex flavor, too, with the fennel bulb adding a pronounced sweetness, along with a very gentle licorice flavor brought out by the Pernod. Serve with slim croutons seasoned with fennel seeds and topped with Brie. (Here's a helpful tutorial on how to cut up fennel.)
Provided by Melissa Clark
Categories dinner, soups and stews, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Melt 6 tablespoons butter in a large pot over medium heat. Add fennel, onion and 1/2 teaspoon salt. Toss to combine. Reduce heat to medium-low. Partly cover and cook, stirring occasionally, until vegetables are very tender, about 20 minutes. Stir in garlic and chile powder; cook 1 minute. Stir in Pernod and cook until almost completely evaporated, about 3 minutes.
- Pour in tomatoes, 1 1/2 cups water and the stock. Bring to a simmer and cook gently, uncovered, for 30 minutes. Season with 1 1/2 teaspoons salt and the black pepper. Purée soup in batches using a blender or immersion blender until smooth.
- Transfer soup back to pot over medium heat; simmer until slightly thickened, 5 to 10 minutes more. Scrape down sides and bottom of pot occasionally. Remove from heat and cover to keep warm.
- Heat oven to 350 degrees. Spread bread slices on a large baking sheet. Bake until light golden, about 10 minutes.
- Toast fennel seeds in a small skillet over medium heat until fragrant and lightly colored, 2 to 3 minutes. Melt in remaining 1 tablespoon butter.
- Adjust oven temperature to broil and position rack 6 inches from heat. Brush toasts with fennel-seed butter and top with Brie. Return to oven and broil until bubbly and golden, 1 to 3 minutes (check every minute or so to see that they are not burning). Ladle soup into bowls and top with a cheese crouton. Garnish with fennel fronds.
Nutrition Facts : @context http, Calories 309, UnsaturatedFat 6 grams, Carbohydrate 26 grams, Fat 19 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 11 grams, Sodium 898 milligrams, Sugar 12 grams, TransFat 1 gram
TOMATO-FENNEL SOUP
The sweet, subtle flavor of fennel brings a new sophistication to homemade tomato soup.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- In 4-quart saucepan, heat oil over medium heat. Cook fennel, onion and garlic in oil about 5 minutes, stirring occasionally, until crisp-tender. Stir in tomatoes, broth, salt and pepper, breaking up tomatoes with spoon. Heat to boiling.
- Reduce heat. Cover; simmer 20 to 25 minutes or until vegetables are soft.
- Carefully pour half of the mixture into blender. Cover; blend on high speed about 30 seconds or until smooth. Return to saucepan. Repeat with remaining mixture. Keep warm over low heat until serving.
Nutrition Facts : Calories 80, Carbohydrate 12 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 5 g, TransFat 0 g
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.
TOMATO-FENNEL SOUP WITH GREMOLATA
Steps:
- For soup:
- Heat oil in heavy large Dutch oven over medium heat. Add chopped fennel bulb; sauté until tender but not brown, about 6 minutes. Add drained tomatoes; sauté 5 minutes. Add reserved tomato juices, stock and lemon juice. Cover; simmer 15 minutes. Puree soup in blender in batches until smooth. Return to pan. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
- For Gremolata:
- Mix all ingredients in small bowl.
- Bring soup to simmer. Ladle into bowls. Stir spoonful of gremolata into each bowl and serve.
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