This is a lovely, light soup – perfect for Spring – and I think you could even serve it as a cold summer soup if you wanted. It has a deep tomato taste due to the fact that I used a tomato herb stock (Kallo brand – widely available in the UK and through Amazon in the US – see link under ‘Shop’ at the top of my website). I roasted the baby tomatoes first and pureed them before adding them to the onion fennel mix along with the stock.
Pre-heat oven to 350 degrees F
2 tbsp. olive oil
12 oz. baby tomatoes
1 medium onion – diced
1 large head of fennel – diced
2 cubes Kallo Organic Tomato Herb stock cubes dissolved in 4 cups of boiling water
Place tomatoes in a baking dish, season with salt and freshly ground black pepper and toss with 1 tbsp. of oil. Cook in oven for an hour, then remove and puree in a food processor.
Heat the remaining tbsp. of oil, seasoned with salt and freshly ground black pepper, in a cast iron casserole dish and, when sizzling, add the onions and let soften and brown slightly. Then add the fennel and cook for a further few minutes.
Pour the tomato puree onto the onion/fennel mixture then add the stock and bring to a boil before turning heat down and simmering for 45 minutes.
Puree in batches in a food processor.