SoupsVeganVegetarian

Roasted Tomato and Fennel Soup (4)

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.


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