Roasted tomato and fennel soup
Roasted tomato and fennel soup

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Hi, hope you are having an incredible day today. Today, we’re going to prepare a special dish, roasted tomato and fennel soup. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Make this delicious healthy tomato soup recipe, roasted in the oven with garlic and olive oil for a dose of lycopene and sophisticated flavor. Toss with olive oil and arrange on a baking sheet. Bake the tomato mixture and onion/fennel.

Roasted tomato and fennel soup is one of the most favored of current trending meals in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. Roasted tomato and fennel soup is something which I have loved my entire life.

To begin with this recipe, we have to prepare a few components. You can have roasted tomato and fennel soup using 8 ingredients and 5 steps. Here is how you can achieve that.

Components of Roasted tomato and fennel soup:
  1. Get 2 kg ripe tomatoes
  2. Get 1 fennel bulb
  3. Make ready 1 small carrot, roughly chopped
  4. Make ready 6 garlic cloves
  5. Prepare 60 ml olive oil (plus extra to serve, if you want)
  6. Get 1 tbsp balsamic vinegar
  7. Take Handful basil leaves
  8. Make ready Salt and black pepper

I have made this vegan roasted Fennel and potatoes can be found year round, so you can enjoy this soup anytime. It would be especially delicious for the autumn and winter. Tomato and fennel soup is quick and easy to prepare and the perfect meal for cool fall days. I had never cooked with fennel before and I really liked this.

How To Make Roasted tomato and fennel soup:
  1. Heat oven to 200C. Cut tomatoes in half, place cut side up on a roasting tray. Slice fennel into quarters, and add to tray with the carrots and garlic cloves. Drizzle the olive oil, balsamic vinegar, salt, pepper, and give it all a really good mix.
  2. Cover the tray loosely with foil. Bake for 1 and half hours or until well cooked. Remove the foil, and roast, uncovered, for another 15-20 minutes to slightly caramelise the juices.
  3. Add half the basil and blitz until smooth and velvety. I decided to save on washing up, (and didn't want to waste any of the yummy caramelised bits at the bottom of the baking tray!) and blended the ingredients in the baking tray
  4. Taste and adjust the seasoning if necessary. Serve the soup, with a drizzle of olive oil, if you like, basil and black pepper, and a wedge of sourdough.

I used fire roasted tomatoes and dried herbs. This is one of my favorite soups and is absolutely delicious with quinoa. Click here for Quinoa: What it is and How to Cook it. Drizzle the vegetables with extra virgin olive oil, season with salt and pepper and place in the oven to roast. 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.

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So that is going to wrap this up with this exceptional food roasted tomato and fennel soup recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!