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We hope you got benefit from reading it, now let’s go back to roasted tomato and fennel soup recipe. You can have roasted tomato and fennel soup using 8 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Roasted tomato and fennel soup:
- Take 2 kg ripe tomatoes
- Provide 1 fennel bulb
- Get 1 small carrot, roughly chopped
- Get 6 garlic cloves
- Use 60 ml olive oil (plus extra to serve, if you want)
- Get 1 tbsp balsamic vinegar
- Prepare Handful basil leaves
- You need Salt and black pepper
Instructions to make Roasted tomato and fennel soup:
- 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.
- 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.
- 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
- 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.
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