Roasted Tomato and Fennel Soup |
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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 8 |
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So delicious made from freshly harvested, vine ripened tomatoes; the taste cannot be matched. Bery much worth the time and effort! From Canadian Living magazine. Ingredients:
20 plum tomatoes, fresh vine ripened, newly harvested (about 4 lbs) |
1/3 cup extra virgin olive oil |
4 garlic cloves, smashed |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 fennel bulb |
1 onion, chopped |
4 cups vegetable stock or 4 cups chicken stock |
1/4 cup chopped fresh basil |
2 tablespoons balsamic vinegar |
Directions:
1. Core tomatoes and cut in half lengthwise; arrange, cut side up, on foil lined rimmed baking sheet.
2. In a small bowl, mix 2 tablespoons of the oil, garlic and half each of the salt and pepper; brush over tomatoes.
3. Bake in 350°F oven until softened and shriveled and bottoms are browned, about 2 hours.
4. Meanwhile, trim fronds from fennel bulb and reserve; cut off stalks and discard.
5. Cut fennel in half lengthwise.
6. Trim out and discard core; cut fennel into 1/2 inch cubes.
7. In large saucepan, heat 1 tablespoon of the remaining oil over medium heat; cook fennel, stirring occasionally, until golden, about 8 minutes.
8. Add 1 1/2 cups water; reduce heat, cover and simmer until very tender, about 20 minutes.
9. Pour into bowl.
10. Add 1 tablespoon of the remaining oil into pan; cook onion over medium heat, stirring occasionally, until softened, about 5 minutes.
11. Add tomatoes and stock; bring to boil.
12. Reduce heat and simmer for 15 minutes.
13. Transfer tomato mixture to blender or food processor; puree until smooth.
14. Return to pan.
15. Stir in cooked fennel, basil and remaining salt and pepper.
16. (Make ahead: let cool and refrigerate in airtight container for up to 2 days.) Heat until steaming, about 5 minutes.
17. In bowl, whisk vinegar with remaining oil.
18. Ladle soup into bowls; garnish with drizzle of vinegar mixture.
19. Arrange reserved fronds over top.
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