Hey everyone, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, roasted tomato and fennel soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look 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. PS: If you make my roasted tomato and fennel soup, don't forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. Coat (or brush if wanting to use less oil) fennel, onion, cherry tomatoes and garlic cloves in olive oil and drizzle the onions in balsamic vinegar.
Roasted tomato and fennel soup is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Roasted tomato and fennel soup is something that I have loved my entire life.
To get started with this recipe, we have to prepare a few components. You can cook roasted tomato and fennel soup using 8 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Roasted tomato and fennel soup:
- Get 2 kg ripe tomatoes
- Prepare 1 fennel bulb
- Get 1 small carrot, roughly chopped
- Prepare 6 garlic cloves
- Prepare 60 ml olive oil (plus extra to serve, if you want)
- Get 1 tbsp balsamic vinegar
- Prepare Handful basil leaves
- Take Salt and black pepper
Drizzle the vegetables with extra virgin olive oil, season with salt and pepper and place in the oven to roast. Roasted Fennel, Tomato, and Chickpea Soup. This soup was created because we were leaving Umbria for three months once again, and I needed to close down my freezer. I am always busy during the last few weeks before I had a bag full of roasted tomatoes in my freezer, and I decided to add onions, garlic, and fennel to make a full-flavored soup.
Steps 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.
This soup is topped with a sunflower seed and fennel gremolata. Gremolata is a classic Italian condiment made of herbs and lemon. It's the final flourish that adds another layer of flavour and texture to the soup; it takes just a couple of minutes to prepare and makes this soup a wonderful first course. 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. Tomato and fennel soup is quick and easy to prepare and the perfect meal for cool fall days.
So that is going to wrap this up with this special food roasted tomato and fennel soup recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
