Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, roasted tomato and fennel soup. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Roasted tomato and fennel soup is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. Roasted tomato and fennel soup is something that I have loved my whole life. They are fine and they look wonderful.
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.
To begin with this particular recipe, we must 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.
The ingredients needed to make Roasted tomato and fennel soup:
- Make ready ripe tomatoes
- Take fennel bulb
- Prepare small carrot, roughly chopped
- Prepare garlic cloves
- Take olive oil (plus extra to serve, if you want)
- Prepare balsamic vinegar
- Get basil leaves
- Get 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.
Homemade roasted tomato basil soup with garlic, olive oil and caramelized onions. Delicious, flavorful and the best way to use up garden tomatoes! You'll never want to go back to the canned stuff after you try this. Roasted Fennel & Potato Soup features wonderful roasted fennel and potatoes pureed into a delicious creamy soup! I have made this vegan roasted Fennel and potatoes can be found year round, so you can enjoy this soup anytime.
So that is going to wrap this up with this exceptional food roasted tomato and fennel soup recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
