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    You are in: Home / Recipes / Roasted Tomato and Fennel Soup Recipe
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    Roasted Tomato and Fennel Soup

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 5 mins

    20 mins

    2 hrs 45 mins

    Derf's Note:

    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.

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    Units: US | Metric


    1. 1
      Core tomatoes and cut in half lengthwise; arrange, cut side up, on foil lined rimmed baking sheet.
    2. 2
      In a small bowl, mix 2 tablespoons of the oil, garlic and half each of the salt and pepper; brush over tomatoes.
    3. 3
      Bake in 350°F oven until softened and shriveled and bottoms are browned, about 2 hours.
    4. 4
      Meanwhile, trim fronds from fennel bulb and reserve; cut off stalks and discard.
    5. 5
      Cut fennel in half lengthwise.
    6. 6
      Trim out and discard core; cut fennel into 1/2 inch cubes.
    7. 7
      In large saucepan, heat 1 tablespoon of the remaining oil over medium heat; cook fennel, stirring occasionally, until golden, about 8 minutes.
    8. 8
      Add 1 1/2 cups water; reduce heat, cover and simmer until very tender, about 20 minutes.
    9. 9
      Pour into bowl.
    10. 10
      Add 1 tablespoon of the remaining oil into pan; cook onion over medium heat, stirring occasionally, until softened, about 5 minutes.
    11. 11
      Add tomatoes and stock; bring to boil.
    12. 12
      Reduce heat and simmer for 15 minutes.
    13. 13
      Transfer tomato mixture to blender or food processor; puree until smooth.
    14. 14
      Return to pan.
    15. 15
      Stir in cooked fennel, basil and remaining salt and pepper.
    16. 16
      (Make ahead: let cool and refrigerate in airtight container for up to 2 days.) Heat until steaming, about 5 minutes.
    17. 17
      In bowl, whisk vinegar with remaining oil.
    18. 18
      Ladle soup into bowls; garnish with drizzle of vinegar mixture.
    19. 19
      Arrange reserved fronds over top.

    Ratings & Reviews:

    • on December 20, 2003


      The taste of this was marvellous, even if the soup was a little thin. I wonder if this was because of some confusion on how many tomatoes to use. I had about 20 plum tomatoes, but there is no way they weighed four pounds -- more like 1-1/2 pounds. Next time I would add a few more tomatoes or simmer a little longer just to make it a touch thicker.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 30, 2007


      This soup was delicious. It had a savory taste, and great texture! The last time I made tomato soup, I made the dumb mistake of leaving the seeds in, and this time I made sure to take them out. I would definitely make this again, maybe a little thinner next time

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Roasted Tomato and Fennel Soup

    Serving Size: 1 (214 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 128.3
    Calories from Fat 84
    Total Fat 9.3 g
    Saturated Fat 1.2 g
    Cholesterol 0.0 mg
    Sodium 170.2 mg
    Total Carbohydrate 10.7 g
    Dietary Fiber 3.0 g
    Sugars 5.2 g
    Protein 2.0 g

    The following items or measurements are not included:

    vegetable stock

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