Roasted Tomato and Fennel Soup

Submitted by Derf2440

"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."

 

• Ready In: 3hrs 5mins
• Ingredients: 10
• Serves: 8

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.

Reviews

[Sackville]

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.

 

[eighty_harlequins]

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