Prep 20 mins
Cook 2 hrs 45 mins
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.
- 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
- Core tomatoes and cut in half lengthwise; arrange, cut side up, on foil lined rimmed baking sheet.
- In a small bowl, mix 2 tablespoons of the oil, garlic and half each of the salt and pepper; brush over tomatoes.
- Bake in 350°F oven until softened and shriveled and bottoms are browned, about 2 hours.
- Meanwhile, trim fronds from fennel bulb and reserve; cut off stalks and discard.
- Cut fennel in half lengthwise.
- Trim out and discard core; cut fennel into 1/2 inch cubes.
- In large saucepan, heat 1 tablespoon of the remaining oil over medium heat; cook fennel, stirring occasionally, until golden, about 8 minutes.
- Add 1 1/2 cups water; reduce heat, cover and simmer until very tender, about 20 minutes.
- Pour into bowl.
- Add 1 tablespoon of the remaining oil into pan; cook onion over medium heat, stirring occasionally, until softened, about 5 minutes.
- Add tomatoes and stock; bring to boil.
- Reduce heat and simmer for 15 minutes.
- Transfer tomato mixture to blender or food processor; puree until smooth.
- Return to pan.
- Stir in cooked fennel, basil and remaining salt and pepper.
- (Make ahead: let cool and refrigerate in airtight container for up to 2 days.) Heat until steaming, about 5 minutes.
- In bowl, whisk vinegar with remaining oil.
- Ladle soup into bowls; garnish with drizzle of vinegar mixture.
- Arrange reserved fronds over top.
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.
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