Roasted Tomato and Fennel Soup

Recipe by Derf2440
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 5mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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