Easy, comforting and delicious, this roasted red pepper and tomato soup with fennel will warm you up on the coldest of days! 5 to 6 garlic cloves, thinly sliced about 1 tablespoon. With the cooler temperatures, my mind (and stomach!) Roasted Tomato and Red Pepper Soup Recipe; ROASTED TOMATO SOUP (VEGAN) Fennel, Tomato And White Bean Soup; Gordon Ramsay’s Roasted Tomato Soup How to make Roasted Tomato and Fennel soup ������ || IHM Atk Menu || Strain the soup with a soup strainer. Preheat the oven to 180C/350F/Gas Mark 4. Arrange vegetables (tomatoes cut side up) on large rimmed baking sheet. Preheat oven to 425*. 3 pounds fresh Roma tomatoes, halved and stem end removed. Toss the fennel and onion with two tablespoons of oil and a pinch of salt on a baking sheet and roast for 30 minutes, or until tender. Add fresh cream and cook till it comes to a boil. Turn heat down to low, cover and simmer for 30 minutes. It stores well in the refrigerator for 3 – 5 days or it can be frozen for a fast lunch or dinner later on. Sauté until the vegetables have a bit of colour, about 5 minutes. Once the oil is hot, add onion, garlic and fennel along with a pinch of salt. How to make Roasted Tomato & Fennel Soup Recipe – Step-By-Step. Cut the fennel and onions in half, then slice and place together on a baking tray with the unpeeled garlic. Set aside. Before I gave birth, I made it my mission to batch prep about 10 different types of soup to store in the freezer for when baby came. Roasted Tomato and Fennel Soup. Instructions. Heat 1/2 cup olive oil in a medium (10- to 11-inch) pot or Dutch oven, over medium heat. When roasting tomatoes use ripe but firm tomatoes so they don’t get soft too quickly. Saut for 8-10 minutes or until the onion and fennel is … The combination of the flavors of this soup with the roasted tomatoes, caramelized fennel and the garlic is just marvelous. Pour soup into a blender no more than half-full. Directions: Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Bake the tomato mixture and onion/fennel mixture in the oven for 35 to 40 minutes, stirring and tossing midway through baking. 4 tablespoons butter. 3 lbs whole fresh tomatoes 1 fennel bulb (about 1 lb) 1 large yellow onion (14-16 oz) 2 each carrots (8 oz) 2 stalks celery (8 oz) 3 cloves garlic 3 Tbsp olive oil 6 cups stock (chicken or vegetable) 1 tsp ground cumin Adapted from Fine Cooking Magazine Sept. 1994 Cook and stir fennel, onion, celery and garlic in the hot oil until softened, about 10 minutes. Although I dearly love fresh tomatoes and fennel in salads, they are absolutely incredible when roasted along with leeks, and then pureed into a delicious, low-fat, and nutrient-rich soup. Puree soup with immersion blender or in batches with a traditional blender, until smooth and creamy. Cut the onion and fennel bulb into 8 large hunks each. Add the roasted tomatoes. Meanwhile, trim fronds from fennel bulb and reserve; cut off stalks and discard. The combination of the flavors of this soup with the roasted tomatoes, caramelized fennel and the garlic is just marvelous. Roasted Tomato Fennel Leek Soup. If you are in a rush you can use canned tomatoes, just use a high quality version, I have done that and the soup is still delicious. Safety Tip: If you don’t have a stick or immersion blender, you can also process the cooked veggies and liquid in a blender. 1/2 medium red onion, diced. Cool soup slightly. Roasted Tomato, Leek & Fennel Soup. Sprinkle some sunflower seeds on top. Toss tomatoes, onions, garlic, olive oil, salt, and pepper in a large bowl. Transfer the soup in the same pan. It tastes great (some think even better) the following day, so you may want to double the recipe. 3 cloves garlic, roasted. Remove from oven and carefully transfer to a large soup pot. Roasted Tomato and Red Pepper Soup RecipeVideo taken from the channel: Home Cooking Adventure ROASTED TOMATO SOUP (VEGAN)Video taken from the - All about fitness and healthy lifestyle This vegetable soup is … Stir until well coated, then pour in the tomatoes, stock, oregano and roasted vegetables. There are a few key things here that makes this soup a deep sweet delicious flavor. Serve the soup in soup bowls. Heat oil in a medium, heavy bottom pot. This Roasted Tomato & Fennel soup will keep in the fridge for 3-4 days or you can freeze it for up to 3 months. Cut fennel in half lengthwise. Add the celery, carrot, fennel and chili, and increase the heat. 1 tsp freshly ground black pepper. Remove from oven and carefully transfer to a large pot. Remove saucepan from heat and add basil and parsley. Place the pepper & onion halves (cut side down) along with the plum tomatoes & garlic cloves into a baking tray & drizzle with the olive oil. Trim out and discard core; cut fennel into 1/2-inch (1 cm) cubes. Sprinkle with salt and pepper, and set aside. 1/2 tsp kosher salt, plus more to taste. (Make ahead: let cool and refrigerate in airtight container for up to 2 days.) Slow Roasted Tomato and Fennel Soup Printable Recipe in PDF. Preparation. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes. Specifically, roasting the tomatoes and caramelizing the fennel. 2 cups grape tomatoes, roasted whole in the oven. Arrange the tomatoes, red peppers, fennel, carrots, shallots, and garlic in a single layer on the prepared baking sheet. Prep time: 10 minutes Cook time: 35 minutes Serves: 4.
2020 roasted tomato and fennel soup