Remove saucepan from heat and add basil and parsley. Drizzle the vegetables with extra virgin olive oil, season with salt and pepper and place in the oven to roast. Safety Tip: If you don’t have a stick or immersion blender, you can also process the cooked veggies and liquid in a blender. 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. Preheat oven to 425*. Add the remaining tablespoon of oil to the pot, and add in the garlic. Roast the tomato mixture and onion/fennel mixture in the oven for 35 to 40 minutes, stirring and tossing midway through roasting. Remove from oven and carefully transfer to a large pot. When tomato-fennel mixture is done roasting, place into saucepan. Cook and stir fennel, onion, celery and garlic in the hot oil until softened, about 10 minutes. Add the celery, carrot, fennel and chili, and increase the heat. (Make ahead: let cool and refrigerate in airtight container for up to 2 days.) Transfer mixture to a baking sheet and roast in the … Then add the fresh herbs, balsamic vinegar, sugar, and 2-3 cups of water, and either transfer the mixture to a blender, or puree using an immersion blender, until completely smooth. 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. Directions: Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. 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. In large saucepan, heat 1 tbsp (15 mL) of the remaining oil over medium heat; cook fennel, stirring occasionally, until … Arrange the tomatoes, red peppers, fennel, carrots, shallots, and garlic in a single layer on the prepared baking sheet. Toss with olive oil and arrange on a baking sheet. Add the eggplant and sauté for 5 minutes, stirring frequently, until tender. How to make Roasted Tomato & Fennel Soup Recipe – Step-By-Step. Transfer the soup in the same pan. 2 cups grape tomatoes, roasted whole in the oven. This healthy roasted vegetable soup will really take the chill out of the day. This Roasted Tomato & Fennel soup will keep in the fridge for 3-4 days or you can freeze it for up to 3 months. Once the oil is hot, add onion, garlic and fennel along with a pinch of salt. Stir for 30 seconds, then add the tomato paste. 3 to 4 carrots, scrubbed or peeled, then sliced, about 1-1/2 cups. Roasted Tomato and Fennel Soup. 1. Serve with wedges of pita bread. Trim out and discard core; cut fennel into 1/2-inch (1 cm) cubes. Make sure you don’t overfill your containers/bags when freezing soup as it will expand slightly in the freezer. 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 Stir in cooked fennel, basil and remaining salt and pepper. Sprinkle some sunflower seeds on top. 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. Add the roasted tomatoes. Make sure blender lid is properly vented to prevent the hot liquid from exploding, however. Add the tomato paste and continue to cook, stirring continuously, until the paste has caramelized, about 5 minutes. 1 tsp freshly ground black pepper. Add the roasted fennel, bell peppers, garlic (and all of the oil from the foil pouch), and stir to combine. In large bowl, gently toss tomatoes, fennel, onion and garlic with melted butter. Cut fennel in half lengthwise. Arrange vegetables (tomatoes cut side up) on large rimmed baking sheet. Add fennel seed, Italian seasoning, vegetable stock, red wine, and tomato paste. Add dried rosemary, dried basil, salt, black pepper and vegetable stock and cook the soup for 10-15 minutes. Easy, comforting and delicious, this roasted red pepper and tomato soup with fennel will warm you up on the coldest of days! Meanwhile, trim fronds from fennel bulb and reserve; cut off stalks and discard. 1/2 medium red onion, diced. Place sliced cut and sliced sections of fennel bulb and leeks on the second lined baking tray, and spread evenly. Adapted from Fine Cooking Magazine Sept. 1994 It stores well in the refrigerator for 3 – 5 days or it can be frozen for a fast lunch or dinner later on. Heat oil in a medium, heavy bottom pot. Homemade Roasted Tomato and Garlic Soup Recipe; The Best Roasted Tomato Basil Soup! Roasted Tomato and Fennel Soup. It tastes great (some think even better) the following day, so you may want to double the recipe. Sauté until the vegetables have a bit of colour, about 5 minutes. With the cooler temperatures, my mind (and stomach!) This Vegan Roasted Fennel Tomato Soup with Gluten Free Chickpea Croutons is a tasty vegetable packed way to warm up this winter. I’m a soup fiend. Remove from oven and carefully transfer to a large soup pot. Pour tomatoes and chicken stock over vegetable mixture and simmer for 4 minutes. Sprinkle with salt and pepper, and set aside. 3 pounds fresh Roma tomatoes, halved and stem end removed. 6 tablespoons olive oil, divided. Turn heat down to low, cover and simmer for 30 minutes. Serve the soup in soup bowls. Preparation. 3 cloves garlic, roasted. Cut the fennel and onions in half, then slice and place together on a baking tray with the unpeeled garlic. Tomato and Fennel Soup . 1 bulb fennel, sliced. Strain the soup with a soup strainer. 1 leek, white & green parts only. Season with salt. Preheat the oven to 180C/350F/Gas Mark 4. The fennel and onions will take about 30–40 minutes and the tomatoes 45–55 minutes. Add fresh cream and cook till it comes to a boil. 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. Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Specifically, roasting the tomatoes and caramelizing the fennel. Stir until well coated, then pour in the tomatoes, stock, oregano and roasted vegetables. Heat 1/2 cup olive oil in a medium (10- to 11-inch) pot or Dutch oven, over medium heat. 5 to 6 garlic cloves, thinly sliced about 1 tablespoon. 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 There are a few key things here that makes this soup a deep sweet delicious flavor. Roasted Tomato Fennel Leek Soup. Ladle soup into bowls; garnish with drizzle of … automatically turn to soup. In bowl, whisk vinegar with remaining oil. Add the pureed fennel and tomato. Roasted tomato and fennel soup While I am taking a bit of a break from eating nothing but soups as I am finally able to enjoy more solid food again, there is a particular soup recipe that I enjoyed while I was getting used to braces. Slow Roasted Tomato and Fennel Soup Printable Recipe in PDF. Set aside. Cool soup slightly. Place the pepper & onion halves (cut side down) along with the plum tomatoes & garlic cloves into a baking tray & drizzle with the olive oil. 4 tablespoons butter. This vegetable soup is … Prep time: 10 minutes Cook time: 35 minutes Serves: 4. Cut the onion and fennel bulb into 8 large hunks each. Toss tomatoes, onions, garlic, olive oil, salt, and pepper in a large bowl. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes. Puree soup with immersion blender or in batches with a traditional blender, until smooth and creamy. When roasting tomatoes use ripe but firm tomatoes so they don’t get soft too quickly. Instructions. 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 || Chunky Roasted Fennel, Tomato, and Chickpea Soup is a satisfying meal on any night of the week. Pre heat oven to 200à  C/gas mark 4. Heat until steaming, about 5 minutes. 1/2 tsp aleppo pepper. Pour soup into a blender no more than half-full. Roasted Tomato and Fennel Soup. 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