Hello, I’m Clara. Today, I’m gonna show you how to make roasted tomato and fennel soup recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Roasted tomato and fennel soup Recipe
Roasted tomato and fennel soup is one of the most well liked of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Roasted tomato and fennel soup is something which I’ve loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook roasted tomato and fennel soup using 8 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Roasted tomato and fennel soup:
- Get 2 kg ripe tomatoes
- Make ready 1 fennel bulb
- Get 1 small carrot, roughly chopped
- Make ready 6 garlic cloves
- Make ready 60 ml olive oil (plus extra to serve, if you want)
- Make ready 1 tbsp balsamic vinegar
- Prepare Handful basil leaves
- Take Salt and black pepper
Instructions to make Roasted tomato and fennel soup:
- Heat oven to 200C. Cut tomatoes in half, place cut side up on a roasting tray. Slice fennel into quarters, and add to tray with the carrots and garlic cloves. Drizzle the olive oil, balsamic vinegar, salt, pepper, and give it all a really good mix.
- Cover the tray loosely with foil. Bake for 1 and half hours or until well cooked. Remove the foil, and roast, uncovered, for another 15-20 minutes to slightly caramelise the juices.
- Add half the basil and blitz until smooth and velvety. I decided to save on washing up, (and didn’t want to waste any of the yummy caramelised bits at the bottom of the baking tray!) and blended the ingredients in the baking tray
- Taste and adjust the seasoning if necessary. Serve the soup, with a drizzle of olive oil, if you like, basil and black pepper, and a wedge of sourdough.
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