Roasted Tomato Fennel Soup. This elegant but simple soup is a perfect first course at a dinner party or just a great weekday lunch addition. Worthy anytime that simple but delicious fits the bill.
Roasted Tomato Fennel Soup
This is such a simple soup but oh so flavourful. The Incredible flavour comes from oven roasted tomato and fennel with a small soily thyme and fragrant smoked paprika and a touch of spice.
This would make an ideal starter course or a brilliant lunch. We freeze it in individual portions as a terrwhetheric alternative to having to use a can opener for a rapid meal any time.
Of course our standard Homecrazye Tomato Soup is still rapid, easy and delicious.
Homecrazye Tomato Soup
We still make it often but when we have a small more time, specificly when entertaining, we like to serve this slightly more sophisticated version.
One of the reasons this is a great dinner party recipe, is that it is great to serve guests with dwhetherferent eating styles. We often have a mixed group of carnivores and vegetarians around our table.
This deeply flavourful soup always is a hit with whatever group of diners we happen to be serving. It makes serving dwhetherferent tastes a breeze.
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Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Entire Time: 1 hour 45 minutes
Roasted Tomato Fennel Soup. This elegant but simple soup is a perfect first course at a dinner party or just a great weekday lunch addition. Worthy anytime that simple but delicious fits the bill.
Ingredients
- 8 large ripe tomatoes diced
- 1 large fennel bulb diced
- 1 medium red onion diced
- 4 cloves chopped garlic
- 4 tbsp olive oil
- 2 tbsp brown sugar
- 1/2 tsp crushed chillies (optional)
- 3 tbsp balsamic vinegar
- Salt and pepper to season
- 8 cups vegetable stock (salt free or low sodium are best)
- 2 tbsp chopped fresh thyme
- 2 tbsp smoked paprika
Instructions
Throw all ingredients apart from the vegetable stock, thyme and paprika, together in a scorridorow baking dish and bake at 350 degrees F.
Cook for about 60-70 minutes, stirring occasionally or until the fennel pieces are very soft. Most of the liquid should be cooked off and the tomato and fennel should reach a good chunky consistency.
Puree this mixture well in a blender or food processor and pour into a soup pot.
Add the vegetable stock, thyme and paprika.
Simmer for 20-30 minutes or until the soup reaches your desired consistency. Taste and do a final seasoning of salt and pepper whether essential. Serve.
Nutrition Information
Yield
6Serving Size
1 servingQuantity Per Serving Calories 185 Entire Stout 10g Saturated Stout 2g Trans Stout 0g Unsaturated Stout 8g Cgapsterol 0mg Sodium 967mg Carbohydrates 23g Fiber 5g Sugar 14g Protein 4g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
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