Directions: Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. 3 to 4 carrots, scrubbed or peeled, then sliced, about 1-1/2 cups. 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. Ladle soup into bowls; garnish with drizzle of … (Make ahead: let cool and refrigerate in airtight container for up to 2 days.) This vegetable soup is … Sprinkle some sunflower seeds on top. Cut the fennel and onions in half, then slice and place together on a baking tray with the unpeeled garlic. Season with salt. Make sure blender lid is properly vented to prevent the hot liquid from exploding, however. Cut the onion and fennel bulb into 8 large hunks each. 1 leek, white & green parts only. Trim out and discard core; cut fennel into 1/2-inch (1 cm) cubes. Roasted Tomato Fennel Leek Soup. This healthy roasted vegetable soup will really take the chill out of the day. Once the oil is hot, add onion, garlic and fennel along with a pinch of salt. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes. How to make Roasted Tomato & Fennel Soup Recipe – Step-By-Step. Heat oil in a medium, heavy bottom pot. Serve with wedges of pita bread. Roasted Tomato and Fennel Soup. 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 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. 1/2 tsp aleppo pepper. Roasted Tomato, Leek & Fennel Soup. Prep time: 10 minutes Cook time: 35 minutes Serves: 4. Heat 1/2 cup olive oil in a medium (10- to 11-inch) pot or Dutch oven, over medium heat. Drizzle the vegetables with extra virgin olive oil, season with salt and pepper and place in the oven to roast. Stir for 30 seconds, then add the tomato paste. In large bowl, gently toss tomatoes, fennel, onion and garlic with melted butter. Add the pureed fennel and tomato. Pre heat oven to 200à  C/gas mark 4. 1/2 tsp kosher salt, plus more to taste. 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 remaining tablespoon of oil to the pot, and add in the garlic. Sauté until the vegetables have a bit of colour, about 5 minutes. 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. Meanwhile, trim fronds from fennel bulb and reserve; cut off stalks and discard. 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. It stores well in the refrigerator for 3 – 5 days or it can be frozen for a fast lunch or dinner later on. 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. Tomato and Fennel Soup . Add the celery, carrot, fennel and chili, and increase the heat. Add dried rosemary, dried basil, salt, black pepper and vegetable stock and cook the soup for 10-15 minutes. automatically turn to soup. Add the roasted tomatoes. Strain the soup with a soup strainer. Instructions. 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. 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 I’m a soup fiend. Saut for 8-10 minutes or until the onion and fennel is … Easy, comforting and delicious, this roasted red pepper and tomato soup with fennel will warm you up on the coldest of days! Serve the soup in soup bowls. With the cooler temperatures, my mind (and stomach!) Preheat the oven to 180C/350F/Gas Mark 4. Remove from oven and carefully transfer to a large soup pot. 3 cloves garlic, roasted. The combination of the flavors of this soup with the roasted tomatoes, caramelized fennel and the garlic is just marvelous. 1. This Vegan Roasted Fennel Tomato Soup with Gluten Free Chickpea Croutons is a tasty vegetable packed way to warm up this winter. Set aside. Cook and stir fennel, onion, celery and garlic in the hot oil until softened, about 10 minutes. In bowl, whisk vinegar with remaining oil. 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 || Place the pepper & onion halves (cut side down) along with the plum tomatoes & garlic cloves into a baking tray & drizzle with the olive oil. Preheat oven to 425*. Roasted Tomato and Fennel Soup. Pour soup into a blender no more than half-full. 2 cups grape tomatoes, roasted whole in the oven. The combination of the flavors of this soup with the roasted tomatoes, caramelized fennel and the garlic is just marvelous. Slow Roasted Tomato and Fennel Soup Printable Recipe in PDF. Specifically, roasting the tomatoes and caramelizing the fennel. Bake the tomato mixture and onion/fennel mixture in the oven for 35 to 40 minutes, stirring and tossing midway through baking. Roast the tomato mixture and onion/fennel mixture in the oven for 35 to 40 minutes, stirring and tossing midway through roasting. Stir until well coated, then pour in the tomatoes, stock, oregano and roasted vegetables. This Roasted Tomato & Fennel soup will keep in the fridge for 3-4 days or you can freeze it for up to 3 months. Stir in cooked fennel, basil and remaining salt and pepper. 6 tablespoons olive oil, divided. Cool soup slightly. Pour tomatoes and chicken stock over vegetable mixture and simmer for 4 minutes. Safety Tip: If you don’t have a stick or immersion blender, you can also process the cooked veggies and liquid in a blender. Add fennel seed, Italian seasoning, vegetable stock, red wine, and tomato paste. Remove from oven and carefully transfer to a large pot. 1 bulb fennel, sliced. 5 to 6 garlic cloves, thinly sliced about 1 tablespoon. Preparation. It tastes great (some think even better) the following day, so you may want to double the recipe. Toss tomatoes, onions, garlic, olive oil, salt, and pepper in a large bowl. Chunky Roasted Fennel, Tomato, and Chickpea Soup is a satisfying meal on any night of the week. Add fresh cream and cook till it comes to a boil. Add the tomato paste and continue to cook, stirring continuously, until the paste has caramelized, about 5 minutes. Cut fennel in half lengthwise. Transfer the soup in the same pan. 3 pounds fresh Roma tomatoes, halved and stem end removed. 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. 1 tsp freshly ground black pepper. Add the eggplant and sauté for 5 minutes, stirring frequently, until tender. 1/2 medium red onion, diced. Sprinkle with salt and pepper, and set aside. Make sure you don’t overfill your containers/bags when freezing soup as it will expand slightly in the freezer. 4 tablespoons butter. The fennel and onions will take about 30–40 minutes and the tomatoes 45–55 minutes. Arrange vegetables (tomatoes cut side up) on large rimmed baking sheet. Homemade Roasted Tomato and Garlic Soup Recipe; The Best Roasted Tomato Basil Soup! Add the roasted fennel, bell peppers, garlic (and all of the oil from the foil pouch), and stir to combine. Roasted Tomato and Fennel Soup. There are a few key things here that makes this soup a deep sweet delicious flavor. Remove saucepan from heat and add basil and parsley. Place sliced cut and sliced sections of fennel bulb and leeks on the second lined baking tray, and spread evenly. Preheat the oven to 400 degrees F. 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