Roasted Tomatoes and Fennel Soup

Step 1/6

Roughly cut your tomatoes in 4 or 8 pieces, same for the onions, remove the fennel core and separate it in “leaves”, finely cut your garlic cloves and pick thyme leaves.

Step 2/6

• 3¾ tomatoes
• ¼ Large fennel bulb
• 1 onions
• 2 cloves garlic
• 2½ sprigs thyme

• 2 baking tins

Pre heat your oven to 350F/180C, and on one baking tin assemble your cut onions and fennel, use about half the thyme, 2 cloves of minced garlic salt and pepper and mix everything so the seasoning is spread out. Do the same with the cut tomatoes in a different baking tin. Place both tins in the oven, and leave for 40 minutes to 1 hour, mixing every now and then, until ingredients are soft.

Step 3/6

• blender

When the baking is done, remove tins from oven, let it cool for a couple minutes and place the contents of both tins in a blender. You might need to do this in a couple steps. I recommend keeping some tomatoes, onions and fennel out of the blender to have some chunky bits in the soup but it is optional. Blend until content is thick but smooth.

Step 4/6

• 100 ml vegetable stock
• 2 tbsp olive oil
• salt and pepper

Heat up the remaining oil in a sauce pan, fry the rest of the garlic for just a couple minutes, and mix in the blended ingredients and the chunky bits, if any. Mix in your stock as well and bring it all to a simmer. Adjust the amount of stock so the soup is in the consistency you desire, though it is supposed to reduce a little so keep that in mind. Taste and season if needed.

Step 5/6

• 3¾ leaves basil

After a couple minutes add in your basil leaves and let it simmer for about 15 minutes to let the flavours combine, mixing every now and then.

Step 6/6

• 17½ g unsalted butter

In the last couple minutes, add in the knob of butter and mix it in until its fully melted. Take off the heat, let it cool until serving temperature and enjoy! Add parmesan cheese and a couple loaves of bread when serving for a heartwarming soup!

Enjoy your meal!