Description
A delicious and comforting roasted tomato, onion, and fennel soup recipe that is perfect for a cozy evening. The combination of roasted vegetables and fragrant herbs creates a flavorful and hearty soup that will warm you up from the inside out.
Ingredients
Tomatoes:
24 Medium Large Plum Tomatoes
Onion:
1 Large Sweet Onion
Fennel:
1 Large Fresh Fennel Bulb
Garlic:
4 Cloves
Thyme:
3 Tablespoons Fresh Chopped Thyme
Basil:
1/4 Cup Chopped Fresh Basil
Seasoning:
Salt & Pepper
Olive Oil:
Extra Virgin Olive Oil
Broth:
Chicken Broth
Garnish Options:
Basil Pesto Mixed With Extra Virgin Olive Oil or Grated Parmesan Cheese
Instructions
- Preheat the oven: Preheat the oven to 350 degrees F.
- Prepare baking sheets: Cover 2 large baking sheets with aluminum foil.
- Prep tomatoes: Cut tomatoes in half and place cut side up on one baking sheet.
- Season tomatoes: Sprinkle chopped thyme and garlic over tomatoes, drizzle with olive oil, and season with salt and pepper.
- Prep onions and fennel: Cut onion into slices, fennel into pieces, toss in olive oil, and season with salt and pepper.
- Roast vegetables: Bake vegetables until softened and beginning to brown.
- Process vegetables: Blend roasted vegetables in a food processor until chunky.
- Cook soup: Sauté garlic, add tomato mixture, basil, and broth. Simmer to meld flavors.
- Adjust consistency: Add more broth if needed.
- Serve: Allow soup to cool, then serve in bowls topped with garnish.
Notes
- You can customize the soup by adjusting the seasoning and thickness to your preference.
- For a creamier texture, you can blend the soup until smooth.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 12g
- Sodium: 780mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg