Roasted Tomato and Fennel Soup Recipe

Posted by

Rate It!

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

20 plum tomatoes , fresh vine ripened , newly harvested (about 4 lbs)
1/3 cup extra virgin olive oil
4 garlic cloves, smashed
1/2 tsp salt
1/2 tsp pepper
1 fennel bulb
1 onion, chopped
4 cups vegetable stock
1/4 cup chopped fresh basil
2 tbsp balsamic vinegar

Directions:

Core tomatoes and cut in half lengthwise; arrange, cut side up, on foil lined rimmed baking sheet.
In a small bowl, mix 2 tablespoons of the oil, garlic and half each of the salt and pepper; brush over tomatoes.
Bake in 350°F oven until softened and shriveled and bottoms are browned, about 2 hours.
Meanwhile, trim fronds from fennel bulb and reserve; cut off stalks and discard.
Cut fennel in half lengthwise.
Trim out and discard core; cut fennel into 1/2 inch cubes.
In large saucepan, heat 1 tablespoon of the remaining oil over medium heat; cook fennel, stirring occasionally, until golden, about 8 minutes.
Add 1 1/2 cups water; reduce heat, cover and simmer until very tender, about 20 minutes.
Pour into bowl.
Add 1 tablespoon of the remaining oil into pan; cook onion over medium heat, stirring occasionally, until softened, about 5 minutes.
Add tomatoes and stock; bring to boil.
Reduce heat and simmer for 15 minutes.
Transfer tomato mixture to blender or food processor; puree until smooth.
Return to pan.
Stir in cooked fennel, basil and remaining salt and pepper.
(Make ahead: let cool and refrigerate in airtight container for up to 2 days.) Heat until steaming, about 5 minutes.
In bowl, whisk vinegar with remaining oil.
Ladle soup into bowls; garnish with drizzle of vinegar mixture.
Arrange reserved fronds over top.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	570.45 Kcal (2388 kJ)
Calories from fat	88.08 Kcal
		% Daily Value*
Total Fat	9.79g	15%
Sodium	18763.87mg	782%
Potassium	693.31mg	15%
Total Carbs	98.14g	33%
Sugars	7.97g	32%
Dietary Fiber	3.5g	14%
Protein	2.82g	6%
Vitamin C	36.8mg	61%
Iron	0.4mg	2%
Calcium	46mg	5%

Amount Per 100 g
Calories	141 Kcal (590 kJ)
Calories from fat	21.77 Kcal
		% Daily Value*
Total Fat	2.42g	15%
Sodium	4637.88mg	782%
Potassium	171.37mg	15%
Total Carbs	24.26g	33%
Sugars	1.97g	32%
Dietary Fiber	0.87g	14%
Protein	0.7g	6%
Vitamin C	9.1mg	61%
Iron	0.1mg	2%
Calcium	11.4mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Squid and Mussel Salad

Cleaned squid , bodies and tentacles separated but left w... and 12 more..
Oven Roasted Cherry Tomatoes With Basil and Whitefish

Tomatoes, Extra virgin olive oil, Garlic cloves, peeled and 4 more..
Kumquat's Panzanella (Bread and Tomato Salad)

Red onion, diced and 11 more..
Sliced Tomato Salad With Capers and Basil

Tomatoes (about 3/4 lb), Capers and 7 more..
Goat Cheese and Roasted Tomato Crostini

Halved cherry tomatoes, Olive oil, Sliced garlic clove and 6 more..
Fresh No-Cook Tomato Sauce

Extra virgin olive oil, Garlic cloves, pressed, Salt and 3 more..
Linguine with Tomato Sauce

Tomatoes, stemmed, Extra-virgin olive oil and 5 more..
Tomato and Basil Bruschetta

Ripe medium tomatoes, diced, Leaves basil, chopped and 5 more..
Spaghetti With Fresh Tomato Sauce

Tomatoes, peeled and halved lengthwise and 9 more..
White Bean Spread Or Dip

Extra-virgin olive oil, Red onion, chopped (about 1/2 cup) and 8 more..