Tomato and Fennel Soup

What do you think is the most popular soup ever eaten or ordered in a restaurant... I would bet my money on Tomato soup for this one!! How would you like to make your own fresh tomato soup at home and not just any tomato soup but a soup with an added flavour that will give it a kick and oomph it up all the way to taste out of the world! Serve to your friends and impress them..What I talking about is a tomato and fennel Soup. Yes fennel.. A lot of you may have used fennel seeds but the fennel I am talking about here is the vegetable and not the seed. Read on.. to check out the recipe.


This soup pairs perfectly with an Italian pesto and mozzarella sandwich. This recipe is adopted from one of our favorite cooking blogs called "Entertaining with Beth". I love Beth's energy and you can feel how passionate she is about food in each of her videos. 


Happy Holidays guys.. Cheers to a soupy warm winter!

Ingredients:
10 ripe vine tomatoes, halved
2 bulbs fennel, quartered
6 garlic cloves, peeled
1 large onion, chopped
1 carrot, chopped
1 celery, chopped
2 tablespoon tomato paste
2 cups vegetable stock
5 tablespoon olive oil
1 teaspoon Herbs de Provence
4 sprigs of thyme
1 bay leaf
Salt to taste
Pepper to taste

Method: 
  1. Roast the veggies : Pre-heat the oven to 250 degree celsius. In a roasting tray place the tomatoes, fennel and garlic cloves. Drizzle 3 tablespoons of olive oil and season the vegetables with Herbs de Provence, salt and pepper. Allow the vegetables to roast for 20- 25 minutes
  2. Cook the vegetables: In a large pan, add the rest of the olive oil. Then add the bay leaf, the vegetables (onion, carrot and celery) and the thyme sprigs. Saute the vegetables till they soften.
  3. Make the soup mixture : Once vegetables in the pan soften, add the roasted vegetables to the pan and add in the rest of the ingredients which is the tomato paste, vegetable stock, salt and pepper. 
  4. Blend the soup: Fish out the thyme and the bay leaf and puree rest of the ingredients. The soup is now ready to serve. Serve it topped with some grated cheese of choice and a drizzle of olive oil.

Notes: 
  1. Make sure you remove the thyme and bay leaf before blending the soup. This will ensure that the soup is not over powered by the flavour of these spices.
  2. Serve the soup with some bread sticks or soup rolls. 
  3. The grated cheese garnish is optional and can be skipped.



Inspired by Recipe from Entertaining with Beth

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