1/2 tsp aleppo pepper. This Roasted Tomato & Fennel soup will keep in the fridge for 3-4 days or you can freeze it for up to 3 months. Slow Roasted Tomato and Fennel Soup Printable Recipe in PDF. 3 to 4 carrots, scrubbed or peeled, then sliced, about 1-1/2 cups. Add dried rosemary, dried basil, salt, black pepper and vegetable stock and cook the soup for 10-15 minutes. Place sliced cut and sliced sections of fennel bulb and leeks on the second lined baking tray, and spread evenly. In bowl, whisk vinegar with remaining oil. Bake for 40 to 45 min or until vegetable are lightly browned and caramelized, remove from oven, cool for 10 minutes. Allow to cool completely. Specifically, roasting the tomatoes and caramelizing the fennel. 5 to 6 garlic cloves, thinly sliced about 1 tablespoon. 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. Sprinkle some sunflower seeds on top. Strain the soup with a soup strainer. Roasted Tomato and Fennel Soup. 1/2 tsp kosher salt, plus more to taste. Transfer the soup in the same pan. Remove from oven and carefully transfer to a large soup pot. Toss tomatoes, onions, garlic, olive oil, salt, and pepper in a large bowl. Safety Tip: If you don’t have a stick or immersion blender, you can also process the cooked veggies and liquid in a blender. It stores well in the refrigerator for 3 – 5 days or it can be frozen for a fast lunch or dinner later on. Cut the onion and fennel bulb into 8 large hunks each. 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 Add the roasted fennel, bell peppers, garlic (and all of the oil from the foil pouch), and stir to combine. Ladle soup into bowls; garnish with drizzle of … Heat oil in a medium, heavy bottom pot. Arrange the tomatoes, red peppers, fennel, carrots, shallots, and garlic in a single layer on the prepared baking sheet. Roasted Tomato, Leek & Fennel Soup. Trim out and discard core; cut fennel into 1/2-inch (1 cm) cubes. 1/2 medium red onion, diced. 2 cups grape tomatoes, roasted whole in the oven. Once the oil is hot, add onion, garlic and fennel along with a pinch of salt. Season with salt. 1 tsp freshly ground black pepper. 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 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. 1. Make sure you don’t overfill your containers/bags when freezing soup as it will expand slightly in the freezer. Transfer mixture to a baking sheet and roast in the … Cool soup slightly. Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Meanwhile, trim fronds from fennel bulb and reserve; cut off stalks and discard. Easy, comforting and delicious, this roasted red pepper and tomato soup with fennel will warm you up on the coldest of days! Add the celery, carrot, fennel and chili, and increase the heat. Directions: Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. In large bowl, gently toss tomatoes, fennel, onion and garlic with melted butter. Serve the soup in soup bowls. 4 tablespoons butter. 1 bulb fennel, sliced. 3 pounds fresh Roma tomatoes, halved and stem end removed. Heat until steaming, about 5 minutes. Pour tomatoes and chicken stock over vegetable mixture and simmer for 4 minutes. Make sure blender lid is properly vented to prevent the hot liquid from exploding, however. With the cooler temperatures, my mind (and stomach!) Place the pepper & onion halves (cut side down) along with the plum tomatoes & garlic cloves into a baking tray & drizzle with the olive oil. In large saucepan, heat 1 tbsp (15 mL) of the remaining oil over medium heat; cook fennel, stirring occasionally, until … Toss with olive oil and arrange on a baking sheet. Arrange vegetables (tomatoes cut side up) on large rimmed baking sheet. The combination of the flavors of this soup with the roasted tomatoes, caramelized fennel and the garlic is just marvelous. 1 leek, white & green parts only. Cut fennel in half lengthwise. I’m a soup fiend. Cut the fennel and onions in half, then slice and place together on a baking tray with the unpeeled garlic. Drizzle the vegetables with extra virgin olive oil, season with salt and pepper and place in the oven to roast. Serve with wedges of pita bread. Set aside. 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. 3 cloves garlic, roasted. automatically turn to soup. Preparation. This healthy roasted vegetable soup will really take the chill out of the day. When tomato-fennel mixture is done roasting, place into saucepan. (Make ahead: let cool and refrigerate in airtight container for up to 2 days.) Roasted Tomato and Fennel Soup. 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. Remove saucepan from heat and add basil and parsley. Add the tomato paste and continue to cook, stirring continuously, until the paste has caramelized, about 5 minutes. Homemade Roasted Tomato and Garlic Soup Recipe; The Best Roasted Tomato Basil Soup! 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. There are a few key things here that makes this soup a deep sweet delicious flavor. This Vegan Roasted Fennel Tomato Soup with Gluten Free Chickpea Croutons is a tasty vegetable packed way to warm up this winter. Add the eggplant and sauté for 5 minutes, stirring frequently, until tender. Chunky Roasted Fennel, Tomato, and Chickpea Soup is a satisfying meal on any night of the week. Add the pureed fennel and tomato. It tastes great (some think even better) the following day, so you may want to double the recipe. Roast the tomato mixture and onion/fennel mixture in the oven for 35 to 40 minutes, stirring and tossing midway through roasting. Sprinkle with salt and pepper, and set aside. 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. 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