Ladle soup into bowls; garnish with drizzle of … Add dried rosemary, dried basil, salt, black pepper and vegetable stock and cook the soup for 10-15 minutes. 1/2 tsp aleppo pepper. Directions: Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. It tastes great (some think even better) the following day, so you may want to double the recipe. (Make ahead: let cool and refrigerate in airtight container for up to 2 days.) Preheat the oven to 180C/350F/Gas Mark 4. Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Roasted Tomato and Fennel Soup. In large saucepan, heat 1 tbsp (15 mL) of the remaining oil over medium heat; cook fennel, stirring occasionally, until … This vegetable soup is … When roasting tomatoes use ripe but firm tomatoes so they don’t get soft too quickly. Stir in cooked fennel, basil and remaining salt and pepper. 1/2 medium red onion, diced. 1 tsp freshly ground black pepper. Safety Tip: If you don’t have a stick or immersion blender, you can also process the cooked veggies and liquid in a blender. How to make Roasted Tomato & Fennel Soup Recipe – Step-By-Step. Add the tomato paste and continue to cook, stirring continuously, until the paste has caramelized, about 5 minutes. Season with salt. 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 3 pounds fresh Roma tomatoes, halved and stem end removed. Add the pureed fennel and tomato. Heat 1/2 cup olive oil in a medium (10- to 11-inch) pot or Dutch oven, over medium heat. With the cooler temperatures, my mind (and stomach!) Transfer the soup in the same pan. Prep time: 10 minutes Cook time: 35 minutes Serves: 4. Roasted Tomato Fennel Leek Soup. Heat oil in a medium, heavy bottom pot. Allow to cool completely. Preheat oven to 425*. The combination of the flavors of this soup with the roasted tomatoes, caramelized fennel and the garlic is just marvelous. It stores well in the refrigerator for 3 – 5 days or it can be frozen for a fast lunch or dinner later on. Specifically, roasting the tomatoes and caramelizing the fennel. Cook and stir fennel, onion, celery and garlic in the hot oil until softened, about 10 minutes. Strain the soup with a soup strainer. Drizzle the vegetables with extra virgin olive oil, season with salt and pepper and place in the oven to roast. Arrange vegetables (tomatoes cut side up) on large rimmed baking sheet. 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. Toss with olive oil and arrange on a baking sheet. Make sure you don’t overfill your containers/bags when freezing soup as it will expand slightly in the freezer. 1 bulb fennel, sliced. Cool soup slightly. Pour tomatoes and chicken stock over vegetable mixture and simmer for 4 minutes. Add the remaining tablespoon of oil to the pot, and add in the garlic. Stir for 30 seconds, then add the tomato paste. The combination of the flavors of this soup with the roasted tomatoes, caramelized fennel and the garlic is just marvelous. 4 tablespoons butter. Roasted Tomato and Red Pepper Soup Recipe; ROASTED TOMATO SOUP (VEGAN) Fennel, Tomato And White Bean Soup; Gordon Ramsay’s Roasted Tomato Soup How to make Roasted Tomato and Fennel soup ������ || IHM Atk Menu || Turn heat down to low, cover and simmer for 30 minutes. Serve the soup in soup bowls. Add the roasted tomatoes. Once the oil is hot, add onion, garlic and fennel along with a pinch of salt. This Vegan Roasted Fennel Tomato Soup with Gluten Free Chickpea Croutons is a tasty vegetable packed way to warm up this winter. Saut for 8-10 minutes or until the onion and fennel is … In bowl, whisk vinegar with remaining oil. This healthy roasted vegetable soup will really take the chill out of the day. 3 to 4 carrots, scrubbed or peeled, then sliced, about 1-1/2 cups. Roasted Tomato, Leek & Fennel Soup. Heat until steaming, about 5 minutes. 1 leek, white & green parts only. Instructions. Puree soup with immersion blender or in batches with a traditional blender, until smooth and creamy. Add the roasted fennel, bell peppers, garlic (and all of the oil from the foil pouch), and stir to combine. Chunky Roasted Fennel, Tomato, and Chickpea Soup is a satisfying meal on any night of the week. Pour soup into a blender no more than half-full. 3 cloves garlic, roasted. Cut fennel in half lengthwise. Remove from oven and carefully transfer to a large pot. Cut the onion and fennel bulb into 8 large hunks each. Roasted tomato and fennel soup While I am taking a bit of a break from eating nothing but soups as I am finally able to enjoy more solid food again, there is a particular soup recipe that I enjoyed while I was getting used to braces. Place the pepper & onion halves (cut side down) along with the plum tomatoes & garlic cloves into a baking tray & drizzle with the olive oil. 5 to 6 garlic cloves, thinly sliced about 1 tablespoon. Meanwhile, trim fronds from fennel bulb and reserve; cut off stalks and discard. Pre heat oven to 200à  C/gas mark 4. Add the eggplant and sauté for 5 minutes, stirring frequently, until tender. Add fennel seed, Italian seasoning, vegetable stock, red wine, and tomato paste. Bake for 40 to 45 min or until vegetable are lightly browned and caramelized, remove from oven, cool for 10 minutes. Sprinkle some sunflower seeds on top. Homemade Roasted Tomato and Garlic Soup Recipe; The Best Roasted Tomato Basil Soup! Sauté until the vegetables have a bit of colour, about 5 minutes. Add the celery, carrot, fennel and chili, and increase the heat. When tomato-fennel mixture is done roasting, place into saucepan. automatically turn to soup. Slow Roasted Tomato and Fennel Soup Printable Recipe in PDF. Sprinkle with salt and pepper, and set aside. Place sliced cut and sliced sections of fennel bulb and leeks on the second lined baking tray, and spread evenly. I’m a soup fiend. Stir until well coated, then pour in the tomatoes, stock, oregano and roasted vegetables. 1/2 tsp kosher salt, plus more to taste. 2 cups grape tomatoes, roasted whole in the oven. 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. The fennel and onions will take about 30–40 minutes and the tomatoes 45–55 minutes. 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