Roasted Tomato and Fennel Soup

Steps to make Roasted Tomato and Fennel Soup

1. 1

   Preheat oven and prepare vegetables

   5
   

   Preheat the oven to 400 °F. Arrange 2 sliced fennel bulbs, 1 sliced onion, 7 ounces cherry tomatoes, and 6 garlic cloves on a large baking pan. Drizzle 2-3 tablespoons olive oil over the veggies and toss to coat. Drizzle 1 tablespoon balsamic vinegar over the onions. Scatter with thyme leaves, sprinkle with a pinch of salt and black pepper, ½-1 teaspoon smoked paprika, ½ teaspoon cumin, and ¼ teaspoon chili flakes.

2. 2

   Roast

   30
   

   Roast the vegetables for about 25 to 30 minutes, flipping once halfway through cooking, until the fennel is soft and caramelized on both sides.

3. 3

   Simmer tomatoes and vegetable stock

   15
   

   To a large pot, add 1 can squashed tomatoes and 1 cup vegetable stock and bring to a boil. Reduce the heat to a simmer and cook, covered, until the tomatoes fall apart.

4. 4

   Transfer veggies to blender

   5
   

   Peel the roasted garlic and transfer all the roasted veggies to a blender with 1 cup vegetable stock. Deglaze the pan with a little hot water and add the deglazed juices to a blender too. Add in the simmered tomatoes and 1 roasted jarred pepper.

5. 5

   Blend

   2
   

   Blend until creamy and smooth.

6. 6

   Warm up

   5
   

   Transfer the soup back to the pot to warm up. Thin out with the remaining 1 cup vegetable stock if needed. Taste and adjust the seasonings.

7. 7

   Make croutons

   5
   

   In a skillet, heat 1 tablespoon oil. Once hot, add in the bread cubes and toss to coat. Slowly toast the bread cubes, tossing them around occasionally until golden brown. Sprinkle with a good pinch of salt.

8. 8

   Serve
   

   Ladle the soup among bowls. Top with fennel fronds and homemade croutons. Serve and enjoy!