We love the taste of homemade soup in our house especially during the frosty winter months! A few roasted vegetables and some excellent veggie broth go a long way to bringing warmth to the body. Since we are exploring fennel this week, I decided to roast up some fennel and Roma tomatoes. In the end, this has become one of our family's favourite soups.
Roasted fennel and tomatoes.
All photos by Robert Gontier. iPhone 6.
Roasted Fennel & Tomato Soup
Prep Time: 15 minutes Cook Time: 40 minutes Total Time: 55 minutes
2 fennel bulbs
10 Roma tomatoes
2 tbsp of olive oil
1 tbsp herbs de provence
4 cups of vegetable broth
salt & pepper to taste
1) Cut fennel into 1 inch slices. Cut the tomatoes in half and place both vegetables on two baking trays equally divided.
2) Drizzle with olive oil and sprinkle with salt & pepper. Also add the herbs de provence. Mix well.
3) Roast for 45 minutes.
4) Let cool to room temperature and pour into a large pot. Pour in vegetable broth and puree with an immersion blender.
5) Warm through and serve (or let cool and freeze).