Recipe Tomato Fennel Soup

Roast for about 25 30 minutes flipping onto the other side half way through until fennel is soft and caramelised on both sides.

Recipe tomato fennel soup. Heat olive oil in a large saucepan over medium high heat. Bring to a. Add the quartered fennel bulbs.

Add 1 1 2 cups water 2 teaspoons brown sugar and tomatoes. Pour in tomatoes 1 1 2 cups water and the stock. Cook and stir fennel onion celery and garlic in the hot oil until tender about 10 minutes.

Remove from oven and carefully transfer to a large soup pot. Pour in the wine or lemon juice and basil. Place the vegetables into a food processor and pulse until you have a thick chunky mixture.

While the veggies are roasting place squashed canned tomatoes and 1 cup of stock in a large pot. Pour tomatoes and chicken broth over vegetable mixture and simmer for 4 minutes. Add fennel seeds and scallions.

Melt the butter in a large skillet over medium heat. Drizzle 1 tablespoon olive oil over the fennel tomatoes and garlic and sprinkle some salt. Remove saucepan from heat and add basil and parsley.

Arrange the fennel tomatoes and garlic on a baking sheet. Cut the fennel bulbs into slices and tomatoes into halves. Allow it to come to boil and simmer covered until tomatoes fall apart.