Warm Up with Roasted Tomato and Fennel Soup

Let the comforting warmth of creamy roasted tomato and fennel soup flow through your taste buds, highlighted by the deep sweetness of the roasted peppers, and the understated anise aroma of fennel. Paired with the crunch of crispy parmesan crisps and a golden sourdough toast alongside a drizzle of fragrant herb-infused oil, the dish is to be savoured both by palate and senses alike. Let us delve into this luxurious recipe which is as gratifying to cook as it is to eat.

Ingredients For the Roasted Tomato and Fennel Soup:

• 6 large ripe tomatoes, halved
• 2 red bell peppers, deseeded and quartered
• 1 medium fennel bulb, thinly sliced (reserve fronds for garnish)
• 1 medium onion, chopped
• 3 garlic cloves, unpeeled
• 3 cups vegetable stock
• 1 cup heavy cream or coconut cream (for a vegan option)
• 2 tbsp olive oil
• 1 tsp smoked paprika
• Salt and freshly ground black pepper, to taste

For the Parmesan Crisps:

• 1 cup grated Parmesan cheese

How to make the Herb Oil:

• ½ cup olive oil
• 2 tablespoons fresh basil leaves
• 1 tablespoon fresh parsley
• 1 small garlic clove, peeled
• A pinch of salt

For the Sourdough Toast:

• 4 slices sourdough bread
• 2 tablespoons butter or olive oil

Steps to make Roasted Tomato and Fennel Soup:

1: Roast the Vegetables

Preheat your oven to 200°C (400°F).
Put the halved tomatoes, bell peppers, sliced fennel, and unpeeled garlic cloves on a baking tray. Toss with olive oil, sprinkle with salt, and sprinkle over smoked paprika.
Roast for 25–30 minutes or until the vegetables are tender and lightly browned around the edges.
Take out from oven. Peel the garlic cloves, then set the vegetables aside.

2: Preparation of the Soup Base

Place in a big pot over medium heat, add a drop of olive oil.
Add chopped onion to the pot. Sauté the onion until it gets translucent.
Add the roasted vegetables and peeled garlic to the pot.
Add the vegetable stock. Simmer for 10 minutes to let the flavors meld together.

3: Blend and Finish

Use an immersion blender or blend the soup in batches with a regular blender.
Add heavy cream or coconut cream. Season with salt and freshly ground black pepper.
Simmer over low for 5 more minutes.

4: Parmesan Crisps

Preheat the oven to 190°C (375°F).
Line a baking pan with parchment. Shape small Parmesan cheese peaks, flattening slightly onto the pan.
Place in oven, baking for 5-7 min., or lightly golden and very puffed, let cool completely for removal from paper.

5: Prep Herb Oil

Place olive oil, basil, parsley, garlic and pinch of salt in blender.
Blend until completely smooth.
Strain through a fine mesh sieve if a clear oil is desired.

6: Toast the Sourdough

Heat a skillet over medium heat and melt butter or drizzle olive oil.
Toast the sourdough slices until golden and crispy on both sides.

7: Assemble and Serve

Ladle the soup into bowls and drizzle with herb oil.
Garnish with fennel fronds and a parmesan crisp.
Serve with the toasted sourdough on the side.

Tips and Variations

• For a smoky twist, add a roasted chipotle pepper to the soup.
• Substitute gluten-free bread or crisps for dietary preference.
• Store leftover soup in an airtight container in the fridge for up to three days.
• Enjoy this velvety roasted tomato and fennel soup—a harmony of flavors and textures bound to elevate any mealtime experience.

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