Recipe Roasted tomato and fennel soup

Ingredients :

• 2 kg ripe tomatoes
• 1 fennel bulb
• 1 small carrot, roughly chopped
• 6 garlic cloves
• 60 ml olive oil (plus extra to serve, if you want)
• 1 tbsp balsamic vinegar
• Handful basil leaves
• Salt and black pepper

Method :

1. Heat oven to 200C. Cut tomatoes in half, place cut side up on a roasting tray. Slice fennel into quarters, and add to tray with the carrots and garlic cloves. Drizzle the olive oil, balsamic vinegar, salt, pepper, and give it all a really good mix.
2. Cover the tray loosely with foil. Bake for 1 and half hours or until well cooked. Remove the foil, and roast, uncovered, for another 15-20 minutes to slightly caramelise the juices.
3. Add half the basil and blitz until smooth and velvety. I decided to save on washing up, (and didn"t want to waste any of the yummy caramelised bits at the bottom of the baking tray!) and blended the ingredients in the baking tray
4. Taste and adjust the seasoning if necessary. Serve the soup, with a drizzle of olive oil, if you like, basil and black pepper, and a wedge of sourdough.

Recipe Roasted tomato and fennel soup 2010-08-21T21:25:00-07:00 Rating: 4.5 Diposkan Oleh: CakeMaster