Roasted fennel and tomato soup

Recipe from: 14 May 2013
vegetarian soup recipe

Ingredients 9
Servings 1
Minutes 00:15


Serving Change
  • 8
    medium tomatoes - quartered
  • 2
    medium fennel bulbs - cut into small chunks
  • 3
    cloves granulated garlic - chopped
  • 2
    PnP Finest extra-virgin olive oil
  • 1
    white balsamic vinegar
  • 1
    PnP brown sugar
  • 1
    pinch salt and milled pepper
  • 3
    tomato cocktail
  • 1
    glug PnP Finest extra-virgin olive oil - for serving


Preheat the oven to 180°C.

Place the tomato, fennel bulbs and garlic on an oven tray, drizzle with olive oil and vinegar. Sprinkle over sugar, salt and pepper and roast for 25-30 minutes. Remove from oven and allow to cool.

Pour tomato and fennel mixture, with all the juices, into a deep bowl.

Blitz with a hand-held blender until smooth, add tomato juice and stir well.

Serve cold, drizzled with olive oil.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.


Read more on: soups  |  tomato  |  recipes

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