Roasted fennel and tomato soup

Name: Roasted fennel and tomato soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Can Be Frozen
Ingredients: 8 tomatoes quartered; 2 fennel bulb cut into small chunks; 3 garlic cloves, chopped; 2 Tbs pnp finest extra-virgin olive oil; 1 Tbs vinegar white balsamic; 1 Tbs pnp brown sugar; 1 sea salt and freshly ground black pepper; 3 cup tomato juice; 1 olive oil extra virgin, to serve

4 servings Prep: 15 mins, Cooking: 30 mins

Rate this recipe

Enjoy this tomato soup with a dollop of fresh basil pesto.

By Food24 May 14 2013

Print Recipe

130

VIEWS

Facebook Twitter Pinterest Whatsapp

Recipe Disclaimer

Tap for method

Ingredients (9)

8	tomatoes — quartered
2	fennel bulb — cut into small chunks
3	garlic — cloves, chopped
2 Tbs	pnp finest extra-virgin olive oil
1 Tbs	vinegar — white balsamic
1 Tbs	pnp brown sugar
1	sea salt and freshly ground black pepper
3 cup	tomato juice
1	olive oil — extra virgin, to serve

Tap for ingredients

Method:

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.