Roasted fennel and tomato soup
4 servings
Prep: 15 mins,
Cooking: 30 mins
Enjoy this tomato soup with a dollop of fresh basil pesto.
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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 |
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