ROASTED TOMATO AND FENNEL SOUP
Roasted tomato and fennel soup is a very hands-off as most of the magic happens in the oven. It's naturally vegan and gluten-free although benefits from a mountain of homemade croutons.
Provided by Ania
Categories salads and soups small plates
Yield serves 4
Number Of Ingredients 19
Steps:
- Heat up the oven to 200° C / 390° F and grab a large baking dish or tray. Use a larger tray (ignore the first photo - I used it as it looked nice) and ensure there is a bit of space around each piece of fennel to get more caramelisation.
- Coat (or brush if wanting to use less oil) fennel, onion, cherry tomatoes and garlic cloves in olive oil and drizzle the onions in balsamic vinegar. Scatter with thyme leaves, sprinkle with salt, pepper, smoked paprika, cumin and chilli if using.
- Roast for about 25-30 minutes (flipping onto the other side half way through) until fennel is soft and caramelised on both sides.
- While the veggies are roasting, place squashed canned tomatoes and 1 cup of stock in a large pot. Allow it to come to boil and simmer, covered until tomatoes fall apart.
- Transfer all the roasted veggies (deglaze the pan with hot water and add that too) to a blender with some stock, simmered tinned tomatoes and a jarred pepper (if using). Blend until smooth.
- Transfer to back to the pot you used to cook canned tomatoes, warm up and season to taste, with more salt, pepper, balsamic or sweetener if needed. Dilute with a bit more stock if needed.
- Serve with swirl of cashew cream on top and homemade croutons or spiced chickpeas for more substance .
- Cut the bread into an even dice. I went for small 0.5 cm / 0.2" cubes.
- If your bread is fresh, like mine was, toast it on a dry stainless steel pan first until dry and barely toasted. Otherwise the croutons will be greasy.
- Once the cubes of bread are dry, remove them from the pan and wipe the pan with a clean kitchen towel.
- Return the pan to the stove and heat up the oil slowly. Once the oil gets hot, throw the bread cubes in and immediately coat them in the hot oil.
- Allow the bread to toast slowly in the pan, tossing it around from time to time. Season with a good pinch of salt and set aside for the soup.
Nutrition Facts : Calories 223.08 calories, Carbohydrate 25.72 grams, Cholesterol 0 milligrams, Fat 11.79 grams, Fiber 5.42 grams, Protein 4.61 grams, SaturatedFat 1.72 grams, Sodium 1174.96 milligrams, Sugar 12.76 grams, TransFat 0.01 grams, UnsaturatedFat 10.07 grams
TOMATO-FENNEL SOUP WITH BRIE TOASTS
The childhood pleasure of tomato soup with a side of grilled cheese had been enshrined in my mind since I'd last had it, decades ago. A tart, bright tomato soup and a crispy sandwich with an oozing interior: no wonder they are an iconic match. This recipe, spiked with fennel and Pernod, is livelier and more sophisticated than your usual tomato soup. It has a more complex flavor, too, with the fennel bulb adding a pronounced sweetness, along with a very gentle licorice flavor brought out by the Pernod. Serve with slim croutons seasoned with fennel seeds and topped with Brie. (Here's a helpful tutorial on how to cut up fennel.)
Provided by Melissa Clark
Categories dinner, soups and stews, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Melt 6 tablespoons butter in a large pot over medium heat. Add fennel, onion and 1/2 teaspoon salt. Toss to combine. Reduce heat to medium-low. Partly cover and cook, stirring occasionally, until vegetables are very tender, about 20 minutes. Stir in garlic and chile powder; cook 1 minute. Stir in Pernod and cook until almost completely evaporated, about 3 minutes.
- Pour in tomatoes, 1 1/2 cups water and the stock. Bring to a simmer and cook gently, uncovered, for 30 minutes. Season with 1 1/2 teaspoons salt and the black pepper. Purée soup in batches using a blender or immersion blender until smooth.
- Transfer soup back to pot over medium heat; simmer until slightly thickened, 5 to 10 minutes more. Scrape down sides and bottom of pot occasionally. Remove from heat and cover to keep warm.
- Heat oven to 350 degrees. Spread bread slices on a large baking sheet. Bake until light golden, about 10 minutes.
- Toast fennel seeds in a small skillet over medium heat until fragrant and lightly colored, 2 to 3 minutes. Melt in remaining 1 tablespoon butter.
- Adjust oven temperature to broil and position rack 6 inches from heat. Brush toasts with fennel-seed butter and top with Brie. Return to oven and broil until bubbly and golden, 1 to 3 minutes (check every minute or so to see that they are not burning). Ladle soup into bowls and top with a cheese crouton. Garnish with fennel fronds.
Nutrition Facts : @context http, Calories 309, UnsaturatedFat 6 grams, Carbohydrate 26 grams, Fat 19 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 11 grams, Sodium 898 milligrams, Sugar 12 grams, TransFat 1 gram
TOMATO AND FENNEL SOUP
Provided by Food Network
Number Of Ingredients 13
Steps:
- In a large pot, heat the oil over medium heat. Add the fennel and cook, stirring, until it starts to soften, about 5 minutes. Add the celery, onion, and garlic. Cook, stirring, 5 minutes longer to allow the flavors to blend together. Carefully add the Pernod. (Caution! It could flame up.) Add the dill, celery seeds, and pepper. Add the vegetable stock and tomatoes, and bring the mixture to a boil. Reduce the heat to a simmer and let simmer for 40 minutes.
- Remove the pot from the heat. Process the soup, in batches, in a blender or food processor fitted with the metal chopping blade until smooth. Add the butter, if desired, and stir until melted. Taste and check the seasoning, adding salt if needed.
FRESH TOMATO AND FENNEL SOUP
I got this recipe from a local website. I've changed it a bit, but it's really good and refreshing. NOTE: if you don't have good fresh tomatoes, use a 2 lb. can
Provided by mysticchyna
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, heat oil over medium-low heat, then add the onion, fennel and garlic. Cover and cook gently for about 10 minutes.
- Pour in the wine (or lemon juice), and basil.
- Bring to boil, then back off the heat and lower temperature to simmer. Simmer for about 5 minutes.
- Add the tomatoes and stock. Return to boil, then lower heat and simmer for about 30 minutes, partially covered.
- Season to taste with salt and pepper.
- To serve, ladle into bowls, and top with the chopped basil and fennel fronds.
Nutrition Facts : Calories 162.2, Fat 8, SaturatedFat 1.2, Cholesterol 1.8, Sodium 127.8, Carbohydrate 17.9, Fiber 4.7, Sugar 7, Protein 4.5
FRESH TOMATO FENNEL SOUP
This soup really benefits by using fresh vine-ripened tomatoes and is low calorie and low fat.Try it hot or cold. From a January 1984 issue of Bon Appetite that featured Fabulous Diet Recipes.
Provided by Leslie in Texas
Categories Vegetable
Time 1h5m
Yield 1 cup, 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine tomatoes,stock,1 cup fennel,wine,onion,garlic,salt, bay leaf, pepper and sugar in large saucepan.
- Bring to boil;reduce heat to medium, cover and cook 20 minutes.
- Add remaining cup fennel and cook 15 minutes.
- Stir in Pernod and tomato paste and boil 3 minutes.
- Remove from heat;season with additional salt, if needed, then stir in parsley and butter.
- Ladle into bowls, top with chopped fennel fronds and serve immediately.
Nutrition Facts : Calories 98.7, Fat 3.2, SaturatedFat 1.5, Cholesterol 7.5, Sodium 535.6, Carbohydrate 11.5, Fiber 2.4, Sugar 5.3, Protein 3.7
FRESH TOMATO SOUP WITH BASIL AND FARRO
You overbought fresh tomatoes at the farmers' market and now you're left with a pile of overly-soft, rapidly-ripening fruit. What to do? Make a hearty, vegetable-based soup with those mushy tomatoes puréed into satiny sweetness. To mimic the creaminess of many tomato soup recipes, I often blend softly stewed tomatoes with a grain, in this case, farro. It adds an earthy flavor, and body, to make a tomato soup with bona fide stick-to-your ribs inclinations.
Provided by Melissa Clark
Categories soups and stews, appetizer
Time 1h30m
Yield 6 small servings
Number Of Ingredients 8
Steps:
- Pour 8 cups cold water and 1 1/2 tablespoons salt into a pot and bring to a boil over high heat. Lower heat to medium, add the farro and basil stems, and cook until grains are tender but still a little chewy, about 25 minutes. Drain, reserving the liquid.
- Heat the oil in a large pot over medium-high heat. Add the garlic and cook until fragrant and golden, about 2 minutes. Stir in the leek and a pinch of salt. Reduce the heat to medium and cook leeks until soft, about 5 minutes.
- Stir in the tomatoes, 1/2 teaspoon salt and 1 cup reserved cooking liquid. Bring to a simmer. Cook until the tomatoes have completely fallen apart, about 30 minutes.
- Using an immersion blender, blender or food processor, purée the tomato mixture until smooth (you may have to do this in batches). Add half the farro and pulse until the grains are broken down and the soup is a chunky purée. Stir in the remaining farro. If the soup seems thick, add more cooking liquid. Taste and add more salt if needed. Ladle the soup into serving bowls. Drizzle with oil; top generously with black pepper and torn basil leaves.
Nutrition Facts : @context http, Calories 208, UnsaturatedFat 1 gram, Carbohydrate 44 grams, Fat 2 grams, Fiber 8 grams, Protein 9 grams, SaturatedFat 0 grams, Sodium 725 milligrams, Sugar 10 grams
WHITE BEAN FENNEL SOUP
This filling soup is a favorite with our family and is often requested for company dinners. A hint of fennel accents the flavor of this quick-to-fix bean soup, while spinach and tomatoes add color. -Donna Quinn, Round Lake Beach, Illinois
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, saute onion and fennel in oil until tender. Add the broth, beans, tomatoes, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until fennel is tender. , Discard bay leaf. Add spinach; cook 3-4 minutes longer or until spinach is wilted.
Nutrition Facts : Calories 152 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 976mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 7g fiber), Protein 8g protein.
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