ROASTED TOMATO AND FENNEL SOUP
Steps:
- Core tomatoes and cut in half lengthwise: arrange, cut side up on foil lined rimmed baking sheet. In small bowl mix 2 tbsp. of the oil, garlic and half each of the salt and pepper, brush over tomatos and bake in oven 350F until softened and shriveled and bottoms are browned, about 2 hours. Meanwhile trim fronds from fennel bulb and reserve; cut off stalks and discard. Cut fennel in half lenghtwise. Trim out and discard core: cut fennel into 1/2 inch cubes. In large saucepan, heat 1 tablespoon of oil over medium heat; cook fennel, stirring occassionally until golden, about 8 minutes. Add 1 1/2 cups water reduce heat cover and simmer until very tender about 20 minutes. Pour into bowl. Add 1 tablespoon of the remaining oil to pan: cook onion over medium heat, stirring occassionally, until softened, about 5 minutes. Add tomatoes and stock bring to boil. Reduce heat and simmer for 15 minutes. Transfer tomato mixture to blender or food processor; puree until smooth. Return to pan. Stir in cooked fennel, basil and remaining salt and pepper. (Make ahead; Let cool nad refrigerate in airtight container for up to 2 days). Heat until steaming, about 5 munutes. In bowl, whisk vinegar with remaining oil. Ladle soup into bowls: garnish with drizzle of vinegar mixture. Arrange reserved fronds over top. Per serving about 149 cal., 3g protien.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #lunch #main-dish #soups-stews #vegetables #canadian #oven #dinner-party #holiday-event #vegan #vegetarian #stove-top #dietary #comfort-food #british-columbian #taste-mood #equipment #4-hours-or-less
You'll also love
