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Roasted Fennel Tomato soup

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Fennel is a root vegetable which has a very aromatic and appetizing flavor when roasted in the oven. This is typically referred to as ‘liquorice’ which means sweet and aromatic. By roasting fennel bulbs and incorporating them in the soup, the flavor profile of basic tomato soup is enhanced.

I add potato and onion along with tomatoes which provide body and substance to the soup. In addition, using campari tomatoes – which are naturally sweet – brings the whole soup together. This soup does not use any Vegetable stock. It is seasoned with warm spices such as cinnamon and cloves. This provides deep flavor and is a great dinner choice for cold winter nights. Pair it up with Pesto Feta sandwiches !

Roasted Fennel Tomato soup recipe

Ingredients –

Procedure –

  1. Slice the fennel bulbs and roast them for 20 mins in a hot oven at 400 degrees
  2. Pressure cook the potato, onion and tomatoes with 4 cups of water along with the cinnamon and cloves until the vegetables are soft, about 10 minutes cooking time with pressure
  3. Cool the vegetables completely
  4. Remove spices from the cooked vegetables and discard
  5. Blend the fennel along with cooked vegetables to a smooth puree
  6. Sieve the mixture to remove the fennel fiber and some remaining skin of tomatoes
  7. Bring to a boil in a stock pot with a cup of milk and salt to taste
  8. Serve with fresh sprinkled black pepper powder

Serve piping hot on a cold winter night with pesto feta sandwiches

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