Soups are our go to dish in fall and winter. This delicious roasted fennel tomato soup is light, tasty and loaded with vitamins for the days following the holidays.
I am sure you know the feeling of heaviness that follows the days after feasting till the new year. We are by then resolved to loose the extra weight we have put on after the rich meals and dinners we had. I know, I am like that. I want to immediately detox my system following all those sumptuous feasts. My go to recipe is warm and nourishing soups served with my Homemade Spelt Bread or Sourdough bread.
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How to make Roasted Fennel Tomato Soup Recipe
Since, I love to make soups on a low heat to infuse all the flavors, I usually cook in a heavy bottom pot instead of a stock pot. My preference is a cast iron Dutch oven which does retain heat for a long time. All I need to do, is roast the fennels well and then add the canned tomatoes to simmer on a low heat. Then, I add the spices and oil. There is no need for much spices in this recipe.
Note on the main ingredients for this soup
Canned Tomatoes
Because, during winter I have practically no access to freshly grown produce from our garden, I have resorted to using canned tomatoes. Moreover, the flavor of the tomato is better from the can in winter as opposed to fresh tomatoes from the store. Fresh tomatoes purchased from the stores during winter months, lack flavor or taste because they are usually grown in green houses or imported from afar. Hence, I stock up on canned tomatoes either homegrown or store bought. This year we had a bad harvest, so I used store bought organic canned tomatoes.
Fennel
Fennels are typical winter vegetables and they are winter sturdy. We had some fennels from out garden late autumn. And they usually store well in the fridge with my Tupperware fridgesmart containers.
Olive Oil
I usually use olive oil for most of soups. You could also use butter if you are vegan.
Tools you will need
With these sorted, now lets get started.
Ingredients:
2 Fennels medium size
1 medium onion
2- 3 cloves of garlic
1 tin of canned tomatoes (if you are using fresh tomatoes use 1 kg of blanched and peeled tomatoes)
3 tablespoons of olive oil
1 teaspoons of freshly ground black pepper
1-2 teaspoons of Himalaya pink salt.
100 ml of full fat fresh cream ( use vegan cream if you are vegan)
a bunch of fresh basil leaves
a pinch of baking soda
Instructions Method 1
Dutch oven Roasted Fennel Tomato Soup
- Heat the cast iron Dutch oven over medium heat.
- Chop the fennel into big pieces after washing and removing the hard part.
- Chop the onions into big cubes.
- Add the olive oil into the dutch oven.
- Add the chopped onions and garlic cloves and saute them until they turn translucent.
- Next add the chopped fennel and saute until its turns glassy and turns slightly brown and cooked.
- Add the canned tomatoes and the baking soda and cook over low heat for about 30 minutes.
- Blend using a hand mixer and blend until smooth and creamy.
- Add the seasonings and a dash of olive oil, and the fresh cream and stir well. Heat again before serving.
- Add the fresh basil leaves and serve.
- Serve hot topped with shredded cheese or croutons.
Method 2
Instructions for Oven Roasted Fennel Tomato Soup
- Chop all the vegetables and place in a glass baking dish coating them with olive oil.
- Bake in a pre-heated oven for about 30 minutes until they are roasted.
- If you are using fresh tomatoes you halve them and bake in the oven after coating with oil.
- Peel of the skin of the tomatoes, it will come off easily.
- Once they are all baked with a light crust on them, blend them in a hand mixer.
- Add the spices, seasoning and fresh cream and heat the soup shortly for about 10 minutes before serving.
- Top with fresh basil leaves and serve hot.
Additional Tips for Roasted Fennel Tomato Soup
Why I use baking powder for the soup?
Since Tomatoes are acidic, when you add a pinch of baking powder before the tomatoes are cooked, you will neutralize the acidity of tomatoes. The tomatoes will also tastes sweeter.
Why use an immersion blender?
Since soups are usually boiling hot whenever you get to the pureeing stage, it’s best to use a glass blender for this purpose. For the simple reason that plastic leeches into food when it comes in contact with hot substance, I use a hand mixer also known as an immersion blender. On the other hand, cool the soup before using a conventional blender.
Another reason, I prefer the hand blender is that it saves on the washing up. I can blend the soup straight into the pot.
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Ingredients
Instructions
Dutch oven Roasted Fennel Tomato Soup
Instructions for Oven Roasted Fennel Tomato Soup
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