Simple Way to Prepare Ultimate Roasted tomato and fennel soup

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We hope you got benefit from reading it, now let's go back to roasted tomato and fennel soup recipe. To cook roasted tomato and fennel soup you need 8 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to cook Roasted tomato and fennel soup:

1. You need 2 kg of ripe tomatoes.
2. Take 1 of fennel bulb.
3. Use 1 of small carrot, roughly chopped.
4. Get 6 of garlic cloves.
5. You need 60 ml of olive oil (plus extra to serve, if you want).
6. You need 1 tbsp of balsamic vinegar.
7. Provide Handful of basil leaves.
8. You need of Salt and black pepper.

Steps to make Roasted tomato and fennel soup:

1. Heat oven to 200C. Cut tomatoes in half, place cut side up on a roasting tray. Slice fennel into quarters, and add to tray with the carrots and garlic cloves. Drizzle the olive oil, balsamic vinegar, salt, pepper, and give it all a really good mix..
2. Cover the tray loosely with foil. Bake for 1 and half hours or until well cooked. Remove the foil, and roast, uncovered, for another 15-20 minutes to slightly caramelise the juices..
3. Add half the basil and blitz until smooth and velvety. I decided to save on washing up, (and didn't want to waste any of the yummy caramelised bits at the bottom of the baking tray!) and blended the ingredients in the baking tray.
4. Taste and adjust the seasoning if necessary. Serve the soup, with a drizzle of olive oil, if you like, basil and black pepper, and a wedge of sourdough..
5. .

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