Roasted Tomato Fennel Soup

This is such a simple soup but oh so flavorful with oven roasted tomato and fennel with a little earthy thyme and fragrant smoked paprika and a touch of spice. This would make an ideal starter course or a fantastic lunch. We freeze it in individual portions as a terrific alternative to having to use a can opener for a quick meal any time.

Serves 6
8 large ripe tomatoes diced
1 large fennel bulb diced
1 medium red onion diced
4 cloves chopped garlic
4 tbsp olive oil
2 tbsp brown sugar
1/2 tsp crushed chillies (optional)

3 tbsp balsamic vinegar
Salt and pepper to season


Toss all ingredients together in a shallow baking dish and bake at 350 degrees F. Cook for about 60-70 minutes, stirring occasionally or until the fennel pieces are very soft and most of the liquid has cooked off and the tomato and fennel reach a good chunky consistency. Puree this mixture well in a blender or food processor and pour into a soup pot. Add:

8 cups vegetable stock (salt free or low sodium are best)

2 tbsp chopped fresh thyme
2 tbsp smoked paprika

 

Simmer for 20-30 minutes or until the soup reaches your desired consistency. Taste and do a final seasoning of salt and pepper if necessary. Serve.