It seems that Sunday has become the day to make soup. Inspiration this week came from a Vegetarian Times recipe for Fennel Tomato Soup. I picked up a fennel bulb, used up a quart of tomatoes that I had canned over the summer (with added basil) and added a bulb of roasted garlic.
Roasted Fennel, Garlic and Tomato Soup
- olive oil
- 1 large fennel bulb, quartered
- 2-3 carrots chopped
- 1 onion chopped
- 1 bulb of garlic, top trimmed off
- dry white wine
- 4 cups low-sodium vegetable broth
- 1 28-oz. can crushed tomatoes, fire roasted or with basil ( I used up a quart that I had canned over the summer that I had added basil to)
- crushed red pepper flakes (optional)
- salt and pepper
Quarter the fennel bulb and onion, dice carrots and trim the top of the garlic ( I actually had a lot of loose pieces). Toss fennel, onion and carrot with salt, pepper and olive oil, spread on a sheet pan. Wrap garlic in foil, pour over abut a 1/2 tbs of oil and loosely close. Place on the sheet pan with the other veggies and roast at 400 for 20-30 minutes, stirring the vegetables up about 1/2 way through.
Take the roasted vegetables, squeeze the garlic out of its skin and add to a large pot. Add tomatoes, broth, wine, chili flakes and vegetable broth and bring to a simmer.
I let this simmer for about 20 minutes and then used my immersion blender (Thanks Mom). I topped the soup before serving with Parmesan cheese and some of the fennel frawns.