Roasted Garden Fennel and Tomato Soup | Club House for Chefs

Ingredients

• Soup | Serves 4
• 6 each Heirloom tomato, medium sized
• 100 ml Extra virgin olive oil
• 2 tbsps Fine sugar
• 3 tsps Club House ® Red Pepper, Crushed
• 1/2 tsps Salt
• 1/2 tsps
• 4 each Club House ® Bay Leaves, Whole
• 2 each Parsley stem
• 2 each Basil stem
• 1 tsps Club House ® Fennel Seed
• 1 tsps Club House ® Pepper, Black Whole
• 2 bulb Fennel
• 3 each Shallots, whole and fine julienne
• 5 each Garlic cloves, sliced fine
• 2 cup Tomato water or vegetable stock
• 1/2 cup Dry white wine
• 1/2 cup Heavy cream
• 4 tbsps Unsalted butter
• 4 tbsps Grapeseed oil
• Garnish | Serves 4
• 1 each Baby heirloom cherry tomato
• 8 Coriander leaves
• 8 Basil leaves
• 8 Dill leaves
• 8 Fennel