Roasted Tomatoes and Fennel Soup | Recipe | Kitchen Stories
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Keywords
- italian
- weeknight dinner
- main
- crowd pleaser
- prepare ahead
Ingredients
- 15 tomatoes
- 1 Large fennel bulb
- 4 onions
- 8 cloves garlic
- 10 sprigs thyme
- 15 leaves basil
- 70 g unsalted butter
- 400 ml vegetable stock
- 8 tbsp olive oil
- salt and pepper
- grated Parmesan cheese for serving (optional)
- loaves of bread for serving (optional)
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