Roasted Tomato Fennel Soup | Nourishing Meals®

Roasted Tomato Fennel Soup | Nourishing Meals®

nourishingmeals.com

I like to make this soup in late summer when the Roma tomatoes and fresh fennel are plentiful.

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Ingredients

  • 3 pounds roma tomatoes (about 12 to 14)
  • 2 medium fennel bulbs
  • 1 large leek(s)
  • ¼ cup extra virgin olive oil
  • 1 teaspoon sea salt
  • 4 cups chicken bone broth (or vegetable stock)
  • ½ cup fresh basil

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