Roasted Tomato Fennel Soup
I like to make this soup in late summer when the Roma tomatoes and fresh fennel are plentiful.
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Cooking tools:
- Immersion blender
- Mason jar
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Pot
- Measuring cup
- Ladle
- Serving bowl
Ingredients
- 3 pounds roma tomatoes (about 12 to 14)
- 2 medium fennel bulbs
- 1 large leeks
- ¼ cups extra virgin olive oil
- 1 teaspoon sea salt
- 4 cups chicken bone broth (or vegetable stock)
- ½ cups fresh basil
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