Roasted Tomato Soup | Hailee Catalano Recipes | Cafe Hailee

Ingredients

• 1 3/4 pounds vine ripe tomatoes (halved)
• 2 shallots (peeled and halved )
• 1/2 of a medium fennel (cored and roughly chopped, fronds saved for garnish)
• 1 head of garlic (top cut off)
• 2 Tbsp chicken fat or unsalted butter
• 2 Tbsp olive oil
• Kosher salt and black pepper
• 1 cup chicken stock (plus more if needed )
• 1 bay leaf
• 1 tsp smoked paprika
• 1/4 cup heavy cream
• Thinned creme fraiche or sour cream (for serving, if desired*)
• Extra virgin olive oil (for serving)