Roasted Fennel Tomato Soup
Soups are our go to dish in fall and winter. This delicious roasted fennel tomato soup is light and nourishing for the days following the holidays.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at vitalfairliving.com.
Cooking tools:
- Dutch oven
- Stove
- Oven
- Chef's knife
- Cutting board
- Baking dish
- Immersion blender
- Mixing bowl
- Measuring spoon
- Spoon
Ingredients
- 2 medium fennels
- 1 medium onion
- 2 to 3 cloves garlic
- 1 tin canned tomatoes (or 1kg fresh, blanched and peeled)
- 3 tablespoons olive oil
- 1 teaspoon freshly ground black pepper
- 1 to 2 teaspoons Himalayan pink salt
- 100 ml full-fat fresh cream (or vegan cream)
- A bunch of fresh basil leaves
- A pinch of baking soda
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