Roasted Fennel and Tomato Soup Recipe

Step 1: To begin making the Roasted Fennel and Tomato Soup Recipe, wash the fennel bulbs and tomatoes and pat them dry with a kitchen towel

Step 2: Preheat the oven to 200 C and grease a baking tray with olive oil

Step 3: Cut the fennel bulbs into slices and tomatoes into halves

Step 4: Arrange the fennel, tomatoes and garlic on a baking sheet

Step 5: Drizzle 1 tablespoon olive oil over the fennel, tomatoes and garlic and sprinkle some salt

Step 6: Roast the fennel and tomatoes in the preheated oven for 20-30 minutes until you notice slight charred marks on the fennel and tomatoes

Step 7: Once roasted, remove them from the oven and allow it to cool a little before you can blend

Step 8: If your blender can take hot ingredients, then  you can go ahead and add the roasted fennel and tomatoes into the blender

Step 9: Transfer the roasted fennel and tomatoes into the blender and blend to make a smooth puree adding a little vegetable stock or water if requriedTransfer the fennel tomato soup into a sauce pan; add in the butter, vegetable stock, salt, black pepper, dried rosemary and basil and give it a quick boil

Step 10: Stir in the fresh cream and simmer for another minute

Step 11: Check the salt and seasonings and adjust to suit your taste

Step 12: Serve the Roasted Fennel and Tomato Soup into serving bowls, garnish with cream and a few herbs, serve with any bread like Mushrooms On Toast Recipe slices for a wholesome weeknight dinner