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Lazy and Delicious Tomato and Fennel Soup

Lazy and Delicious Tomato and Fennel Soup (Thanks to Shirley Schultz for this recipe.)  

4 lbs tomatoes:  Wash and slice thick.  I used whatever tomatoes I had from the farm; slicing tomatoes and cherry tomatoes.  I sliced the cherry tomatoes in half.

1 large or 2 medium onions:  Cut in thirds.  I had two medium onions.  

3 medium fennel bulbs:  Washed, cored, and cut in half lengthwise and then across.  I cleaned the stalks and gave them a rough chop.

1 bulb of garlic:  Washed and left whole.  

You may need three baking trays.  

Place all of the vegetables on the trays lined with parchment paper.   Drizzle the vegetables with olive oil and sprinkle with salt and pepper. Bake at 425* for 30 minutes.  Allow to cool completely. Using a Nutribullet, purée the vegetables in batches.  Blend the batches thoroughly in a Dutch oven (or in a bowl if you wish to refrigerate for later). At this point it may be hard to not eat the soup. It's lovely as a cold soup at this point.   For a thinner hot soup, heat in the Dutch oven with a homemade broth of your choice, and possibly cream . Garnish with shavings of Parmesan cheese and croutons.  Basil is an option.  

PS. The Nutribullet worked really well to purée the cooled vegetables.   It seemed easier than then a hand blender or the standard heavy-duty blender.