Quick, simple, delicious ... this tomato soup and fennel has everything to become an indispensable dish on your menus. You can take it hot during the winter and very cool during the summer, the option that, personally, I like the most and I enjoy the most. You will not get tired!
Six ingredients is all you need to get going; all common in the market. What will probably take you the longest will be roast the tomatoes, but you can do it in advance; the night before, for example. Will you dare to make this recipe? Let us know!
Tomato and fennel soup
The tomato and fennel soup is a great resource as a starter both in winter and in summer, when we will serve it very fresh.
Author Maria
Recipe type: Entrance
Rations: 4
Preparation time:
Cooking time:
Total time:
Ingredients
- 800 g. of tomatoes
- Extra virgin olive oil
- 1 chopped onion
- 3 garlic cloves, minced
- 1 fennel bulb, julienned
- 1 liter of vegetable stock
- 2 teaspoons tomato paste
- 1 teaspoon of salt
- 1 tablespoon of oregano
- 4 basil leaves
- Croutons for garnish
Preparation
- We preheat the oven to 190ºC.
- We put the tomatoes, brushed with virgin olive oil, in the oven and we roast them until the tomatoes are very soft and with blackened skin. The time will depend on the type of tomato and its maturation. Once roasted, we take them out of the oven and remove the skin.
- Meanwhile, in a saucepan, place a couple of tablespoons of olive oil and sauté the onion, garlic and fennel for about 10 minutes.
- Then we add the tomatoes, tomato paste, spices and broth and bring to a boil. Once it boils, lower the heat and cook for 10-15 minutes.
- Then we crush the mixture and we serve with croutons and some chopped basil leaves.