Tomato Fennel Soup

Preheat your oven to 425F and line a baking sheet or roasting pan with parchment paper.

Cut the medium-sized tomatoes in half and place them cut-side up on the prepared pan. Place the cherry tomatoes on the tray, leaving them whole.

Peel the onion and cut it into large sections. Place the sections on the tray with the tomatoes.

Cut the top off of the garlic bulbs, just enough to expose the cloves. Place them cut side up on the prepared pan.

Prepare the fennel bulb and cut it into sections and place on the prepared pan. See notes for more instructions on how to prepare the fennel.

Drizzle the olive oil on top of everything in the prepared pan. Sprinkle with a little salt and place in the preheated oven for 40 minutes.

Take the pan out of the oven and let everything cool for 10-15 minutes. Take the garlic bulbs off of the tray. Place the remaining of the ingredients in your high powered blender. If using an immersion blender, place the ingredients in a soup pot. Squeeze the cloves out of the bulbs and add them to the rest of the ingredients.

To the tomato mixture, add the broth, fresh dill and 2 tsp of salt. Blend until smooth. If using a high-powered blender, you may want to transfer some to a pot for reheating before serving.

Serve with a dollop of soup cream and some of the dill-looking fronds from the fennel. Enjoy!

Equipment Needed

Spice Level:

Dietary