Roasted Tomato and Fennel Soup
Cooking Steps
-Preheat oven to 400 F
-Line a large baking sheet with foil. Place fennel slices, onion slices and tomato halves on the baking sheet. Drizzle olive oil over fennel and onions. Place in the oven to roast.
-After 30 minutes, remove the onions and fennel from the oven and place them in a large saucepan or pot. Continue to roast the tomatoes for another 30 minutes.
-When the tomatoes are roasted, add them to the pot with the onions. Add coconut milk, chicken stock, garlic, thyme, oregano, salt and pepper. Turn the pot to medium-high heat and bring the soup to a boil. Once soup is boiling, reduce heat to medium-low and allow to simmer for 10 minutes.
-Transfer into a blender (or use an immersion blender) and pulse a few times until the soup reaches your desired consistency. I like mine to be pretty thick and chunky so I don’t blend it for long.
-Transfer soup into serving bowls. Top with chopped fennel fronds.
Serves 4
1hr, 30min
This is a Non-Dairy Recipe
Ingredients
- 1 fennel bulb, sliced
- 1 medium white onion, sliced
- 1.5 lb medium roma tomatoes (about 6), sliced in half
- 1 tbsp extra virgin olive oil
- 7 oz coconut milk (half of a standard 14oz can)
- 1.5 cups chicken stock
- 1 clove garlic, minced
- 1 tsp dried thyme
- 1 tsp dried oregano
- salt and pepper to taste, 2 tbsp fennel fronds, chopped (for garnish)
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[...] blogs and sites on the web!Roasted Tomato and Fennel Soup Fast Paleo / Posted on: April 19, 2012Fast Paleo – -Preheat oven to 400 F -Line a large baking sheet with foil. Place fennel slices, onion [...]