Roasted Tomato and Fennel Soup
-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.