Recipe of the Week - Roasted Tomato & Fennel Soup
Posted on October 02, 2019 | Recipe
Savor the last tomatoes of the season by roasting them up and featuring them in this simple soup recipe from 5 Senses Palate! Garnish with fennel fronds and pair with grilled cheese for a comforting and satisfying meal.
- 2.5 lb. fresh ripe tomatoes
- 1 fennel bulb
- 2 green onions
- 1 Small slice of poblano pepper
- 3 tablespoons extra virgin olive oil
- 1 teaspoon white wine vinegar
- 1 teaspoon fish sauce (optional)
- 2 tablespoons tomato paste
- 1/4 cup heavy cream
- Salt to taste
- Fennel fronds (for garnish)
- Mexican Crema (for garnish - optional)*
Preheat the oven to 400º – Cut the tomatoes in half and place cut side down on a baking sheet prepared with parchment paper or a silicone mat. Remove the fennel tops, save some fronds for garnish. Cut the fennel in half, remove the core and cut in half again. Place the fennel, green onions, and pepper in the baking sheet. Drizzle with one tablespoon olive oil and sprinkle a pinch of salt. Roast in the oven for 10 minutes, remove the green onion and pepper, return the baking sheet to the oven and continue roasting for another 15 minutes. Let cool slightly.
In a food processor or blender, add the roasted vegetables and their juices from the roasting pan. Add 2 tablespoons extra virgin olive oil, white wine vinegar, fish sauce (optional), and tomato paste. Mix on high for 5 minutes. If the mixture is too thick add 1/4 cup or so of water. Mix again for 2 minutes. Pass the soup through a sieve and transfer to a medium pan. Cook over low heat, add heavy cream and bring to a low simmer. Add salt to taste, cook for 5 minutes or until warm through. Serve immediately. Garnish with fennel fronds and Mexican crema. Serve with your favorite grilled cheese. Enjoy!
*Mexican crema can be found in the Latin aisle of the grocery store, or at Latin stores.