Roasted Tomato And Fennel Soup

So delicious made from freshly harvested, vine ripened tomatoes; the taste cannot be matched. Bery much worth the time and effort! From canadian living magazine.

Steps

Core tomatoes and cut in half lengthwise.

Arrange , cut side up , on foil lined rimmed baking sheet.

In a small bowl , mix 2 tablespoons of the oil , garlic and half each of the salt and pepper.

Brush over tomatoes.

Bake in 350f oven until softened and shriveled and bottoms are browned , about 2 hours.

Meanwhile , trim fronds from fennel bulb and reserve.

Cut off stalks and discard.

Cut fennel in half lengthwise.

Trim out and discard core.

Cut fennel into 1 / 2 inch cubes.

In large saucepan , heat 1 tablespoon of the remaining oil over medium heat.

Cook fennel , stirring occasionally , until golden , about 8 minutes.

Add 1 1 / 2 cups water.

Reduce heat , cover and simmer until very tender , about 20 minutes.

Pour into bowl.

Add 1 tablespoon of the remaining oil into pan.

Cook onion over medium heat , stirring occasionally , until softened , about 5 minutes.

Add tomatoes and stock.

Bring to boil.

Reduce heat and simmer for 15 minutes.

Transfer tomato mixture to ble.

Ingredients

plum tomatoes, extra virgin olive oil, garlic cloves, salt, pepper, fennel bulb, onion, vegetable stock, fresh basil, balsamic vinegar