This Rustic Roasted Tomato and Fennel Soup is as comforting as it is visually stunning. The deep, rich colors of roasted tomatoes paired with the light green of fresh fennel create a beautiful harmony on the plate. Each spoonful delivers a burst of flavor, enhanced by the fresh basil and subtle heat from red pepper flakes. Perfect for a cozy evening at home or as a vibrant starter for a dinner party, this soup offers simplicity and sophistication in every bowl.
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- 6 medium tomatoes, quartered
- 1 medium fennel bulb, roughly chopped
- 1 large onion, cut into wedges
- 4 cloves garlic, peeled
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups vegetable broth
- 1/2 cup fresh basil leaves
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup heavy cream
Instructions
- Preheat your oven to 400°F (200°C).
- On a large baking sheet, spread the tomatoes, fennel, onion, and garlic. Drizzle with olive oil and season with salt and black pepper.
- Roast the vegetables in the oven for 25-30 minutes, or until they are tender and slightly charred.
- Transfer the roasted vegetables to a blender and add the vegetable broth. Blend until smooth.
- Pour the soup into a large pot and bring to a simmer over medium heat.
- Stir in the fresh basil leaves and red pepper flakes, if using.
- Simmer for an additional 10 minutes to let the flavors meld together.
- Stir in the heavy cream and heat through, but do not boil.
- Adjust seasoning with salt and pepper to taste.
- Serve warm, garnished with additional fresh basil leaves if desired.
Nutrition
Serving: 100g | Calories: 220kcal | Carbohydrates: 18g | Protéines: 4g | Fat: 15g | Sucre: 10g