Roasted Tomato and Fennel Soup

Roasted Red Delicious

Brrr… this Sydney winter feels like it’s never going to end. At least the torrential rain has finally ceased, which means it has finally stopped raining in our kitchen. Given the rust-coloured liquid leaking over our stove, last week was not the best for cooking, or blogging really (my computer fogged up behind the screen because of condensation!). It’s  cleared up — the weather, the kitchen, the screen — but it’s still freezing. The perfect time to make this hearty and delicious soup.

Ingredients

• 15 Roma tomatoes, cut in half and seeded.
• 1 large fennel bulb, chopped
• 3 cloves garlic, peeled
• 1 onion, peeled and chopped
• 4 tablespoons olive oil
• 8 cups vegetable stock
• 1 tablespoon honey
• 2 tablespoons balsamic vinegar
• Salt and pepper

Instructions

1. Heat the oven to 200℃ (400℉).
2. Put the tomatoes, fennel, garlic and onion in a bowl and toss to coat in olive oil.
3. Spread veggies on two baking sheets and bake for 25-30 minutes, turning once, until soft and browned.
4. Combine the vegetables and stock in a soup pot and simmer for about 15 minutes.
5. Blend the honey and balsamic together and mix into the soup. Puree with a hand blender until smooth.
6. Serve with crusty bread, garnished with flavourful olive oil and chopped parsley.