Roasted Tomato and Fennel Soup by Chef Amy Hunt, Oak and Glass
Serves 4
Ingredients:
1 kg tomatoes (Principe Borghese)
2 bulbs fennel (Montebianco)
extra-virgin olive oil
sea salt and freshly ground black pepper
coriander leaves
Preheat the oven to Gas Mark 4/180oC.
Cut the tomatoes in half and place on an ovenproof tray. Slice the fennel and place on top
of the tomatoes. Sprinkle olive oil over the tomatoes and fennel and season with sea salt and
ground black pepper. Oven roast for 25–30 minutes.
Pour the contents of the tray into a large bowl and blitz until it forms a smooth soup. Place
the soup in a pan and heat it through. If you need to thin the soup, use some tomato juice.
Sprinkle with fresh coriander leaves and serve with crusty bread and butter. Yummy!
*taken from the book ‘From Seed to plate’ by Paolo Arrigo, published by Simon and Schuster