Laura
Arnold
Lara M
Sara Dobson
CibbuanoSpicy tomato and fennel soup
May 30th 2008 21:11
Spicy tomato and fennel soup
With these cold winter days giving everyone a chill, its time for some comforting wholesome food! And nothing beats a mean soup! Especially when it is of the thick, flavoursome variety, like this Spicy tomato and fennel soup! Roasting the vegetables in the oven really brings out a lot of flavour in the soup, making it that much more delicious! I can safely say before making tomato soup, I had some doubts on how tasty such a soup could be. ‘Would it be one of those soups that looked exciting because of its colour but then turned out to be bland?’ This was one of my worse fears. But “post-soup making” I can happily say that this is a v-e-r-y delicious soup, which I will definitely make again!
Spicy tomato and fennel soup
Ingredients: 2kg ripe tomatoes, 6 garlic cloves peeled, 1 small carrot, ˝ fennel bulb finely chopped. 1/4cup virgin olive oil, 2 tbsp sea salt, freshly ground black pepper, 1 tsp ground chilli, 250mL hot water
Steps: Preheat the oven to 200 degrees Celsius. Place the tomatoes, garlic, carrot and fennel in a roasting tin. Drizzle with the olive oil and season with the salt ad pepper. Cover with foil and bake for 1.5 hours, uncover, then bake for a further 20 minutes. Blend with the additional hot water (this makes the consistency more runny). Serve immediately.
Serves 4
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