Tomatoes taste best in the peak of summer. Did you know in-season tomatoes pack nearly twice as much vitamin C as off-season varieties? I know it’s technically Autumn/Fall but the weather over here is still summer-ish so we have plenty of fresh tomatoes still around. This soup makes great use of these end-of-season tomatoes and is a perfect easy lunch idea.
2 lbs plum tomatoes – halved lengthwise
1 large fennel bulb – cut in half lengthwise, fronds removed
2 tbsp olive oil
dash balsamic vinegar
1 bunch fresh thyme
1 garlic bulb – cut in half
4 cups (1 quart) low-sodium chicken or veg broth
This recipe is made by slow cooking the tomatoes, which brings out their natural sugars giving the soup a natural sweet flavor.
Preheat oven to 250°F. Place tomatoes and fennel in mixing bowl and toss with fresh thyme, garlic, ¼ tsp salt, 2 tbsp olive oil and dash of balsamic vinegar. Place tomatoes flesh side down on foiled oven tray and arrange remaining ingredients around.
Pop in oven and slow roast for 1½ hrs.
Once softened and caramelized, peel skins from tomatoes and discard. Remove thyme leaves from sprigs and discard sprigs. Add all remaining ingredients in soup pot along with chicken or vegetable broth. Bring to a boil and reduce to simmer for 15 minutes, partially covered.
Blend soup in batches being careful not to over-fill blender.
NOTE: Hot liquids will expand when pureed so only half fill blender and use a kitchen towel to keep the lid on, protecting your hands.
Once soup is smooth, taste and season.
All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.