You'll love the depth of flavor from the roasted fennel and leeks in my Tomato Fennel Soup recipe! Warmly comforting on a cold, blustery day.
Prep Time 15 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 6servings
Ingredients
1fennel bulbsliced thinly
3leekswhite part only, sliced thinly
4tablespoonsolive oildivided
Salt and pepper
43.5ouncescanned diced tomatoes with their juice(3 14.5 ounce cans)
1tablespoonherbes de Provence
1 ½cupsbeef broth
Water
Instructions
Preheat the oven to 400 degrees.
Gently separate the slices of fennel and leeks into rings. Place on a baking sheet and drizzle with 2 tablespoons of the olive oil. Sprinkle lightly with salt and pepper. Toss to coat all with the oil.
Bake in preheated oven for 25-30 minutes or until fennel is browned around the edges and softened and some of the leeks are charred. Remove from the oven and set aside.
In a deep skillet over medium high heat, add the remaining two tablespoons of olive oil and the tomatoes with their juice. Bring to the boil.
Add the herbes de Provence and reduce the heat to a simmer. Cover and cook for 15-20 minutes or until the tomatoes soften and begin to break down.
Add the beef broth, fennel and leeks. Cook for an additional 15 minutes.
Using either a regular or hand-held blender, process the soup until it reaches the texture you like. Add water if needed to thin the soup.