Every winter I make several batches of this soup, it is such a favourite of mine. It freezes really well so you can make a big batch to take to work during the week. The first time I made it I realised that vegetable soups work very well without the addition of stock - you just get the beautiful strong flavour of the vegetables. The recipe comes from Bill Granger, it is in his book Bill's Food.
Have a good week, love from Jane xx
Spicy tomato and fennel soup
What you need:
- 2 kg vine ripened tomatoes
- 6 garlic cloves, peeled
- 1 small carrot, diced
- 1/2 small fennel bulb, finely chopped
- 1/4 cup extra virgin olive oil
- 2 teaspoons sea salt
- Freshly ground black pepper
- A handful of fresh basil leaves
- Extra virgin olive oil
- Slices of bread spread with fresh ricotta and grilled
What you do:
- Preheat the oven to 200.
- Place the vegetables in a roasting tin.
- Drizzle with the olive oil and sprinkle with salt and pepper.
- Cover with foil and roast for 1 1/2 hours, then remove the foil and roast for another half hour, or until the vegetables are well cooked.
- Allow the vegetables to cool slightly, then transfer to a food processor or blender and blend until well combined. It is up to you whether you want a completely smooth texture or to leave it slightly chunky.
- Return the soup to a saucepan to heat and then serve in soup bowls, topped with basil leaves, a drizzle of olive oil and the ricotta toast if you wish.