Roasted Tomato And Fennel Soup

1. 1

   Core tomatoes and cut in half lengthwise; arrange, cut side up, on foil lined rimmed baking sheet.

2. 2

   In a small bowl, mix 2 tablespoons of the oil, garlic and half each of the salt and pepper; brush over tomatoes.

3. 3

   Bake in 350u00b0F oven until softened and shriveled and bottoms are browned, about 2 hours.

4. 4

   Meanwhile, trim fronds from fennel bulb and reserve; cut off stalks and discard.

5. 5

   Cut fennel in half lengthwise.

6. 6

   Trim out and discard core; cut fennel into 1/2 inch cubes.

7. 7

   In large saucepan, heat 1 tablespoon of the remaining oil over medium heat; cook fennel, stirring occasionally, until golden, about 8 minutes.

8. 8

   Add 1 1/2 cups water; reduce heat, cover and simmer until very tender, about 20 minutes.

9. 9

   Pour into bowl.

10. 10

    Add 1 tablespoon of the remaining oil into pan; cook onion over medium heat, stirring occasionally, until softened, about 5 minutes.

11. 11

    Add tomatoes and stock; bring to boil.

12. 12

    Reduce heat and simmer for 15 minutes.

13. 13

    Transfer tomato mixture to blender or food processor; puree until smooth.

14. 14

    Return to pan.

15. 15

    Stir in cooked fennel, basil and remaining salt and pepper.

16. 16

    (Make ahead: let cool and refrigerate in airtight container for up to 2 days.) Heat until steaming, about 5 minutes.

17. 17

    In bowl, whisk vinegar with remaining oil.

18. 18

    Ladle soup into bowls; garnish with drizzle of vinegar mixture.

19. 19

    Arrange reserved fronds over top.

* Per serving · 4 servings · Values may vary.