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1
Preheat the oven to 400 degrees.
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2
Toss the tomatoes and sliced fennel separately with a little salt and olive oil to coat. Lay them out on one large or two small baking sheets in a single layer, and roast for 25-30 minutes.
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3
Melt the butter in a pot and add the shallot and thyme. Add a pinch of salt and cook until the shallot is translucent. Add the stock, broth, or water, bring to a boil, then reduce the heat to a low simmer.
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4
Transfer the roasted vegetables into the pot, being sure to scrape up all of their juices and as much of the caramelized brown bits from the baking sheet(s) (tip: add a little of your hot broth to help loosen it up).
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5
Off the heat, puree the soup with a stick blender (or puree in batches to a food processor or regular blender) until smooth.
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6
Slowly stir in the cream and return the pot to the stove over low heat. Cook for an additional 5-10 minutes, tasting and adjusting the seasoning if necessary.
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7
Ladle into bowls and top with a few croutons and a drizzle of fennel oil. Top each portion with a feathery fennel frond, and serve.
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8
Place the fennel fronds in the small bowl of a food processor and pulse, drizzling in the oil while the blade is running. Scrape into a strainer set over a bowl and press down to extract the oil.
