Fennel is one of those vegetables that are pretty intimidating to a few people. It has a specific anis flavor, and I have to admit I have stayed away from fennel because many folks do not like it. Don’t get me wrong I love anis, just like the liqueur Pernot but I feel it is an acquired taste.
A few weeks ago I went to an event where I was serving tomato and fennel soup and it was just delicious. Since then I have been experimenting with tomatoes and fennel and have a new favorite tomato soup.
There are a few key things here that makes this soup a deep sweet delicious flavor; roasting the tomatoes and caramelizing the fennel. When roasting tomatoes use ripe but firm tomatoes so they don’t get soft too quickly. The combination of the flavors of this soup with the roasted tomatoes, caramelized fennel and the garlic is just marvelous. If you are in a rush you can use caned tomatoes, just use a high quality version, I have done that and the soup is still delicious.
What do you make with fennel? Please add your link in the comment section.
Roasted Tomato and Fennel Soup
Adapted from Fine Cooking Magazine Sept. 1994
2 lbs tomatoes or 2 -12 oz can of whole tomatoes
olive oil
3 tbsp unsalted butter
4 shallots, chopped
2 carrots, chopped
1 fennel, chopped
3 cloves garlic, chopped
3 cups chicken stock
5 sprigs fresh tarragon
5 sprigs fresh parsley
1 cup heavy cream
2 tbsp Pernod (optional)
Salt and freshly ground black pepper to tasteHeat the oven to 400F. Cut the tomatoes in half crosswise and squeeze gently to remove the seeds, scraping them out with your fingers if necessary. Coat the tomatoes with olive oil and place them cut side down on a nonstick or foil-lined shallow baking dish. Roast for 35-45 minutes, until the tomatoes are very soft and the skins are dark. Remove them from the oven and let cool. The skins should slip off easily.
Melt ½ the butter in a medium-sized saucepan and caramelize the fennel for about 15 minutes, once caramelized add the chopped shallots, carrot, garlic and sauté until they’re soft, about 10 more minutes. Add 3 cups of stock and the tarragon and parsley. Simmer over low heat for 30 minutes. Remove the herb sprigs and add the roasted tomatoes and then the Pernod. If using whole canned tomatoes instead of roasted tomatoes drain the tomatoes and let it simmer for another 10 minutes and then add the Pernod.
Pure the soup in a blender or food processor. Add the cream and return the soup to a simmer. Season with salt and pepper and keep warm over low heat until ready to serve.
Serve with croutons on top of soup.
Other Similar Recipes:
Tortilla Soup
Minestrone
Sweet Potato and Vegetable Stew with Fresh Greens
Watermelon and Tomato Salad
One Year Ago: Swedish Brownie “Kladdkaka”
Oh, It's Just Perfect! says
April 7, 2011 at 4:27 amIt looks so pretty and I am always craving soup!! Not a fennel fan though, but I might just have to try it again 🙂
sandie says
April 7, 2011 at 7:46 amI just love fennel! It is so good just tossed with some olive oil and roasted on the bbq.
Splendid Willow says
April 7, 2011 at 8:02 amCome on! Hurry up! Have us over for dinner again – soooon! And yes, serve this with your good fresh bread!
Happy Thursday to you my friend.
ox, Mon
Splendid Willow says
April 7, 2011 at 8:02 amMe again…
Love that first photo!
M
Amy | She Wears Many Hats says
April 7, 2011 at 8:27 amI’ve grown fennel for the past few years and never know what to do with it, but I do now! Yummy!
Maddie says
April 7, 2011 at 8:38 amI love tomato soup, and am positively obsessed with roasting tomatoes (for use over pastas, mostly). But I’ve never combined the two! So thanks for the kick in the pants, Ewa, and an excuse to start experimenting with fennel!
Shelby says
April 7, 2011 at 2:17 pmThis looks so yummy! I had tomato soup at Panera bread today and thought that was pretty good – I’ll have to try your soup!
Swedish chocolate says
April 8, 2011 at 1:29 amWow that soup looks deliciouuus, but to be honest my favourite soop is the one with potato and unions. Mmmm great 🙂
Sylvie @ Gourmande in the Kitchen says
April 8, 2011 at 2:55 amRoasted tomatoes with caramelized fennel does sound divine. I love the unique taste of fennel both cooked and raw, but I do find that roasting does tame the strength of the anise flavor which can sometimes be overwhelming.
Lauren @ L-Mo Cooks says
April 8, 2011 at 3:25 amOh my. This is totally my weak spot. Tomato soup plus fennel!?!?! My vision of heaven!
The English Organizer says
April 8, 2011 at 8:06 amI freely admit, I have never cooked with fennel… This soup looks absolutely delicious, though.
Trish says
April 8, 2011 at 9:59 amI don’t cook with fennel as much as I’d like. This sounds wonderful. THanks for the inspiration!
Charissa says
April 8, 2011 at 12:53 pmOoh, this soup looks so unique and beatuiful.
Thanks for the add on Food Buzz! Love meeting new friends in the food bloggin world!
Cooking Rookie says
April 8, 2011 at 1:36 pmThis soup must be yummy. And I love the drawer picture – so cute :-). It would be fun to have a restaurant where you open drawers in your table and the dishes are there :-). Your photos are beautiful in general, in this post and others – I am “stumbling your site” 🙂
spcookiqueen says
April 8, 2011 at 1:45 pmThis soup sounds so light and refreshing. It look great over here.
-Gina-
Nami @ Just One Cookbook says
April 8, 2011 at 3:08 pmThank you for the friend request – I found an amazing website here! It’s so organized and it has beautiful pictures and recipes. Perfect site for me to spend some time. 🙂 You have a very unique background growing up! I became your fan on facebook, so I’ll look forward to your new posts! Hope you like my fan page too: http://www.facebook.com/justonecookbook
torviewtoronto says
April 8, 2011 at 6:41 pmfabulous soup looks delicious
Magic of Spice says
April 9, 2011 at 7:56 amWhat an absolutely delightful soup…caramelizing the fennel is brilliant!
Gourmantine says
April 9, 2011 at 1:07 pmAs a roasted tomato addict I’m drooling over the idea of this soup. I usually have fennel in light salad with orange, but am curious of the combination with roasted tomatoes 🙂
Heather says
April 9, 2011 at 8:37 pmSimple, light, savory- delish! Beautiful Soup!
Kristi Rimkus says
April 10, 2011 at 9:22 amI love the freshness of this soup, and fennel would be such a lovely addition!
Kristi
Katerina says
April 10, 2011 at 12:01 pmThe aroma of this soup must have been awesome! Roasting the tomatoes does add to the taste a lot!
Catherine says
April 10, 2011 at 3:28 pmThis soup looks delicious and hearty! Wonderful photos!
Blessings, Catherine xoxo
Leslie Uhl says
April 11, 2011 at 10:08 amWow! Your soup looks dee-lish, and I love your photos, too, great ideas!
Jeanne Gentry says
December 13, 2011 at 1:54 pmYour soup looks dee-lish, and I love your photos, too, great ideas! And I love the drawer picture – so cute . Happy Thursday to you my friend. Wow!
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