Oven Roasted Tomato and Fennel Soup
Oven Roasted Tomato and Fennel Soup
A hearty vegetable soup by Sapna Anand from Fast Indian Cooking with Sapna
  • Difficulty Level Easy
  • Technique Puree
  • Cooking Time 45 minutes
  • Yield 5 to 6 servings
  • 2 medium carrots
  • 250 grams fennel
  • 3 tomatoes
  • 4 tablespoons olive oil
  • 3 pods garlic
  • 2 tablespoons butter
  • 1 bay leaf
  • 2 cloves
  • 1 inch fresh turmeric
  • 1 cup water
  • Salt & pepper to taste
  • Cooking cream 1 tablespoon (optional)
  • Corriander for garnish
  1. Chop carrots and fennel into even sized cubes. Cut tomatoes in half. Crush garlic pod, leave skin on. Cut fresh turmeric into chunks.
  2. Preheat oven to 180°C.
  3. On a baking tray, place tomatoes cut side facing down, carrots, fennel and garlic. Drizzle olive oil and sprinkle salt. Roast in oven for 30 minutes or until the vegetables are char-grilled.
  4. Remove skin of garlic after roasting.
  5. Heat a pot with butter on low flame. Add in the bay leaf, cloves, and fresh turmeric. Stir all the spices with the butter.
  6. Add the grilled vegetables into the pot, season with salt and pepper. Remove the bay leaf and add in the water.
  7. Using a hand blender, puree to a smooth blend. Bring it to a light boil.
  8. Drizzle cream (optional) and garnish with corriander. Serve.

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