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Slow Roasted Tomato and Fennel Soup




Source of Recipe


epicurious






Recipe Introduction


Slow-roasting seduces all the deep garden flavor out of the tomatoes and the sweet, slightly licorice hint out of the fennel. If you roast some tomatoes at their peak of flavor in the early fall and freeze them, you can serve this dish through the winter for a hearty yet summery starter.





List of Ingredients



• 4 lbs ripe plum tomatoes, cut in half lengthwise
  
• 2 fennel bulbs (1 lb total), trimmed, fronds reserved
  
• 1/4 cup extra-virgin olive oil
  
• 1/4 cup sugar
  
• salt and freshly ground black pepper, to taste
  
• 12 cups chicken broth
  
• 1/2 cup slivered fresh basil leaves
  






Instructions



1. Preheat the oven to 250 degrees. Line two or three baking sheets with aluminum foil.
   
2. Scoop the seeds out of the tomatoes and place the tomatoes, skin side down, on the prepared baking sheets. Remove the core from the fennel and slice the bulbs lengthwise into strips. Arrange the fennel around the tomatoes. Brush the vegetables with the olive oil. Sprinkle evenly with the sugar and with salt and pepper. Bake until soft and slightly caramelized, 2 hours.
   
3. Transfer the vegetables to a heavy pot, add the broth, and bring to a boil over high heat. Then reduce the heat to medium-low and simmer, partially covered, to blend the flavors, 10 minutes.
   
4. Coarsely chop the reserved fennel fronds and stir them into the soup. Let the soup cool slightly.
   
5. Puree the soup, in batches, in a food processor until just smooth. Return it to the pot and heat it through. Stir in the basil and serve immediately.