Tomato and Fennel Soup

canned tomatoesThis recipe is from Bill Granger’s recipe book “bill’s food”. It contains the simplest ingredients (vegan, gluten-free, sugar-free and MSG-free) and is creamy and delicious.

Serves 4

2kg vine-ripened tomatoes
6 garlic cloves, peeled
1 small carrot, diced
1/2 small fennel bulb, finely chopped
60 ml (1/4 cup) extra virgin olive oil
2 tbsp sea salt
freshly ground black pepper

To serve

a handful of fresh basil leaves (optional)
extra virgin olive oil


Preheat the oven to 200 degrees celsius (400 degrees fahrenheit). Place the tomatoes, garlic, carrot and fennel in a roasting tin. Drizzle with olive oil and sprinkle with salt and pepper. Cover with foil and bake for 1 1/2 hours. Uncover and bake for another 30 minutes, or until the vegetables are well cooked.

Transfer the vegetables to a food processor or blender and blend until smoothish with a little texture. If you prefer smoother soups, you can pass it through a sieve.

Serve in soup bowls. Top each with basil leaves and a drizzle of olive oil.

Yummy served cold, warm or piping hot!


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