Roasted Tomato and Fennel Soup

(recipe is from a magazine, but I don't know which one)

Serves 4 to 6

4 Tbsp. olive oil
2 1/2 lbs. plum tomatoes, cored, halved lengthwise, and seeded (I used half plum, half heirloom; did not seed)
1 medium-large fennel bulb (about 1 lb.) cored and cut into medium dice (plus some chopped fennel fronds for garnish; optional)
1 medium yellow onion, cut into medium dice
2 cloves garlic, chopped
salt & pepper
2 cups vegetable broth
1/2 cup milk (I used unsweetened So Delicious coconut milk)
2 tsp. chopped fresh thyme


Position a rack directly under the broiler element and heat the broiler on high.  Grease a rimmed baking sheet with 1 Tbsp. of the oil ard arrange the tomatoes on the sheet, cut side down.  Drizzle 1 Tbsp. oil over the tomatoes.  Rub the oil all over the tomato skins.  Broil until the skins are very charred and shrunken, turning as necessary, 8 to 10 minutes total.  Let cool for a few minutes and then slip the skins off the tomatoes.  Discard the skins.  (Note:  I did not broil the tomatoes, I put them in the oven on the top rack and roasted them.)

Meanwhile, heat the remaining 2 Tbsp. oil in a 4- to 6- quart saucepan or pot over medium heat.  Add the fennel, onion, garlic, and 1/2 tsp. salt.  Cook, stirring frequently, until softened and golden, 10 to 15 minutes.  Add the broth and scrape the bottom of the pot to release the browned bits.  Add the tomatoes and any juices from the baking sheet, bring to a simmer over medium-high heat, and cook until the fennel is very tender, about 5 minutes.

Puree the soup with a hand blender, or in 2 batches in a stand blender (if using a regular blender, return the soup to the pot).  Add the milk and thyme and heat gently over medium-low heat for 5 minutes.  Season to taste with salt and pepper.  Top each serving with chopped fennel fronds, if using.


(Made 9/4/11.  So very delicious!  I packed this for my lunches, and it kept getting better day after day as the flavors meshed.  My fennel bulb was huge with lots of stalks and fronds.  Not wanting to throw all that away, I made a fennel frond pesto with the extras:  put fennel fronds, chopped small fennel stalks, nuts (I used walnuts), garlic cloves (about 2) into the food processor and run while adding oil to the consistency you'd like.  Add lemon juice, salt and pepper to taste.  Use pesto as a spread on crackers or tossed with pasta.  Yum!)