Lazy Weekends · Mediterranean
Roasted Tomato and Fennel Soup
I slow-roast the tomatoes and fennel to concentrate their sugars for this smooth, aromatic soup.
Why This Works
Roasting the tomatoes and fennel at high heat caramelizes their natural sugars, which provides a deep, complex sweetness that eliminates the need for dairy or sweeteners. By emulsifying the roasted aromatics directly with stock and fresh basil, we achieve a velvety texture that honors the purity of the Mediterranean ingredients.
The Upgrade
Top with a swirl of pesto and a few pine nuts.
Chef's Secret
Michelin TechniqueDon't discard the fennel fronds; chop them finely and use them as a fresh garnish.
Ingredients
Total time including resting: 45 min
Directions
Preheat your oven to 425°F.
Toss the halved tomatoes, sliced fennel, and garlic cloves with olive oil, salt, and pepper on a large rimmed baking sheet.
5 minRoast the vegetables in the oven until they are deeply charred and fragrant, ensuring the fennel is tender.
30 minTransfer the roasted vegetables to a high-speed blender and add the vegetable stock and fresh basil leaves.
2 minBlend on high speed until the soup reaches a perfectly silky, emulsified consistency.
3 minPour the mixture into a clean saucepan and warm over medium-low heat to your preferred serving temperature.
5 minWine Pairing
Vermentino
White Wine
The BottleAntinori Tenuta Guado al Tasso Vermentino
The anise-like notes of the fennel are perfectly echoed by the aromatics in Vermentino. Its clean, saline profile highlights the roasted sweetness of the tomatoes.
Nutrition per Serving
150
calories
4g
protein
18g
carbs
7g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Grilled Cheese Soldiers
Toasted bread with melted gruyere creates a comforting, crunchy element that is perfect for dipping into the smooth, aromatic soup.
Ingredients
Directions
Spread softened butter evenly across one side of each bread slice.
Place bread butter-side down in a cold non-stick skillet.
Mound the grated Gruyère onto the bread and sprinkle with fresh thyme.
Turn heat to medium and toast until the underside is golden brown and the cheese begins to melt.
Cover the skillet briefly to fully melt the cheese, then transfer to a cutting board.
Slice each piece into four uniform fingers, or 'soldiers', and serve immediately alongside the soup.
Side Dish
Arugula and Walnut Salad
Toss arugula and crushed walnuts with balsamic to add a peppery, nutty complexity that mirrors the roasted fennel notes.
Ingredients
Directions
Place the washed and dried arugula into a chilled mixing bowl.
Whisk the olive oil, balsamic vinegar, sea salt, and pepper together in a small ramekin until emulsified.
Drizzle the dressing over the arugula immediately before serving to maintain leaf crispness.
Toss gently using tongs to ensure an even, light coating.
Transfer to individual chilled salad plates.
Scatter the crushed walnuts generously over each portion and serve immediately.
Member Reviews
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Genuinely can't believe how easy this was for how good it tasted.