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Before you jump to Roasted tomato and fennel soup recipe, you may want to read this short interesting healthy tips about Why Are Apples So Beneficial With Regard To Your Health.
Every person has heard the saying “an apple a day will keep the doctor away”, however the question is, is this really a true statement. This is something which many men and women live by and they also make sure their children are eating at least one apple a day. You will even find that individuals in other country’s also stick to this simple rule and they don’t even know why. In this post we are going to be looking at apples to see if they really are a food which will help to keep you healthy.
While everybody knows that taking in plenty of fruits and vegetables is a great way to make certain your body gets all the nutrition it needs, how come apples pushed so much? Well lets have a look at the vitamins and minerals that you can acquire in just one apple. Apples consist of, manganese, phosphorus and calcium and all tend to be great for your health, but there are also many more healthy minerals in apples. And you will also discover vitamins in your apples such as, vitamin A, B1, B2, niacin, folate, pantothenic acid, B6, C, E, K and some other trace vitamins.
And now you understand why people tell you that you ought to eat an apple every day. In this article we just discussed several of the benefits of eating an apple a day. All of the benefits would take us too much time to include in this write-up, but the information is out there. So do yourself a favor and grab some apples the very next time you go to the grocery store. These apples could lead to helping you to live a longer and also healthier life.
We hope you got insight from reading it, now let’s go back to roasted tomato and fennel soup recipe. To make roasted tomato and fennel soup you only need 8 ingredients and 5 steps. Here is how you do that.
The ingredients needed to cook Roasted tomato and fennel soup:
- Prepare 2 kg ripe tomatoes
- Use 1 fennel bulb
- You need 1 small carrot, roughly chopped
- Prepare 6 garlic cloves
- Use 60 ml olive oil (plus extra to serve, if you want)
- Get 1 tbsp balsamic vinegar
- Use Handful basil leaves
- Get Salt and black pepper
Instructions to make Roasted tomato and fennel soup:
- Heat oven to 200C. Cut tomatoes in half, place cut side up on a roasting tray. Slice fennel into quarters, and add to tray with the carrots and garlic cloves. Drizzle the olive oil, balsamic vinegar, salt, pepper, and give it all a really good mix.
- Cover the tray loosely with foil. Bake for 1 and half hours or until well cooked. Remove the foil, and roast, uncovered, for another 15-20 minutes to slightly caramelise the juices.
- Add half the basil and blitz until smooth and velvety. I decided to save on washing up, (and didn't want to waste any of the yummy caramelised bits at the bottom of the baking tray!) and blended the ingredients in the baking tray
- Taste and adjust the seasoning if necessary. Serve the soup, with a drizzle of olive oil, if you like, basil and black pepper, and a wedge of sourdough.
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