Roasted Tomato Fennel and Pasta Soup

My Favourite Soups

Roasted Tomato Fennel and Pasta Soup myfavouritepastime.com_3119Fennel (Foeniculum vulgare), popularly known as Florence fennel, finocchio, or sweet fennel is a highly aromatic and flavourful, bulbous vegetable. Raw fennel has a crisp texture and is often used in salads and slaws although it should be thinly sliced, using a mandolin. Fennel bulb, can be boiled, steamed, braised or roasted depending on the recipe being prepared. It’s mostly used in Italian and French cuisine. The tender leaves, also known as fronds, are often used for garnishes, and to add flavour to salads, soups and seafood and can also be finely chopped and added to sauces, served with puddings.

Roasted Tomato Fennel and Pasta Soup myfavouritepastime.com_3117Roasted tomato and fennel make a great combination for soup. The soup is easy to make. The veggies are roasted, chopped in smaller pieces and blended with hot stock (broth). I always love adding some double cream just before serving and a nice kick of pepper. The soup is flavourful with a great aroma. I hope you’ll love it. I wish you a fantastic week ahead!

  • Ingredients
  • 1 large onion, quartered
  • 1 fennel bulb, sliced
  • 4 cloves garlic, unpeeled
  • 1 large red bell pepper (capsicum), seeded and quartered
  • 500g (1Ib) 4 medium Italian tomatoes quartered
  • A few sprigs of thyme
  • 2-3 tablespoons olive oil
  • 500-1000ml (2-4 cups) vegetable broth (stock)
  • 90g (3oz) small pasta shapes
  • Salt and freshly ground pepper to taste.
  • 120ml (½ cup) whipping cream (35%, double cream)
  • Shaved parmesan or chopped herbs to garnish

Roasted Tomato Fennel and Pasta Soup myfavouritepastime.com_4744Please always remember to assemble all ingredients before you start

Roasted Tomato Fennel and Pasta Soup myfavouritepastime.com_4747Preheat the oven to 425°F (220°C). Brush a roasting pan with olive oil. Place the onion, fennel, garlic, pepper, tomatoes and thyme sprigs in a roasting pan. Drizzle the oil over the vegetables and mix well, then arrange the vegetables in a single layer, skin side up.

Roasted Tomato Fennel and Pasta Soup myfavouritepastime.com_4750Roast for about 25 minutes then flip over and roast a further 5 minutes, until slightly charred. Meanwhile bring the stock to a boil.

Roasted Tomato Fennel and Pasta Soup myfavouritepastime.com_4752Chop the roasted vegetables into smaller pieces, squeeze the garlic flesh out of the skins, discard the woody stems of thyme, mix with 2 cups hot stock and blend until smooth. Press the mixture through a large sieve into a pot, if too thick add more stock to your desired consistency (you’ll need about 3-4 cups for a nice thick soup). Meanwhile boil pasta in plenty of salted water as per packet instructions until al dente. Drain.

Roasted Tomato Fennel and Pasta Soup myfavouritepastime.com_4767Heat soup until piping hot, add pasta and cream, adjust seasoning and serve hot.

Roasted Tomato Fennel and Pasta Soup myfavouritepastime.com_4768The soup was great

Roasted Tomato Fennel and Pasta Soup

Preparation time: 15 minutes; Cooking time: 40 minutes; Makes: 4 x 250ml cups

Ingredients

  • 1 large onion, quartered
  • 1 fennel bulb, sliced
  • 4 cloves garlic, unpeeled
  • 1 large red bell pepper (capsicum), seeded and quartered
  • 500g (1Ib) 4 medium Italian tomatoes quartered
  • A few sprigs of thyme
  • 2-3 tablespoons olive oil
  • 500-1000ml (2-4 cups) vegetable broth (stock)
  • ¼ cup double cream (35%, whipping cream)
  • 90g (3oz) small pasta shapes
  • Salt and freshly ground pepper to taste.
  • 120ml (½ cup) whipping cream (35%, double cream)
  • Shaved parmesan or chopped herbs to garnish

Instructions

  1. Preheat the oven to 425°F (220°C). Brush a roasting pan with olive oil. Place the onion, fennel, garlic, pepper, tomatoes and thyme sprigs in a roasting pan. Drizzle the oil over the vegetables and mix well, then arrange the vegetables in a single layer, skin side up. Roast for about 25 minutes then flip over and roast a further 5 minutes, until slightly charred. Meanwhile bring the stock to a boil.
  2. Chop the roasted vegetables into smaller pieces, squeeze the garlic flesh out of the skins, discard the woody stems of thyme, mix with 2 cups hot stock and blend until smooth. Press the mixture through a large sieve into a pot, if too thick add more stock to your desired consistency (you’ll need about 3-4 cups for a nice thick soup), also taking into account the ½ cup cream.
  3. Meanwhile boil pasta in plenty of salted water as per packet instructions until al dente. Drain.
  4. Heat soup until piping hot, add pasta and cream, adjust seasoning and serve hot.

myfavouritepastime.com 

 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

36 thoughts

    1. I have to use every noun that favours everybody in their corner of the world (double cream, whipping cream, 35% cream, thick cream) LOL. what a life!!!
      Liz

  1. MMMMM, I can just taste the soup now! I’m a sucker for anything with a little bit of pasta in it. Thanks for a good reminder about roasting the veggies – Kat

  2. I never thought I would say this of a soup, but this one actually looks cute 🙂 Love the little shells floating in it!

  3. Your soup looks so delicious Liz. I love the flavor roasting vegetables brings to soups. I’ getting ready to try a butternut squash soup this week. I’m going to roast the vegetables too. Beautiful post thanks:)

    1. Hi Joann
      Thank for visiting me. What a lovely surprise. Roast vegetables are always such a pleasure to eat. I wish you the best of luck with the butternut squash soup. Have a fabulous week!
      Liz

      1. I will Liz . The weather has gone back to winter the last couple of days here in Albany, Australia and this soup will hit the spot. This also looks similar to a base for a yummy fish stew if you add a few prawns, clams and mussels and some firm fleshed fishy bits 😃.

        1. Mmm that sounds delightful. “We are in Autumn” but we are hitting temperatures of 4C, so I wonder what winter will be like here. Good luck with the soup and do give me a feedback! My best regards to your best half!!!
          Liz

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