CREAMY ROASTED TOMATO AND FENNEL SOUP

Soups are the ultimate comfort food, and what makes them even better is their combination of warmth and deliciousness, along with their affordability and heartiness. I know that this recipe includes a significant amount of cream, which contributes to the soup's velvety mouthfeel. However, if you want to reduce the calorie content, you can substitute it with creme fraiche or eliminate it altogether. The soup's base is already packed with flavour, so it won't compromise its tastiness. The presence of the fennel is subtle but if you crave a more pronounced flavour, feel free to chuck in another bulb.

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CREAMY ROASTED TOMATO AND FENNEL SOUP

MAKES 4-6 /MADE IN: 1 HR /DIFFICULTY:Easy/ VEGGIE

INGREDIENTS

• 1kg cherry or baby plum tomatoes

• 4 medium tomatoes, sliced in half

• 1 fennel, cut into quarters

• 1 garlic bulb, halved

• 1 onion, peeled and quartered

• 3 thyme sprigs

• 3 tbsp balsamic vinegar

• 400ml vegetable stock

• 150ml double cream

• Olive oil

• Salt & pepper

METHOD

1. Preheat the oven to 200c.

2. In a cask iron casserole dish, add the baby or cherry tomatoes, medium tomatoes, fennel, onion, garlic and thyme. Drizzle generously with olive oil, balsamic vinegar and season with salt and pepper.

3. Place in the oven for 45-50 minutes or until the tomatoes are soft and the skins have become wrinkly.

4. Pick the thyme out and push the herbs of the stems. Discard the stems.

5. Squeeze the roasted garlic out of their skins.

6. With a hand blender or food processor, whiz everything until silky smooth.

7. Pour in the stock and simmer for 10 minutes or until the soup begins to thicken. Taste the soup and see if it needs more salt and pepper.

8. Drizzle the cream into the soup and stir until well incorporated.

9. Serve in individual bowls and top with swirls of extra cream, cracked pepper and fennel fronds. (the soft, herby fennel leaves that grow from the top of the vegetable). Accompany with crusty fresh bread or my garlic bread grilled cheese.