Tomato Soup with Fennel and Feta
This easy, tasty tomato soup is a delicious winter warmer that is simple, easy and full of flavour. Bon appetite!
| 750 g | Large fennel bulb |
| 1 kg | Roma tomatoes, cored and halved |
| 1 | Large onion, cut into 8 wedges |
| 6 | Cloves garlic |
| 30 ml | Melted butter |
| 80 ml | Crumbled feta cheese |
| 15 ml | Finely chopped red onion |
| 2 ml | Freshly ground pepper |
| 375 ml | Cooking RichTM |
| 125 ml | Tomato Paste |
| 750 ml | Chicken stock |
- Preheat oven to 230°C.
- Trim and coarsely chop fennel bulb; reserve 30 ml finely chopped fennel fronds for the topping.
- In a large bowl gently toss the tomatoes, fennel, onion and garlic with melted butter. Arrange tomatoes (cut side up) on a large rimmed baking sheet. Bake for 40 – 45 min or until tomatoes are lightly browned and caramelized. Remove from oven, cool for 10 minutes.
- In a small bowl, combine the feta cheese, 30 ml of the reserved fennel fronds, red onion and pepper, set aside.
- Working in batches, transfer half the roasted vegetables and any accumulated juices, to a food processor or blender. Add 60 ml of the tomato paste and 180ml of the chicken stock, puree until smooth. Transfer to medium saucepan, repeat with remaining vegetables, tomato paste and 180 ml chicken stock. Stir in remaining chicken stock and Cooking RichTM.
- Heat over medium-low heat, stirring often until well combined and heated through.
- Ladle into bowls and garnish with feta cheese mixture. Serve immediately.
