Tomato Soup with Fennel and Feta

Recipes / Product Categories

This easy, tasty tomato soup is a delicious winter warmer that is simple, easy and full of flavour. Bon appetite!

SERVES 4

PREP TIME 10 mins

COOKING TIME 60 min

DIFFICULTY Medium

Download Recipe

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 Rich^TM
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 Rich^TM.
Heat over medium-low heat, stirring often until well combined and heated through.
Ladle into bowls and garnish with feta cheese mixture. Serve immediately.

RELATED RECIPES