Chilled Roasted Tomato and Fennel Soup with Basil Oil

Partager

0

When tomatoes hang heavy on the vine and fennel bulbs swell in the summer bed, this velvety chilled soup captures the garden at its peak. Slow-roasting concentrates the tomatoes’ sweetness while fennel lends a whisper of anise. Served cold with a swirl of vivid basil oil, it’s refreshment and comfort in a single bowl.

⏱ Prep 20 min 🔥 Cook 45 min 👥 Serves 4 📊 Level Easy

Ingredients for 4 people

• 2.2 lb (1 kg) ripe tomatoes, halved
• 1 large fennel bulb (about 10 oz / 300g), sliced, fronds reserved
• 1 medium onion (about 5 oz / 150g), quartered
• 3 garlic cloves, unpeeled
• 3 tbsp (45 ml) olive oil, plus extra for drizzling
• 1 tsp (5 ml) honey or sugar
• 1 cup (240 ml) cold vegetable stock or water
• 1 tbsp (15 ml) red wine vinegar or sherry vinegar
• 1 cup (25g) fresh basil leaves
• ⅓ cup (80 ml) mild olive oil (for basil oil)
• Salt and freshly ground black pepper, to taste

The Recipe

• Preheat the oven to 400°F (200°C). Arrange the halved tomatoes, sliced fennel, onion quarters, and unpeeled garlic in a large roasting tray.
• Drizzle with the 3 tbsp olive oil, scatter with the honey, and season with salt and pepper. Toss to coat and spread in a single layer.
• Roast for 40–45 minutes, until the vegetables are soft and lightly charred at the edges. Let cool for 15 minutes.
• Squeeze the roasted garlic from its skins into a blender and add all the roasted vegetables along with their pan juices.
• Pour in the cold stock and vinegar, then blend until completely smooth. For an ultra-silky texture, pass through a fine sieve.
• Taste and adjust seasoning. Chill in the refrigerator for at least 2 hours, until thoroughly cold.
• Make the basil oil: blanch the basil leaves in boiling water for 10 seconds, plunge into ice water, then squeeze dry. Blend with the ⅓ cup olive oil and a pinch of salt until vivid green; strain if desired.
• Serve the soup in chilled bowls, swirl with basil oil, and garnish with reserved fennel fronds and a crack of black pepper.

©Nature&Garden