Roasted fennel and tomato soup
Daniel Lingiah
Preparation time 20 mins
Cooking time 60 mins
Serves 6


5 handfuls plum tomatoes

2 white onions

1 head fennel

4 cloves garlic

4 sticks celery

2 tbsp tomato puree

100ml double cream

1 litre vegetable stock

Splash of sherry vinegar or balsamic

Cold Pressed Rapeseed oil


1, Wash tomatoes, cut in half and place in oven tray with a good glug of cold pressed rapeseed oil and lots of salt and pepper. Roast at 200c for 45 minutes.

2, While tomatoes are roasting prepare vegetables by finely slicing onions, fennel, celery and garlic.

3, In a large pan start frying onions and garlic in some cold pressed rapeseed oil with seasoning.

4, Once onions have started to brown add celery and fennel cook out for a further 10 minutes.

5, Once all vegetables are nicely browned add tomato puree and cook out for 5 minutes, stirring so it doesn’t catch.

6, Add half of stock to pan and reduce on a high heat by half.

7, Once tomatoes are cooked add contents of roasting tin to soup pan, add the rest of stock with a little seasoning cook out for another 20 minutes until soup begins to look thick.

8, Using a stick blender or liquidiser blend soup until as smooth as possible.

9, Check seasoning and add double cream.

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