Roasted Tomato Soup

Updated at: Mon, 20 May 2024 03:36:13 GMT

Step 1

Serves 4 (can be easily doubled!)

Step 2

Servings

Step 3

4 people

Step 4

Preheat oven to 425ºF.

Step 5

Place tomatoes, shallots, fennel, and garlic in a large baking dish. Add chicken fat and drizzle with olive oil. Season with salt and pepper.

Step 6

Roast for 45-50 minutes until veggies are deeply golden and soft.

Step 7

Once roasted, transfer veggies, along with juices, to a medium pot. Squeeze out garlic into the pot as well (careful the garlic will be very hot!)

Step 8

Cover with chicken stock and add in bay leaf and paprika.

Step 9

Bring to a simmer, and cook for 30 minutes.

Step 10

Remove bay leaf and blend until smooth. Return soup to the pot over low heat.

Step 11

Stir in cream. Add additional chicken stock, if needed, to reach desired consistency.

Step 12

Season with salt and pepper. Serve topped with olive oil, thinned sour cream, black pepper, and fennel fronds. I love a furikake gouda grilled cheese on the side as well )

Step 13

Notes

Step 14

I thin it using some water

Step 15

Butter one side of two pieces of white bread and place in a preheated pan, butter side down. Cover both open sides with grated gouda and a good sprinkle of furikake. Cover the pan and cook over low heat to melt the cheese. Once the cheese is melted, remove the cover and continue to cook until the buttered sides of the bread are golden. Sandwich both sides together, and you have a lovely grilled cheese )

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