by lastnightsdinner
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lastnightsdinner's Notes:
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1 pound
smallish late-season tomatoes, halved and cored
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2 cups
thinly sliced fennel bulb, fronds reserved
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Kosher salt
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extra virgin olive oil
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1 tablespoon
unsalted butter
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2 tablespoons
finely chopped shallot
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1 teaspoon
chopped fresh thyme leaves
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4 cups
light chicken or vegetable stock or broth, or water
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1/2 cup
heavy cream
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croutons, for serving
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fennel oil, for serving
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Preheat the oven to 400 degrees.
Ask the hotline about this step!Toss the tomatoes and sliced fennel separately with a little salt and olive oil to coat. Lay them out on one large or two small baking sheets in a single layer, and roast for 25-30 minutes.
Ask the hotline about this step!Melt the butter in a pot and add the shallot and thyme. Add a pinch of salt and cook until the shallot is translucent. Add the stock, broth, or water, bring to a boil, then reduce the heat to a low simmer.
Ask the hotline about this step!Transfer the roasted vegetables into the pot, being sure to scrape up all of their juices and as much of the caramelized brown bits from the baking sheet(s) (tip: add a little of your hot broth to help loosen it up).
Ask the hotline about this step!Off the heat, puree the soup with a stick blender (or puree in batches to a food processor or regular blender) until smooth.
Ask the hotline about this step!Slowly stir in the cream and return the pot to the stove over low heat. Cook for an additional 5-10 minutes, tasting and adjusting the seasoning if necessary.
Ask the hotline about this step!Ladle into bowls and top with a few croutons and a drizzle of fennel oil. Top each portion with a feathery fennel frond, and serve.
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1 cup
fennel fronds, loosely packed
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4 tablespoons
extra virgin olive oil
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Place the fennel fronds in the small bowl of a food processor and pulse, drizzling in the oil while the blade is running. Scrape into a strainer set over a bowl and press down to extract the oil.
Ask the hotline about this step!Thank you!
You may not believe this but my garden is bursting with (Aussie) summer tomatoes and surprise fennel (self-seeded from last year). I was running out of ideas. Now I have a late night supper idea. Thanks :+)
Thank you! I hope you enjoy it!
Wow. I was wondering what to do with the three last of the season tomatoes on my windowsill. This is going to be dinner tomorrow!
I hope you enjoy it!
Very pretty!
Thanks!
Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
Now this was really good (even the quick version without the croutons and fennel oil). I had it with some onion kulcha, perfect weeknight dinner!