November 6, 2022
Roasted Tomato and Fennel Bisque
Fennel adds a slight anise aroma to this soup. Roasting the vegetables sweetens them and intensifies their flavor. I like to serve this with a grilled cheese.
Servings: 4
Calories: 242kcal
Ingredients
- 6 large tomatoes stems removed, and cut in half lengthwise
- 1 large fennel bulb or 2 small bulbs, cut into 8ths, or 4ths, if small, green fronds reserved and minced for garnish
- 1 yellow onion quartered
- 5 garlic cloves minced
- 2 tablespoons avocado oil
- 1 teaspoon salt
- 1/2 cup white wine or chicken stock
- 1/2 cup Pernod or chicken stock
- 1 teaspoon fish sauce optional, adds umami and you will not taste it, omit for vegetarian
- 2 tablespoons coconut aminos
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
Instructions
- Preheat oven to 400ºF and line a rimmed baking sheet lined with foil, set aside.
- Add the tomatoes, fennel, onion, and garlic to a bowl. Add the oil and salt and toss to coat evenly. Spread over the baking sheet, making sure that the tomatoes are cut side up. Roast at 400ºF for 1 hour 30 minutes, or until vegetables are golden.
- Let cool until you can handle the tomatoes and then peel them (you can skip this step if you have a high power blender). Transfer everything to a blender and set aside.
- Add the wine and Pernod to the sheet pan and scrape up any caramelized bits. Pour into a small pan and cook until reduced by at least half.
- Add the reduced wine, fish sauce, coconut aminos, black pepper, and cayenne to the blender. Puree until completely smooth. Adjust seasoning to taste. Top with reserved fennel fronds.
Notes
Protein:Energy Quotient [calories]: 0.15
Nutrition Facts
Roasted Tomato and Fennel Bisque
Amount per Serving
Calories
242
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Sodium
912
mg
40
%
Potassium
764
mg
22
%
Carbohydrates
18
g
6
%
Fiber
5
g
21
%
Sugar
9
g
10
%
Protein
3
g
6
%
Vitamin A
1643
IU
33
%
Vitamin C
36
mg
44
%
Calcium
65
mg
7
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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