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
Calories: 242kcal | Carbohydrates: 18g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 912mg | Potassium: 764mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1643IU | Vitamin C: 36mg | Calcium: 65mg | Iron: 1mg