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.
6large tomatoesstems removed, and cut in half lengthwise
1large fennel bulbor 2 small bulbs, cut into 8ths, or 4ths, if small, green fronds reserved and minced for garnish
1yellow onionquartered
5garlic clovesminced
2tablespoonsavocado oil
1teaspoonsalt
1/2cupwhite wineor chicken stock
1/2cupPernodor chicken stock
1teaspoonfish sauceoptional, adds umami and you will not taste it, omit for vegetarian
2tablespoonscoconut aminos
1/4teaspoonblack pepper
1/8teaspooncayenne pepper
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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.