Recipes: Tomato Fennel Soup
I am no food photographer but I am a damn good cook! By popular demand people keep asking for my recipes so here you go. The first one on the blog is tomato fennel soup. The dog model is the one and only Fey. For those of you that follow me on Instagram you know that she's always ready to taste test a meal even if it is vegan. And no I'm not a vegan. I'm just a big soup lover. The bowl model is my piece from the Eclipse Collection.
1 large can of crushed or pureed tomatoes (depending on how thick or smooth you want your soup)
1 large bulb of fennel sliced
1/2 of an onion. About 1 cup. And yes I'm that kind of chef. I'm really bad at measuring. This is why I suck at baking.
1 container of stock. I went with veggie. You could do chicken too.
Seasonings: Fresh basil. Salt. Pepper. 3 garlic cloves.
I roasted the garlic by wrapping it in foil and smothering it with olive oil, salt and pepper. I also roasted the fennel with the same ingredients. In an oven at 350 the fennel took around 25 minutes and the garlic 12-15. Meanwhile I sauteed the chopped onion in olive then as it became clear I added the stock and tomatoes. Once the fennel cooled I threw it in the pot. I smash the garlic first with a fork then toss it in. I let this cook for about an hour then I threw it into the blender. One day I will have a fancy Vitamix. Until then I rely on my blender to get the job done. I serve it with shredded basil and some croutons.