Who likes fennel?! Not the seeds, the large, white bulb! Not being a particular fan of licorice, I can’t say that fennel is on the top of my grocery list–ever–but a few years ago I had some tomato fennel soup that was out-of-this-world good. And I have been wanting to make it ever since. This week it finally happened.
We got fennel in our shares ANDDDDD I just happened to order a 20 pound box of Roma tomatoes to process into tomato sauce this week. I had tomatoes to spare for soup.
This soup is so simple. Roast veggies. Dump into large pot. Cook 10 minutes more. Blend. Serve. YUM! I served this soup with feta cheese and some homemade pesto. Double YUM! I’m too lazy (read: busy) right now to write up a recipe, but you can sort of make it up as you go. This was my inspiration, and I adapted it from there.
With fall weather moving in today: cold, cloudy, drizzly, this was the perfect bright spot in my day. Go make this soup!