Roasted Tomato and Fennel Soup
from Derf

So delicious made from freshly harvested, vine ripened tomatoes; the taste cannot be matched. Bery much worth the time and effort! From Canadian Living magazine.

SERVES 8

• 20 plum tomatoes, fresh vine ripened, newly harvested (about 4 lbs)
• 1/3 cup extra virgin olive oil
• 4 garlic cloves, smashed
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 fennel bulb
• 1 onion, chopped
• 4 cups vegetable stock
• 1/4 cup chopped fresh basil
• 2 tablespoons balsamic vinegar

Core tomatoes and cut in half lengthwise; arrange, cut side up, on foil lined rimmed baking sheet.

In a small bowl, mix 2 tablespoons of the oil, garlic and half each of the salt and pepper; brush over tomatoes.

Bake in 350°F oven until softened and shriveled and bottoms are browned, about 2 hours.

Meanwhile, trim fronds from fennel bulb and reserve; cut off stalks and discard.

Cut fennel in half lengthwise.

Trim out and discard core; cut fennel into 1/2 inch cubes.

In large saucepan, heat 1 tablespoon of the remaining oil over medium heat; cook fennel, stirring occasionally, until golden, about 8 minutes.

Add 1 1/2 cups water; reduce heat, cover and simmer until very tender, about 20 minutes.

Pour into bowl.

Add 1 tablespoon of the remaining oil into pan; cook onion over medium heat, stirring occasionally, until softened, about 5 minutes.

Add tomatoes and stock; bring to boil.

Reduce heat and simmer for 15 minutes.

Transfer tomato mixture to blender or food processor; puree until smooth.

Return to pan.

Stir in cooked fennel, basil and remaining salt and pepper.

(Make ahead: let cool and refrigerate in airtight container for up to 2 days.) Heat until steaming, about 5 minutes.

In bowl, whisk vinegar with remaining oil.

Ladle soup into bowls; garnish with drizzle of vinegar mixture.

Arrange reserved fronds over top.