Roasted Tomato and Fennel Soup with Basil and Garlic Pesto

Staff Writer
Roasted Tomato and Fennel Soup with Basil and Garlic Pesto
Tomato Soup
Graeme Gillies

Tomato Soup

This is one of my favorite soups and is absolutely delicious with quinoa

Click here for Quinoa: What it is and How to Cook it

4
Servings
419
Calories Per Serving
Deliver Ingredients

Ingredients

For the soup

  • 3 Pounds 4 ounces firm, ripe tomatoes
  • 1 Teaspoon sugar
  • 1 large fennel bulb
  • 2 onions, peeled
  • 1 head of garlic, sliced in half
  • Extra-virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • 4 Cups hot chicken or vegetable stock
  • 3 Ounces red quinoa, rinsed and drained

For the pesto

  • 2 cloves garlic
  • 4 Tablespoons extra-virgin olive oil
  • 1 large handful fresh basil leaves

Directions

For the soup

Preheat the oven to 350 degrees.

Cut the tomatoes into quarters, place in a deep baking dish and sprinkle with the sugar.
Cut the fennel and onions in half, then slice and place together on a baking tray with the unpeeled garlic. Drizzle the vegetables with extra virgin olive oil, season with salt and pepper and place in the oven to roast. The fennel and onions will take about 30–40 minutes and the tomatoes 45–55 minutes.

Once cooked, remove the skins from the tomatoes and squeeze the garlic out of its skin; discard the skins. Puree all the vegetables, then place in a saucepan with the stock and bring to the boil.
When the soup begins to boil add the quinoa grain, reduce the heat, cover, and cook on low heat for 15–20 minutes. Meanwhile make the pesto.
 

For the pesto

Blend all the ingredients together. Remove the soup from the heat and stir in the pesto. Adjust the seasoning and serve with a drizzle of extra-virgin olive oil. Alternatively, you can serve the soup as is with a dollop of pesto.

Tomato Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Tomato Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.

Nutritional Facts

Total Fat
24g
37%
Sugar
11g
N/A
Saturated Fat
4g
19%
Cholesterol
7mg
2%
Protein
12g
24%
Carbs
41g
14%
Vitamin A
57µg
6%
Vitamin B6
0.6mg
27.9%
Vitamin C
22mg
36%
Vitamin E
4mg
20%
Vitamin K
78µg
98%
Calcium
108mg
11%
Fiber
6g
23%
Folate (food)
89µg
N/A
Folate equivalent (total)
89µg
22%
Iron
3mg
16%
Magnesium
81mg
20%
Monounsaturated
16g
N/A
Niacin (B3)
5mg
25%
Phosphorus
247mg
35%
Polyunsaturated
3g
N/A
Potassium
902mg
26%
Riboflavin (B2)
0.3mg
19.8%
Sodium
1065mg
44%
Sugars, added
1g
N/A
Thiamin (B1)
0.2mg
15.7%
Zinc
1mg
10%

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