Roasted Tomato And Fennel Soup - cooking recipe

Ingredients

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 or 4 cups chicken stock
1/4 cup chopped fresh basil
2 tablespoons balsamic vinegar

Preparation

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\u00b0F 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.