Roasted Tomato and Fennel Soup

During a fleeting period of time, when the seasons for tomatoes and fennel briefly overlap, a delightful culinary opportunity arises. Fennel, known for thriving in cooler weather, starts to fade away in late July, just as tomatoes are entering their prime. Combining these two ingredients gives birth to a rich orange-red soup, where the bright and acidic flavors of tomatoes take the lead, while the subtle and evanescent anise-like sweetness of fennel adds a delicate top note. For a thicker consistency, opt for meaty tomato varieties like Roma or explore the beautiful heirloom variety called Striped Roman tomatoes, characterized by their unique egg-like shape and stunning red-orange color with yellow striations.

Indulge in the vibrant flavors and captivating colors of this tomato and fennel soup. The tangy and robust essence of tomatoes takes center stage, perfectly balanced by the delicate and fleeting sweetness of fennel. The roasting process intensifies the flavors, enhancing the overall depth of the soup. With each spoonful, you’ll savor the harmonious fusion of ingredients that encapsulates the essence of seasonal cooking. Serve it alongside a slice of crusty bread or a simple salad for a satisfying and nourishing meal. Delight in this delicious celebration of the fleeting harmony between tomatoes and fennel.

INGREDIENTS:

• 2 pounds Roma or Striped Roman tomatoes, peeled and cut in half lengthwise
• 1 yellow onion, peeled, halved, and thinly sliced
• 1 fennel bulb, quartered, stemmed, and cored; chopped into ½-inch pieces; fronds reserved
• 1 tablespoon olive oil
• 4 cups Long-Simmered Roasted Pork Broth
• Finely ground sea salt
• Sour cream or crème fraîche, for serving

INSTRUCTIONS:

1. Preheat the oven to 425°F.
2. Arrange the tomatoes, cut side up, on a baking sheet. Sprinkle the thinly sliced onion and chopped fennel pieces over the tomatoes. Drizzle the olive oil over the vegetables. Place the baking sheet in the preheated oven and roast for 20 minutes, stirring once to ensure even cooking.
3. Transfer the roasted vegetables to a soup pot, and then pour in the Long-Simmered Roasted Pork Broth. Simmer the mixture, covered, over medium-high heat for approximately 20 minutes to allow the flavors to meld together.
4. Meanwhile, finely chop the reserved fennel fronds.
5. Using an immersion blender or a food mill, puree the soup until smooth and creamy. Season the soup with finely ground sea salt according to your taste.
6. Ladle the tomato and fennel soup into individual soup bowls. Add a dollop of sour cream or crème fraîche on top of each serving and garnish with the reserved chopped fennel fronds.

VARIATIONS:

• Herb Infusion: Enhance the herbal notes in the soup by adding fresh herbs such as basil, oregano, or thyme. Toss a handful of your chosen herbs into the soup pot while simmering the soup to infuse it with their aromatic flavors.

• Creamy Tomato-Fennel Bisque: For a creamy twist, stir in a splash of heavy cream or coconut milk into the soup just before pureeing it. This addition will lend a luscious and velvety texture to the soup, complementing the tanginess of the tomatoes and the subtle sweetness of the fennel.

• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to introduce some heat and spiciness to the soup. This variation adds a delightful contrast to the sweetness of the tomatoes and fennel, creating a more dynamic flavor profile.