Tomato Soup

Recipe Date:
April 8, 2016
Serving Size:
Cook Time:
Imperial (US)
Roasted Tomato and Fennel Soup with Fontina Crostini
  • 8 Roma tomatoes, quartered
  • 2 Fennel, diced ½"
  • 1/4 cup Onion, diced
  • 2 tbsps Garlic, whole cloves
  • 1/2 cup Olive oil
  • 1 tbsp Fresh oregano
  • 1 quart Vegetable stock
  • 6 Slices fresh baguette, cut diagonally in ½" slices
  • 6 Fontina cheese cut into small wedges
  • Salt and pepper to taste
For the Soup:
  1. Preheat oven to 400°F.
  2. Combine roma tomatoes, fennel, onion, garlic, oregano, and ¼ cup olive oil in a roasting pan.
  3. Roast in oven fo 12 to 15 minutes until tomatoes begin to clear.
  4. Remove from pan.
  5. Add to the stock in a 4-quart pot.
  6. Boil and simmer for 15 minutes.
  7. Puree in blender.
  8. Check seasonings.
For the Crostini:
  1. Preheat oven to 350°F.
  2. Lightly brush the bread with olive oil and arrange slices on a flast sheet pan.
  3. Bake in oven for approximately 5 to 8 minutes, until lightly tasted.
  4. Place the cheese on the crostini and bake another 2 minutes or until the cheese begins to melt.
To Serve:

Pour the hot soup into bowls. Garnish the top of each soup with a crostini. Sprinkle with chives. Serve immediately.