Roasted Tomato and Fennel Soup

January 15, 2013

Roasted tomatoes and fennel pureed for a delicious and healthy soup

7 roma (plum, italian) tomatoes, cut in half
1 fennel bulb, cored and cut into 8
1 tbsp. olive oil
1 1/2 tsp. kosher salt
Fresh ground black pepper
1 1/2 cups chicken or vegetable broth
1/2 cup water

Preheat oven to 425º. Place tomatoes cut side up on the baking sheet along with the fennel. Sprinkle vegetables with olive oil, salt and pepper. Bake for 50 minutes. Put half the tomatoes,...
See the full directions on my site

Nutritions

Calories
185

Sodium
940mg
39% DV

Fat
12g
19% DV

Protein
17g
34% DV

Carbs
1g
0% DV

Fiber
1g
4% DV