Recipes 2

Roasted Tomato and Fennel Soup

  • Serves: 10
  • Complexity: easy
  • 3.0/5 rating (1 votes)
Roasted Tomato and Fennel Soup


  • 2 large fennel bulbs
  • 10 roma tomatoes cored and halved
  • 2 large onions, cut into wedges
  • 12 garlic, minced
  • 60g butter, melted
  • 15g red onion, finely chopped
  • pinch of freshly ground pepper
  • 250ml tomato paste
  • 50g feta, crumbled
  • 1.5L chicken stock
  • 1L Kerrymaid Savoury & Dessert Topping


  1. Preheat oven to 230°c
  2. Trim and coarsely chop fennel bulb, reserve 4 tbsp of finely chopped fennel for the topping
  3. In a large bowl, gently toss tomatoes, fennel, onion and garlic with the melted butter. Arrange these vegetables on a large rimmed baking sheet. Bake for 40-45mins or until vegetables are lightly browned and caramelised. Remove from oven and cool for 10 minutes
  4. In a small bowl combine 4 tbsp of fennel fronds, red onion, feta and pepper, set aside
  5. Working in batches, transfer roasted vegetables and any accumulated juices to a food processor or blender. Add the tomato paste and chicken stock. Puree until smooth
  6. Transfer to a saucepan, stir in the Kerrymaid Savoury & Dessert Topping and heat over medium heat, stirring often
  7. Cook for a further 10 minutes
  8. Pass mixture through a sieve to remove any lumps
  9. Serve hot in individual bowls with the finely chopped fennel and feta mixture on top

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