A Summer Soup? Yes—Just Try This Roasted Fennel and Tomato One
Plus, a recipe for dukkah, a delicious seed, herb and spice mix that goes well with anything.
Roasted Fennel & Tomato Soup with Dukkah
Makes 4 servings (2 litres total)
Prep time: 5 minutes
Cook time: 40 minutes
Total time: 45 minutes
Roasted fennel and tomato soup:
- 2 medium-sized fennel bulbs, ends and stalks trimmed, cut into eighths
- 1 pint cherry tomatoes
- 1 head of garlic, cut in half
- 1 onion, diced
- ¼ cup olive oil, divided
- 14 oz can whole plum tomatoes, chopped with juices
- 3 cups chicken or vegetable stock
- 1 tsp kosher salt, plus more to taste
- black pepper, to taste
- ¼ tsp red pepper flakes
- ½ cup hazelnuts
- 3 tbsp sesame seeds
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp fennel seeds
- ½ tsp kosher salt
- To make the soup: Preheat oven to 400℉. Arrange sliced fennel, cherry tomatoes and garlic on a large baking sheet. Drizzle with 2 tbsp of olive oil and season with salt and pepper.
- Bake on middle rack of oven until vegetables are very soft and starting to caramelize, 35-40 minutes.
- Meanwhile, heat remaining 2 tbsp olive oil in a large pot over medium-low heat. Add the onions and cook, stirring often, until soft and translucent, 5-7 minutes. Add the canned tomatoes, stock and red pepper flakes and bring to a boil, then reduce heat to low and simmer, 10 minutes.
- Working in batches, add roasted vegetables and peeled garlic to a blender along with tomato-stock mixture. Season with 1 tsp kosher salt and blend well until smooth. Add more stock, if desired, to thin.
- To make the dukkah: Add the hazelnuts to a dry non-stick skillet over medium heat. Toast until fragrant, about 2 minutes, then add the rest of the seeds to the skillet and continue to toast until lightly golden, about 2-3 minutes more. Place nut and seed mixture in a small food processor or blender, and pulse a few times to break down the nuts and seeds, leaving some larger pieces intact. Use immediately or store in an airtight container for up to 2 weeks.
Tip: Keep leftover dukkah in the pantry and sprinkle it on dips, roasted vegetables, eggs, soft cheeses or on pita bread brushed with olive oil.