Roasted Tomato and Fennel Soup with Spicy Whipped Cream and Crispy Croutons

January 5th, 2016


6-8 vine-ripened tomatoes, large dice
1 fennel bulb, reserve the fennel fronds (the leafy top that looks like dill), large slices
1 small, brown onion, large dice
2-3 cloves of garlic, whole
3-tablespoon olive oil
½ teaspoon dried oregano
Salt and pepper
2 tablespoons balsamic vinegar

Whipped Cream
½ cup heavy cream
¼ teaspoon cayenne pepper, Sriracha, or Tabasco sauce (you can always add more!)
1-tablespoon dill fronds, minced

2 slices bead, small dice
1-tablespoon olive oil
Salt and pepper


Pre-heat the to 400 degrees. In a medium sized bowl add the tomatoes, fennel, onion, garlic, oil, oregano, salt and pepper. Mix it around so all the vegetables are evenly coated. Spread the vegetables onto a rimmed cookie sheet lined with a silpat. Roast them for about 30 minutes.

Remove the vegetables from the oven and add them to the bowl of a food processor. Pulse several times until you have a smooth consistency with a bit of texture. Be mindful that the vegetables are very hot. Add the balsamic vinegar, taste, and adjust the seasoning.

In a medium sized bowl add all the ingredients for the spicy whipped cream. Using a hand blender, whip until stiff peaks form. Refrigerate until ready to use.

Heat a medium sized frying pan. Add the oil to lightly coat the bottom of the pan. When hot, add the diced bread. Toss the bread a few times and sprinkle with salt and pepper. Cook until the bread is toasted.

Serve the soup hot with the whipped cream, croutons, and bits of fennel frond.

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