Ingredients
* 8 truss tomatoes, quartered
* 1 large onion, quartered
* 1/2 a large fennel bulb (or a whole small one), chopped into pieces about the size of the quartered tomatoes
* fennel leaves, chopped
* 1 clove of garlic
* 1 tablespoon of olive oil
* salt and pepper to taste
* 1 to 2 cups of stock (depending on how thick you like the soup)
Method
1. 10 Preheat oven to 150 degrees celsius.
2. 20 Mix the vegetables in a bowl and coat with the oil, salt and pepper. Toss to coat and then spread into a baking tray lined with baking paper.
3. 30 Place baking tray in oven and cook until the skin on the tomatoes starts to shrivel (about 30 to 45 minutes).
4. 40 Peel the skin from the tomatoes. This is optional, but I prefer the skins removed to ensure a smoother soup.
5. 50 Place the tomatoes, fennel, onion, and garlic in the blender along with 1 cup of stock. Blend until smooth. Check the consitency and add more stock if required.
6. 60 Serve with crusty bread.