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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Core tomatoes and cut in half lengthwise; arrange, cut side up, on foil lined rimmed baking sheet. | 2. In a small bowl, mix 2 tablespoons of the oil, garlic and half each of the salt and pepper; brush over tomatoes. | 3. Bake in 350°F oven until softened and shriveled and bottoms are browned, about 2 hours. | 4. Meanwhile, trim fronds from fennel bulb and reserve; cut off stalks and discard. | 5. Cut fennel in half lengthwise. | 6. Trim out and discard core; cut fennel into 1/2 inch cubes. | 7. In large saucepan, heat 1 tablespoon of the remaining oil over medium heat; cook fennel, stirring occasionally, until golden, about 8 minutes. | 8. Add 1 1/2 cups water; reduce heat, cover and simmer until very tender, about 20 minutes. | 9. Pour into bowl. | 10. Add 1 tablespoon of the remaining oil into pan; cook onion over medium heat, stirring occasionally, until softened, about 5 minutes. | 11. Add tomatoes and stock; bring to boil. | 12. Reduce heat and simmer for 15 minutes. | 13. Transfer tomato mixture to blender or food processor; puree until smooth. | 14. Return to pan. | 15. Stir in cooked fennel, basil and remaining salt and pepper. | 16. (Make ahead: let cool and refrigerate in airtight container for up to 2 days.) Heat until steaming, about 5 minutes. | 17. In bowl, whisk vinegar with remaining oil. | 18. Ladle soup into bowls; garnish with drizzle of vinegar mixture. | 19. Arrange reserved fronds over top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
plum tomato	20		ripened harvested	-	-	-	-
extra virgin olive oil	1/3	cup		-	-	-	-
garlic clove	4		smashed	-	-	-	-
salt	1/2	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
fennel bulb	1			-	-	-	-
onion	1		chopped	64.0	14.944	1.76	0.16
vegetable stock chicken	4	cups		-	-	-	-
basil	1/4	cup	chopped	1.38	0.159	0.18899999999999997	0.0384
balsamic vinegar	2	tablespoons		28.16	5.4496	0.1568	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.