Tomato and fennel soup

Name: Tomato and fennel soup
Cook time: 50 min
Total time: 50 min
Ingredients: 2 teaspoon olive oil; 1 medium fennel bulb, coarsely chopped; 2 medium brown onions, coarsely chopped; 2 clove garlic, quartered; 1 kilogram tomatoes, quartered; 3 cup (750 millilitres) vegetable stock; 4 slice white bread, crusts removed; cooking-oil spray

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Cook Time: 50 minutes

Total: 50 minutes

Servings: 4

Ingredients

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2 teaspoon olive oil1 medium fennel bulb, coarsely chopped2 medium brown onions, coarsely chopped2 clove garlic, quartered1 kilogram tomatoes, quartered3 cup (750 millilitres) vegetable stock4 slice white bread, crusts removedcooking-oil spray

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Instructions

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Step 1

Preheat oven to 180°C/160°C fan-forced.

Step 2

In a large saucepan, heat oil; cook fennel, onion and garlic, stirring, until onion softens. Add tomato and stock; bring to the boil. Reduce heat; simmer, covered, stirring occasionally, 15 minutes. Uncover; simmer, stirring occasionally, about 15 minutes or until tomato is soft and pulpy.

Step 3

Meanwhile, cut bread into 2cm cubes. Place on oven tray; spray lightly with oil. Toast about 10 minutes or until croûtons are crisp.

Step 4

Blend or process soup, in batches, until smooth. Pass soup through food mill or fine sieve; reheat soup in same pan. Serve soup topped with croûtons.