Geroosterde venkelsoep met tomaten
Prep time
Cook time
Total time
Serves: 40
  • 2 bulbs of fennel finely chopped
  • 10 cloves of garlic peeled and finely chopped
  • 3 large tomatoes, I peel them because I like my soup to be smooth
  • 1 can of tomato puree
  • Pepper and sea salt
  • Olive oil
  1. Preheat the oven to 180°C. Drizzle the fennel and garlic with some olive oil and season with pepper and salt.
  2. Spread the vegetables over a baking tray you have covered with baking paper and roast for 20 minutes in the oven or until fennel is softened.
  3. Heat 1 tablespoon of olive oil in a large skillet and add the fennel, garlic and tomatoes.
  4. Add the tomato puree after 2 minutes and let it stew for 5 minutes before adding 1l of water.
  5. Let this soup simmer for 15 minutes and then mix it with a blender of mixer. If this soup is too thick, you can always add some water.
  6. Enjoy!
Nutrition Information
Serving size: 4 appetizers
Recipe by Must Be Yummie at