Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. In a large bowl combine tomatoes, fennel bulb, garlic, olive oil, salt and pepper.
2. 6474483 Upgrade to a paid membership 30215 to unlock all instructions 34151
3. 2543750 Upgrade to a paid membership 74636 to unlock all instructions 1281
4. 4286691 Upgrade to a paid membership 2361 to unlock all instructions 98754
5. 967781 Upgrade to a paid membership 32711 to unlock all instructions 16440
6. 7162733 Upgrade to a paid membership 67257 to unlock all instructions 29895
7. 8824073 Upgrade to a paid membership 65269 to unlock all instructions 55281
8. 8700890 Upgrade to a paid membership 32410 to unlock all instructions 13366
9. 4849101 Upgrade to a paid membership 508 to unlock all instructions 93533

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. 4935297 Upgrade to a paid membership 60950 to unlock all instructions 72161

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. In a large bowl combine tomatoes, fennel bulb, garlic, olive oil, salt and pepper.
2. Place on a baking sheet in a single layer. Roast at 425F for 20 minutes.
3. Meanwhile, in a large saucepan melt coconut oil over medium heat. Saute onion and carrots until soft.
4. When tomato-fennel mixture is done roasting, place into saucepan.
5. Add fennel seed, Italian seasoning, vegetable stock, red wine, and tomato paste.
6. Turn heat down to low, cover and simmer for 30 minutes.
7. Puree soup with immersion blender or in batches with a traditional blender, until smooth and creamy.