Roasted Tomato and Fennel Soup - Lunch Version

1 hrs 16 mins

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.

1 hrs 29 mins

Freeze For Later Cooking 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. 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.
8. Allow to cool completely.
9. Divide between indicated number of quart freezer bags, label and freeze.

2 mins

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. Reheat in microwave 1-2 minutes or until heated through.