Quick Roasted Tomato and Fennel Soup Recipe

Written by Kenneth Lee 2020-09-19

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Homemade Roasted Tomato and Garlic Soup Recipe

EPISODE #157 Homemade Roasted Tomato and Garlic Soup Recipe.
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Quick Roasted Tomato and Fennel Soup Recipe

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The Best Roasted Tomato Basil Soup!

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This vegan roasted tomato basil soup is Mediterranean Diet approved! Come in to my kitchen and let’s make this together!
FULL RECIPE: �� http://bit.ly/TMD-Tomato-Basil-Soup.
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INGREDIENTS.
✅ 3 lb Roma tomatoes, halved.
✅ 2 to 3 carrots, peeled and cut into small chunks.
✅ Extra virgin olive oil (I used Private Reserve Greek olive oil).
✅ Salt and pepper.
✅ 2 medium yellow onions, chopped.
✅ 5 garlic cloves, minced.
✅ 1 cup canned crushed tomatoes.
✅ 2 oz fresh basil leaves.
✅ 3 to 4 fresh thyme springs (2 tsp thyme leaves).
✅ 1 tsp dry oregano.
✅ 1/2 tsp sweet paprika.
✅ 1/2 tsp ground cumin.
✅ 2 1/2 cups water.
✅ Splash of lime juice, optional.
✅ Grilled French baguette or crusty bread of choice for serving

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Roasted Tomato and Red Pepper Soup Recipe

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Roasted Tomato and Red Pepper Soup creamy comforting summer soup, full of flavor, served with cheese toasts that makes is totally irresistible…
.
To print the recipe check the full recipe on my blog:
http://www.homecookingadventure.com/recipes/roasted-tomato-and-red-pepper-soup.
Ingredients.
Makes 3-4 servings.
2 1/4 pounds (1kg) tomatoes.
2 red bell peppers.
1 red onion.
1 garlic head (7-8 garlic cloves), skin on.
olive oil.
Salt and freshly ground black pepper.
2 cups (480ml) chicken stock.
Fresh basil.
1 tsp (1g) oregano.
Cheese Toasts.
1 baguette.
1 cup (100g) cheddar cheese, grated.
Dried oregano.
Garlic powder.
1. Preheat oven to 400F (200C). Line a baking sheet with parchment paper..
2. Cut the tomatoes into quarters, red pepper into chunky pieces, onion into wedges and transfer to the prepared baking sheet..
3. Add the garlic cloves leaving the skin on..
4. Season with salt and pepper and drizzle with olive oil..
5. Bake for about 40-45 minutes, remove from the oven and let cool slightly. Leave the oven on to prepare the cheese toasts..
6. Transfer the cooked vegetables with the juice into the bowl of a blender. Squeeze in the garlic flesh and add fresh or dried basil and oregano..
7. Blend until smooth. Pour the soup into a pot and add chicken stock. Bring to a boil..
8. Meanwhile prepare the cheese toasts. Cut the baguette into slices and place the slices on a parchment paper lined baking sheet. Drizzle or spray each slice with olive oil. Spread grated cheese on top. Season with garlic powder and dried oregano. Bake at 400F (200C) oven for 5-7 minutes or until the cheese is melted..
9. Serve the soup warm, decorate with cream and basil leaves and serve with cheese toasts. Enjoy!
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ROASTED TOMATO SOUP (VEGAN)

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Nothing goes with a grilled cheese like a good roasted tomato soup. It’s a healthy vegan (Has honey which isn’t technically vegan, but its up for debate and you can swap for sugar, but I don’t prefer sugar to honey) soup but its packed with flavor. Now that you can make a great grilled cheese and tomato soup, relive your childhood or make the one your kids are living more fun and delicious..
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Roasted Tomato Soup.
Ingredients:
3-4 lbs Roma Tomatoes (about 10 tomatoes, or 2 cans of whole peeled tomatoes, just don’t roast them).
1 Onion, roughly chopped.
1-2 Carrots, roughly chopped.
2 Celery Stalks, roughly chopped.
1 Fennel Bulb, roughly chopped.
1 Bunch Fresh Thyme.
1 Head of Garlic.
2 Bay Leaves.
1 Box of Vegetable Stock (4 Cups).
2 cups of V8 Juice.
1-2 Tablespoons of Honey (Technically this is not vegan, but there is a debate about it, feel free to use sugar).
1 Bottle of Paprika.
1 Bunch Fresh Basil.
Olive Oil.
Salt & Pepper.
Optional Additions:
Cream for garnish (It is a vegan soup without the cream).
Fennel Fronds for Garnish.
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Fennel, Tomato And White Bean Soup

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This Fennel, Tomato and White Bean Soup is the perfect comfort food for some of the colder days headed our way. It comes together in a flash and by letting the soup simmer and reduce down for just 20 minutes, you end up with a thick, creamy base that tastes like it’ been on the stove all afternoon..
Let me know if you give this one a try. I LOVE hearing from you guys!
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Gordon Ramsay’s Roasted Tomato Soup

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Read: Roasted Beet and Feta Salad

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How to make Roasted Tomato and Fennel soup �� || IHM Atk Menu ||

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Drizzle 1 tablespoon olive oil over the fennel, tomatoes and garlic and sprinkle some salt. Roast the fennel and tomatoes in the preheated oven for 20-30 minutes until you notice.Directions Step 1 Heat olive oil in a large saucepan over medium-high heat. Cook and stir fennel, onion, celery, and garlic in the Step 2 Pour tomatoes and chicken broth over vegetable mixture and simmer for 4 minutes.

Remove saucepan from heat and Step 3 Pour soup into a blender.Preheat oven to 425 F. Toss the fennel and onion with two tablespoons of oil and a pinch of salt on a baking sheet and roast for 30 minutes, or until tender. Add the remaining tablespoon of oil.1. Heat oil in soup pot over medium heat. 2. Add fennel, and sauté 3 to 5 minutes.

3. Stir in sausages and fennel seeds, and cook 5 to 7 minutes, or until fennel seeds are.Heat olive oil in a large saucepan over medium-high heat. Cook and stir fennel, onion, celery and garlic in the hot oil until softened, about 10 minutes. Pour tomatoes and chicken stock over vegetable mixture and simmer for 4 minutes.

Remove saucepan from heat and add basil and parsley.Adjust oven temperature to broil and position rack 6 inches from heat. Brush toasts with fennel-seed butter and top with Brie. Return to oven and broil until bubbly and golden, 1 to 3 minutes.

Instructions. Preheat oven to 425 degrees F. Roast: Using a large rimmed baking sheets lined with parchment paper or silpat, place potatoes, fennel & onion.. Add a light drizzle of and toss vegetables until evenly coated, spread evenly on the sheet.

Add a sprinkle of salt & pepper over top.Very easy, quick, and tasty soup. I made a lot of changes,but I’m giving it 5 stars for the proportions and idea of using V8 as a base. I sauteed an onion, some celery, carrots and garlic in olive oil, then added the liquids as stated.In 4-quart saucepan, heat oil over medium heat.

Cook fennel, onion and garlic in oil about 5 minutes, stirring occasionally, until crisp-tender. Stir in tomatoe.This Roasted Tomato & Fennel soup will keep in the fridge for 3-4 days or you can freeze it for up to 3 months. Make sure you don’t overfill your containers/bags when freezing soup as it will expand slightly in the freezer. How to make Roasted Tomato & Fennel Soup Recipe – Step-By-Step.

Preheat the oven to 180C/350F/Gas Mark 4.Arrange fennel and onion in a single layer on a jelly-roll pan coated with cooking spray; toss to coat. Bake at 425° for 25 minutes, stirring after 15 minutes. Add chickpeas to vegetable mixture. Bake an additional 20 minutes or until fennel is tender and.

Heat the olive oil in a large pot over medium-low heat. Add the fennel and leeks and season with 1 1/2 teaspoons salt and the red pepper flakes. Cook, stirring occasionally, until the.Directions. In a large saucepan, saute onion and fennel in oil until tender.

Add the broth, beans, tomatoes, thyme, pepper and bay leaf; bring to a boil.Season the onions and fennel with a little salt and pepper. Place both baking sheets in the oven and bake until the vegetables are softened and beginning to brown.

The tomatoes will take about 40 minutes and the onions and fennel may take up to an hour. Place the vegetables into a food processor and pulse until you have a thick chunky mixture.Fry the fennel, leek and garlic and cook over low heat for about 10 minutes.

Add the water and crumble the bouillón tablets above it. Let the soup boil gently for about 15 minutes.

List of related literature:

Add the tomatoes, carrots, zucchinis, leeks, onions, celery, potatoes, parsley, cinnamon, and allspice, and simmer for one hour longer until all the vegetables are cooked.
from Taste of Beirut: 175+ Delicious Lebanese Recipes from Classics to Contemporary to Mezzes and More by Joumana Accad Health Communications Incorporated, 2014
Add the white vegetable stock, bouquet garni, season well with the salt, pepper and a little grated nutmeg and simmer until all the vegetables are cooked: this may take approximately 45 minutes.
from Professional Chef Level 2 S/Nvq by Gary Hunter, Patrick Carey, et. al. Cengage Learning, 2007
After 5 hours of simmering, add the caramelized vegetables, herbs, peppercorns, and garlic to the stockpot, and simmer for 1 hour longer.
from Ad Hoc at Home by Thomas Keller Artisan, 2016
Season with salt and pepper and simmer over medium heat for 15 to 20 minutes until the tomato broth has thickened slightly and tastes wonderfully full and fragrant.
from A Modern Way to Eat: 200+ Satisfying Vegetarian Recipes (That Will Make You Feel Amazing) [A Cookbook] by Anna Jones Potter/Ten Speed/Harmony/Rodale, 2015
Pour off all but 1 tablespoon fat left in pan, add onions, fennel, garlic, tomato paste, thyme, and red pepper flakes and cook over medium-high heat until vegetables are softened and lightly browned, 8 to 10 minutes.
from Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes. by America’s Test Kitchen America’s Test Kitchen, 2011
Add half of the garlic, the dried tomatoes, onions, fennel, and serranos and continue to stir until the onions begin to brown, about 5 minutes longer.
from Bar Tartine: Techniques & Recipes by Nicolaus Balla, Cortney Burns, et. al. Chronicle Books LLC, 2014
Stir cherry tomatoes and lemon zest into vegetables and continue to roast until fennel is tender and tomatoes have softened, about 10 minutes.
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make by America’s Test Kitchen America’s Test Kitchen, 2014
Add the stock, saffron, and basil, bring to a boil, and then simmer uncovered for 30 minutes, or until all the vegetables are tender.
from The 4 Day Diet by Ian K. Smith, M.D. St. Martin’s Publishing Group, 2010
Add the tomatoes, broth, 9% cup of the parsley, basil, and spices to the casserole.
from The New Basics Cookbook by Sheila Lukins, Julee Rosso Workman Publishing Company, 1989
Add the onion, celery, fennel, and garlic; reduce the heat to medium; and sweat the vegetables, stirring often with a wooden spoon, for 6 to 8 minutes, or until they soften and the onion is translucent.
from Flour, Too: Indispensable Recipes for the Cafe’s Most Loved Sweets & Savories by Joanne Chang, Michael Harlan Turkell Chronicle Books LLC, 2013

Kenneth Lee

An elite martial artist and passionate pharmacist, dedicated to the synthesis of new medications for different human ailments.

Satiating Diet Pros, Cons, and How It Operates

100 comments

Mavezan 2020-09-19 - 12:16

Man I love this channel. Another great video dude! I’m making this and some grill cheese this weekend for sure.

Mezikazahn 2020-09-20 - 03:20

I made home made tomato soup today… I didn’t make this… I just started with Roma tomatoes that came from my garden.. I sautéed them with a touch of garlic and onion…then I puréed the tomatoes then put them thought a strainer to get the seeds out…. pinch of sugar salt and black pepper…then I added fresh basil that also came from my garden…. I took some heavy cream and whipped it just to give it some body added it to the soup… best soup I ever made.. took less then 20 minutes to cook it… I am gonna try this way next chef Gordon….thanks… I think I like the idea of roasting the tomatoes and getting that color on the tomatoes…

Mugal 2020-09-20 - 11:24

I made this to the best of my ability last night! The soup was amazing! My favorite part was the sun-dried tomato pesto. I don’t really like sun-dried tomatoes but this was wonderful.

Kelezan 2020-09-20 - 20:33

I just want to learn a simple tomato soup nothing more �� you are torturing me Gordon. It’s suppose to be super simple

Gagis 2020-09-21 - 03:08

I just made it (but without the tomatoes pesto) and it’s delicious!!!! ��♥️ thank you Gordon

Mofyn 2020-09-21 - 15:44

I love tomatoes and I’m so into soups. Perfect recipe for me! �� Thank you!

Whiteray 2020-09-21 - 18:32

I have almost everything to make this apart from the V8 juice. Does anyone know a good substitute or could I just add more vegetable stock?

Flamesong 2020-09-21 - 21:53

Love his cooking style but it’s not practical for someone who has basic cooking skills/pantry, I don’t want to spend 2 hours cooking when I’ll smash it in 5 mins

Tern 2020-09-22 - 07:41

I would love to see more soups from you!!! <3 You could take us to a soup adventure!!!:D

Morlullador 2020-09-23 - 01:16

That’s the stuff that he made in the 6 euro lunch in that Piccolo Teatro episode! Amazing!

Nalmedred 2020-09-23 - 14:24

If it was me I would switch out some items. I’d replace those tomatoes with beefsteak tomatoes, and replace those onions with white onions, and replace the dijon mustard with chardonnay mustard.

Kulantrius 2020-09-23 - 21:14

Is it just me or when I see food sizzle it makes my mouth watery 2:13, I like hearing it and seeing it. (SRRY IF THIS WAS WEIRD TO YOU!!)

Sataur 2020-09-24 - 04:08

Shits too complicated for me lol. I have most of the ingredients but nah I’m good ��

Gatus 2020-09-24 - 13:38

Aww Man! I missed the premiere! Great video though, loved the interaction during the premiere!

Rockraven 2020-09-24 - 21:30

How you can cook with black burning pot? You should wash good.

Centririus 2020-09-25 - 03:03

After watching this i need to let the world know of my tomato soup. This doesn’t hold a candle gordon.

Akinok 2020-09-25 - 12:28

Coring fennel is more tradition than necessity.

I did it too for about 38 years, because my grandma did it and my mom did it, but then I saw Carla from ba suggesting just cleaning up the dried up bit from where the bulb was cut from its root and to just leave the core in. And, you know what? -it’s perfectly fine to leave the core in. Both texture and taste-wise.

Douramar 2020-09-25 - 17:15

I don’t get how there are negative comments on a cooking video. Opinionated people spreading hate take a second and think it through. If you don’t have anything nice to say don’t say anything at all.

Anarargas 2020-09-26 - 05:45

ami the only one that doesnt like tomatoes but likes tomato soup

Maloth 2020-09-26 - 11:16

Everyone saying this is fancy can’t cook. This really isn’t that complex at all. It’s really the rarebit that’s makes it seem over the top.

Flamesmasher 2020-09-27 - 03:02

I swear I thought that was beef stock!
How is that veggie stock so dark?!

Shaligas 2020-09-27 - 06:01

Beautiful piano music with the crusher, Blender comes out and we get heavy guitar

Shakaran 2020-09-28 - 06:50

My first experience with tomato-basil soup was at a great local restaurant in San Mateo, California (on 4th, I think, near the El Camino Real). It was delicious, as I can tell yours is as well. I like the way you cook. I live in the Philippines and tomato soup comes in a can. No one here makes it because tomatoes are “sour” for Filipinos and they prefer to have sugar in everything, including spaghetti sauce! If I had a kitchen just half the size of yours, I’d be making lots of my own Mediterranean dishes, following your recipes and methods. Real enjoyed you video!

Jurr 2020-09-28 - 14:34

It started off as something I could make..and then quickly became damn

Sharpfont 2020-09-29 - 00:54

I fly 777 for a living in present life, My next life I want to be Chief Ramsey.

Wrathwing 2020-09-29 - 08:11

When I saw the title, I thought he was going to roast it by saying mean things to it.

Whiteray 2020-09-29 - 12:49

Another bearded cooking channel to add to my subscription list ✔️

Josius 2020-09-30 - 02:33

Any substitute for V8? Can’t get the juice here in Poland:<

Burn 2020-09-30 - 16:53

It’s much better with heavy cream!! And the gluten free is just wrong in a soup! Especially in a true Mediterranean dish! This is a poor imitation at best!!

Kameena 2020-10-01 - 00:26

I just made this and I have to thank chef Ramsey. I wish I could buy him a gift!!!

Braris 2020-10-01 - 10:01

I stocked up on tomato soup cans despite not knowing what it tastes like or if I’ll even like it. Rip.

Malagar 2020-10-01 - 11:57

That looks so delicious, can’t wait to try it. Thank you for your recipe.

Vugami 2020-10-01 - 20:47

does the grem in garlic clove matter? the growth should u cut it out?

Adorazel 2020-10-02 - 07:22

Hi everyone! I’d love to know what’s your favorite thing to do with an overstock of tomatoes? Let me know in the comments below!

Mitaur 2020-10-02 - 21:13

This will be my next ‘soup’ cooking exercise, I have a couple of firm favourite tomato soup recipes but I’ve never added fennel or honey, I’m really looking forward to this one.

Shadowhunter 2020-10-03 - 08:01

nu inteleg ai facut chicken stock-ul de la zero sau l-ai cumparat de undeva?:(

Moriel 2020-10-03 - 17:25

What a great channel, wish I’d found your stuff earlier man!

Kelar 2020-10-04 - 04:52

This looks great. I am going to try this this week end! I love your channel.

Meztikree 2020-10-04 - 09:37

The pepper mixed with the Tomatoes would destroy my stomach but otherwise this looks great.

Gakree 2020-10-04 - 11:40

I remember making this soup 2 years ago, a week after this video came out. It was so good that I’m planning on making it again soon!

Melmaran 2020-10-05 - 02:53

I made only the soup (no pesto nor bread and cheese). It came out delicious!:))

Buzanadar 2020-10-05 - 15:22

You be well fed with great food every time, you won’t get fat cause Ramsay make sure all the goodness will keep you healthy but full ☺️ right stuff

Adorallador 2020-10-06 - 00:53

That soup looks absolutely delicious! Can’t wait to try it out.

Ianzar 2020-10-06 - 07:58

Another great recipe! im gonna give it a try tomorrow. Please show us how to make sticky toffee (ooey gooey buttery) date pudding with a toffee sauce

Tygoran 2020-10-06 - 12:25

Fk, tomatoes overwinter in NZ gets up to $21 per kg…..look at how many he uses….

Mnezel 2020-10-06 - 17:33

this is just a bit of variation on classic traditional Greek dish. Or in Western Turkey, our home cooking.

Buzan 2020-10-07 - 04:18

Thank you. I cannot believe how delicious and easy this recipe is. I am enjoying my hot bowl of fennel soup right now.

Yggbor 2020-10-07 - 12:15

Türkiye den yazıyorum harika bir tarif aynı zaman da domates sosu gibi ve mangal tadı geliyor.

Chillfont 2020-10-08 - 05:35

I know this is a year old, but I can’t wait to try this this weekend!

Feloril 2020-10-08 - 21:23

hey just wanted to tell you that Jesus loves you very much even if you don’t believe it and He died for our sins so that whoever believes in Him shall not perish but have everlasting life in him<3

Badora 2020-10-09 - 02:30

BEST BEST BEST EVER SOUP!!!!!! DELICIOUS!!!! MAKE IT YOU WILL LOVE IT!!!!!!!!!!!

Mejind 2020-10-09 - 08:51

Hi! Can you please recommend a substitute for V8? Or any other way I could replicate it without V8. Thanks:)

Dorirad 2020-10-09 - 17:58

One Thing, Whole Foods is owned by GMO Giants and arguable the worlds most evil company… Monsanto.

Felhahuginn 2020-10-10 - 04:35

I love basil and Italian parsley vegetable broth in my soup this is soooo good

Karin 2020-10-10 - 13:57

What can I substitute the chicken broth for? I am trying to do the Daniel fast next week

Vurn 2020-10-11 - 03:31

Just made it tonight. Great hit at the dinner table! Teenager kid asked bring it for lunch tomorrow:)

Doriginn 2020-10-11 - 10:46

Easy and so tasty! Pho-inspired variation: I like to put the spinach in individual bowls, and serve the soup on top of it. It’s a little prettier, and a bit like a soup-and-salad meal.

Tarr 2020-10-11 - 17:40

My tomatoes will be ripe in June, can’t wait to try this one.

Starkiller 2020-10-12 - 02:07

One advice! Don.t put the garlic from the begining, specialy when it.s choped, it will be burned or very bitter in 10 minutes in the pan! Put it on the pan 2 minutes before you add the tomato juice! Very good recipe!

Oghmanara 2020-10-12 - 09:52

Just had the best fennell and tomato soup. Some sugar was added and I used bread crumbs to top mine. Deelish!

Dreladora 2020-10-12 - 22:12

OMG i JUST made this AND IT WAS PHENOMENAL! it’s SO simple YET SO delicious! definitely hearty too with the beans. yum yum!! THANK YOU! <3 <3 <3

Malogra 2020-10-13 - 10:19

Just HAD to comment on this. So I went to the farmers market last week and saw some fennel. It was at about 6.30am so when I stopped by the supermarket I was able to pick up some freshly baked poppy buns too. Took them home and decided to make this. It was absolutely fantastic! Honestly maybe it was just that I personally got the spices just right, but man was it delicious. The fennel especially took away that slightly sour taste that tomatoes tend to give off. Highly recommended!

Umllador 2020-10-13 - 23:32

Great recepie! What’s your ideas to further improve the soup? I used some tabasco to spice it up.

Oghmasida 2020-10-14 - 01:33

Okay and here’s my shout-out for this uh-mazing soup……I made this tonight and I could eat it morning, noon and night. And I probably will. It was fantastic. I added a nice dollop of whole-fat greek yogurt on top of it as well and it was pure perfection. Thank you so much for this recipe. I am looking forward to trying out more.:)

Balladowield 2020-10-14 - 16:57

Hi Dani, is there anything else I can replace the white beans? Hardly found some around my place:) ur vids are awesome!

Bonara 2020-10-14 - 19:02

Oh MY GOODNESS! I have so much fennel growing for yrs and I didn’t know what to do with it. Thank you!!! this sounds so YUMMY!!! I can’t wait to try it… and the added spinach YUMMMMY! YUMMMMY!:) Thank you great Video!

Arashijin 2020-10-15 - 09:07

Delicious! I made this tonight, first time I tried fennel thanks to your how to videos, thanks for the vegan friendly recipes! You’re awesome.. (More fish or vegan friendly recipes pretty please) love love love Ur channel!

Gholbifyn 2020-10-15 - 15:54

Hey brother,

Thanks for adding a vegan dish. Couple of days back I texted you about posting a vegan recipe and here we have one. Awesome!!! ��

Gara 2020-10-16 - 04:25

As a student who doesn’t have a lot of time on my hands, your recipes are a GODSEND. They’re so easy to follow yet healthy & delicious! This one is on my stove right now, it smells amazing. Keep them coming, I especially love your 101’s (I learned how to prepare a pomegranate from you lol).

Nagamand 2020-10-16 - 08:43

Made this soup for the second time yesterday. I love this! Thanks for sharing!

Dojar 2020-10-17 - 01:00

Holy shit I made this and wow the best tomato soup I’ve had.

Nanrad 2020-10-17 - 06:02

Delicious! The wife and I are having this again tonight. It was wonderful the first time and the only difference this time is I skipped the spinach.

Purecrusher 2020-10-17 - 19:34

It would be helpful if you please put your recipes in the description. Thanks

Tataur 2020-10-18 - 04:45

Awsome presentation amazing creation �� regards dishari banerjee kolkata welcome to my new upload pl

Mazule 2020-10-18 - 15:04

If i add smoked paprika would it change the taste much considering the quantity of paprika being used? Love the recipe btw

Mezim 2020-10-18 - 22:04

This recipe looks amazing! But, unfortunately most vegans classify honey as an animal product and don’t use it. Is there something that I can use to substitute the honey for if I want to cook this for my vegan friends?!

Male 2020-10-19 - 05:23

Oh man! Wow that looks good. Happy food for sure. But now my wife is going to make me cook it. Lol…Thank You for the recipe…Yummy in my Tummy

Gakus 2020-10-19 - 10:57

It’s a hot summer day here in Australia… but that soup still looks absolutely delicious and something I will need to remember once it gets a bit cooler!

Whisperbinder 2020-10-19 - 19:29

I love how he makes it without the details, these recipes doesn’t even have a description of how many cups/tsp for this and that…
sooooo…��

Gubei 2020-10-20 - 06:35

Yummy. And I’m just getting into homemade soups. Will definitely try.

Nightwalker 2020-10-20 - 20:15

That looks GRRREAT N IM GOING TO MAKE THAT DISH!!!! Thanks for sharing! ❤

Zoloran 2020-10-21 - 03:53

I will give this a try this weekend for sure. Looks so good!!!

Malaktilar 2020-10-21 - 11:51

I am sooooo making this tonight!! served with some nice crusty bread of course:)

Kemand 2020-10-21 - 21:19

I just ate the SAME soup…but in a can…& it wasn’t freshly made.
Luv your videos, btw

Truthseeker 2020-10-22 - 07:36

Looks delicious and you know everything that is in it! Awesome!

Tygrawyn 2020-10-22 - 23:40

Dani I love all the stuff that you put in the soup but!
Away too much salt.
You put in all that salt at the start-salt
You added the chicken stocksalt
then you added the can beans-salt
then you added the can tomatosalt
you added some more salt
you added the cheese-salt
My goodness I feel a heart attack coming on!

Kajimi 2020-10-23 - 08:18

Thank you so much for this recipe! It looks delicious. There’s a question I’ve been meaning to ask you for a while. I’ve read everywhee that can tomatoes are one of the worst things out there, as they the contain a lot of toxic components (that result from the canning processI don’t know the correct name, my mother tongue is not English). What do you know about this?

Mightredeemer 2020-10-23 - 13:45

I literally thought the title meant he is going to roast the tomato soup

Mufyn 2020-10-24 - 03:36

It couldn’t go more Spanish than this, right Albert!�� I loooove your recipe and also the fact that you didn’t add any sugar, I hate when people do that, it kills all the delicate flavors of the tomatoes. Superb recipe!:)

Gridar 2020-10-24 - 10:41

hi dani. i’m there with this dudette. i have always eaten fennel raw and love it each and every year. this soup variation for the winter is a win win. hope it freezes well cause i plan on making enough for a few sittings. stay warm and safe. ralph xx

Mathris 2020-10-24 - 21:15

what about the fennel tops Dani?? can I add those to the dish as well:D

Reddweller 2020-10-25 - 05:18

I added this video to my ‘cuisine’ playlist a few weeks ago and just made it today for my father,grandfather, syster who came to visit my apartment and for my girlfriend… everybody LOVED it! Thank you for that recipe!
How do you call that roasted bread with cheese etc? Tried to find it on Google to have more details about that. But but I couldn’t find the right spelling.

Stonestaff 2020-10-25 - 15:55

Hi! I’m new to you channel! Loving your videos! You’ve inspired me to try recipes I never thought I could make!!!

Voodoonris 2020-10-25 - 18:49

Can we make this in a slow cooker? If so can you please let me know how to put it all together?

Teran 2020-10-26 - 08:03

Tomato soup and grilled cheese have to have a couple of chilled kosher pickle spears on the side for cool crunch and additional astringency. But that’s just me.

Arataxe 2020-10-26 - 19:17

He cracks me up! �� He’s so impressed with his own cooking he’s almost emotionally overwhelmed! LOL! Love it!

Ghotus 2020-10-27 - 02:13

Fuck someone needs to make an invention that mimics taste and smell from a screen lmao I really wanna know what this tastes like.

Gholbisida 2020-10-27 - 05:58

I tried this yesterday.
And it was an absolute mess.
Much too spicy,. Then the cream curdled when i put it in at the time Gordon advised.
Had to throw the lot out

Tosar 2020-10-27 - 17:16

raw fennel tastes gross? youre a fool, dont disrespect fennel like that

Umth 2020-10-27 - 18:40

I need recipes from scratch which are fairly easy. This looks so great and actually quite easy to make! Can’t wait! Russ

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