Roasted Tomato and Fennel Soup

Written by Kenneth Lee 2020-09-18

Table of Contents:

Roasted Tomato and Red Pepper Soup Recipe

Roasted Tomato and Red Pepper Soup creamy comforting summer soup, full of flavor, served with cheese toasts that makes is totally irresistible…
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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..
Watch my Grilled Cheese episode: https://youtu.be/PbP9u48Ckuc.
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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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How to make Roasted Tomato and Fennel soup �� || IHM Atk Menu ||

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Video taken from the channel: Food Slide The Hotel Management Kitchen

Roasted Fennel Recipe: The King Vegetable of Provence

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Join my online French cooking classes ��‍��: https://learn.thefrenchcookingacademy.com/p/get-started-with-french-cooking Roasted fennel and cherry tomatoes simply are a match made in heaven. This recipe will make you love fennel again. pieces of fennel are blanched, lightly seasoned with salt, peper, extra virgin olive oil and then oven roasted, alongside juicy cherry tomatoes..
Get a taste of the south of france and work on your mediterranean diet with this lovely dish..
This has to be the best way on how to cook fennel. It’s simple it’s quick and it taste delicious, it just does not get better then that..
this fennel side dish goes very well with grilled fish such as salmon, ocean trout or other white fish..
Ingredients for 4 people ( as a side dish):
2 fennel bulbs.
a dozen cherry tomato on the vine.
salt and pepper to season.
olive oil to sprinkle over..
Cooking times:
12 mn blanching time ( precooking the fennel in salty boiling water).
Roasting the fennel with tomatoes:
in the oven for 20 minutes at 200 degrees celsius /392 F.
then finish of for a further 5 minutes under the broiler to chargrill the fennel slightly..
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Gordon Ramsay’s Roasted Tomato Soup

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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.
SPICES AND GREEK OLIVE OILS: �� http://bit.ly/TMD-Shop.
SUBSCRIBE TO THIS CHANNEL: http://bit.ly/TMDYouTube-Subscribe.
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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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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Read: Things to Get your meals at Subway Healthy Menu Choices and Diet Details

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Ingredients 1, 28-ounce can whole peeled tomatoes 1/4 cup olive oil 8 medium cloves garlic, peeled 1 medium onion 1 medium fennel bulb, hard core removed 1.Heat olive oil in a large saucepan over medium-high heat. Cook and stir fennel, onion, celery, and garlic in the hot oil until tender, about 10 minutes. Step 2.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.Coat (or brush if wanting to use less oil) fennel, onion, cherry tomatoes and garlic cloves in olive oil and drizzle the onions in balsamic vinegar. Scatter with.

Most of the liquid should be cooked off and the tomato and fennel should reach a good chunky consistency. Puree this mixture well in a blender or food processor and pour into a soup pot. Add the vegetable stock, thyme and paprika.

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.Ingredients You’ll Need Potatoes, fennel and onion are roasted to perfection and pureed with almond milk until thick and creamy smooth for a sensational soup that’s worth repeating! Here is everything you need: Fennel – The fennel adds a touch of sweetness with notes of.

Sprinkle the flour over the vegetables and stir over low heat for 1 minute, or until the flour is fully incorporated. Add the chicken stock, tomatoes, tomato paste and sugar.In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the.Heat oven to 425°.

Step 2 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 minute.To begin making the Roasted Fennel and Tomato Soup Recipe, wash the fennel bulbs and tomatoes and pat them dry with a kitchen towel.

Preheat the oven to 200 C and.In a small bowl, mix 2 tablespoons of the oil, garlic and half each of the salt and pepper; brush over tomatoes. Bake in 350°F oven until softened and shriveled and bottoms are browned, about 2 hours. Meanwhile, trim fronds from fennel bulb and reserve; cut off stalks and discard. Cut fennel in.

Preheat the oven to 200°C fan bake. Put the tomatoes, fennel, capsicum, oil, vinegar, garlic and chilli flakes in a large bowl and toss everything together. Season generously with salt and pepper.

Tip onto the baking tray and turn the tomatoes cut side down.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.

Creamy roasted cauliflower soup is a healthy comfort food that will warm you up on a chilly day! Made with a hefty dose of fennel for bone density, anti-inflammatory properties, and gut health, this vegan cauliflower soup is also gluten free, grain free, dairy free, and low carb.. Thought you should know that this roasted cauliflower soup post is sponsored by my friends at Bob’s Red Mill.

List of related literature:

Toss the fennel into a roasting tin or a 30cm (12in) shallow casserole with the onion, salt and pepper, a couple of tablespoons of olive oil and the lemon juice.
from From the Oven to the Table: Simple dishes that look after themselves by Diana Henry Octopus Books, 2019
Combine the fennel, onions, garlic, olive oil, sherry, salt, and pepper in a large roasting pan or casserole, and toss to coat everything with the oil.
from The Four Season Farm Gardener’s Cookbook: From the Garden to the Table in 120 Recipes by Barbara Damrosch, Eliot Coleman Workman Publishing, 2013
With cold frosty mornings and darker nights, now is the time for steaming bowls of soup – try red lentil and coconut, delicate celeriac and fennel or roasted onion and garlic soups with home-cooked Mediterranean bread, warm from the oven.
from The National Trust Cookbook by The National Trust Pavilion Books, 2016
Add the chopped thyme, the rest of the sheet of roasted parsnips, the fennel, and water.
from Superiority Burger Cookbook: The Vegetarian Hamburger Is Now Delicious by Brooks Headley W. W. Norton, 2018
LEMON, BASIL, AND SUN-DRIED TOMATO PESTO Use 2 tablespoons pine nuts, 6 cloves garlic, 1/2 cup sun-dried tomatoes, snipped into shreds, 3 cups basil, 3/4 cup parsley, and 2 to 4 tablespoons lemon juice along with the olive oil, cheese, and salt.
from Passionate Vegetarian by Crescent Dragonwagon Workman Publishing Company, 2002
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 fennel, onions, shallots, and garlic and cook for 4 minutes, or until the vegetables have softened.
from Ad Hoc at Home by Thomas Keller Artisan, 2016
In your earthenware or copper soup-pot you heat a few tablespoons of olive oil, and in this you melt the sliced white part of 2 leeks or an onion, adding a couple of chopped, large, ripe tomatoes, 2 cloves of garlic, a sprig or two offennel and of parsley.
from French Provincial Cooking by Elizabeth David, Julia Child, Juliet Renny Penguin Publishing Group, 1999
This savory, slightly funky stock provides the base for this soup, and it pairs incredibly well with the earthy and lightly charred flavor of the roasted rapini.
from First We Eat: Good Food for Simple Gatherings from My Pacific Northwest Kitchen by Eva Kosmas Flores ABRAMS, 2018
Forgo the parsley when fresh mint or cilantro is available for tomato soup, or think chopped fresh fennel fronds for gazpacho-not just chives (you’ll find Five-Minute Gazpacho on page 68).
from The Dinner Doctor by Anne Byrn Rodale, 2004

Kenneth Lee

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

10 Healthy Fruit Smoothies, All Under 300 Calories

97 comments

Anarad 2020-09-18 - 17:42

Awesome soup! It’s getting cold here now (freeze warnings at night and highs in the 40’s & 50’s) so I’m all about soups right now. I’ll be giving this a shot. I’m due for a cold any day now. ��

Gasius 2020-09-19 - 00:11

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

Nighthunter 2020-09-19 - 11:50

I made it…was awesome… absolutely delicious… new menu item on my make list

Nikree 2020-09-19 - 15:53

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

Garim 2020-09-20 - 03:37

yup here I am, five years later and still made it tonight for dinner. This time I had two small leeks that I just threw in there as well. It truly is one of my all-time favorite soups. I really do love adding a nice dollop of plain greek yogurt on top with a slab of fresh bread.:)

Fenrigrel 2020-09-20 - 15:24

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

Cordage 2020-09-20 - 20:17

i didnt have spinach �� but i did add bok choy in the earlier phase

Monius 2020-09-21 - 08:19

I just made this delicious soup. My kitchen smells wonderful and it tastes great. Thanks for sharing!:)

Rageskin 2020-09-21 - 21:15

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

Landathris 2020-09-22 - 08:30

I also find roasted vegetables always best taste in the soup. Great recipe. thank you for sharing. Happy day everyone

Tygralore 2020-09-22 - 13:43

oh my goodness, so healthy and delicious. I’m currently renovating my kitchen but you can bet when I’m done I’ll be making these recipes!

Whisperwarden 2020-09-23 - 00:45

Knocked it out the park again Steve.
What happened to your food truck?

Galrajas 2020-09-23 - 11:00

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.

Ishnra 2020-09-23 - 16:08

The hardest part for me could very well be not eating those roasted vegetables right out of the oven! Man, my mouth is watering watching this.

Faejora 2020-09-24 - 03:13

I’ve made roasted fennel but not this which looks amazing. BTW, one time I squeezed lemon on it prior to roasting and the fennel came out “lighter/fluffy” which was great. But, I like the idea of blanching too which I can’t wait to try. Never thought of using little tomatoes. Can’t wait to do that too! Many thanks!:)

Kera 2020-09-24 - 11:49

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!

Opikelv 2020-09-25 - 00:58

Ayyyye this was my answer to your “comfort foods” question a few months back. I can’t wait to try this. Also

BRO YOUR GIANTS. Eli still has some years in him I think, he just needs some protection

Gravelseeker 2020-09-25 - 14:02

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

Tugis 2020-09-25 - 22:51

I have to make it! Looks so good! I just subscribed to your channel after seeing this video….Thank you…..

Rainmane 2020-09-26 - 06:34

It was tasty, I did it but unfortunately i didn’t had fresh basil so I used dry and then i used squeezed lemon instead of lime, but it was great. Will definitely do it again.

Brashakar 2020-09-26 - 18:57

I’m on a Not Another Cooking Show binge after making your rigatoni and meatballs recipe twice this holiday.

Nirim 2020-09-27 - 04:27

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

Burilace 2020-09-27 - 05:28

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

Arakree 2020-09-27 - 20:53

Dani, this soup was delicious! I found your site last week and I am hooked! These recipes are wonderful and so is your advice.

Yggwyn 2020-09-28 - 04:53

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

Datus 2020-09-28 - 12:39

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

Bludstalker 2020-09-28 - 15:28

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!!! ��

Zulkitaxe 2020-09-29 - 14:48

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.

Managinn 2020-09-29 - 19:37

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.

Frostblade 2020-09-30 - 03:30

Thanks for giving me the perfect idea for saturday! Love your amazing videos, great job!

Broadcrusher 2020-09-30 - 18:15

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

Kakora 2020-10-01 - 05:19

Thanks for sharing this soup. I made it tonight for dinner, it turned out delicious. To bad I could not post a picture of it. It turned out great!!!

Ariurin 2020-10-01 - 11:27

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

Moranis 2020-10-01 - 16:51

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!

Nemuro 2020-10-02 - 05:06

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

Kadred 2020-10-02 - 12:14

Really enjoyed this soup and it is so easy to make. Thanks so much.

Anayagra 2020-10-02 - 17:49

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

Mageray 2020-10-03 - 10:56

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

Tho 2020-10-03 - 20:07

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

Buntrius 2020-10-03 - 20:45

yay Dani! Veggie soups are the best! loved your cabbage and butterbean, ratatoulle, and will be sure to try this one!

Mana 2020-10-04 - 17:24

It looks more like a cheese soup if you ask me it has more oil I don’t see no tomato

Gravelworker 2020-10-05 - 02:44

Fantastic!! Simple, fast, and healthy. I would probably triple the recipe and freeze. Thanks.

Doulkree 2020-10-05 - 09:28

Thank you SO much. I adore roasting root veggies at high temp & often add fennel. The fennel is never tender enough. I never thought to blanch it. Now I can’t wait to do my veggies but with your spin on the fennel!

Mogas 2020-10-05 - 13:46

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.

Anayalas 2020-10-05 - 20:51

Delicious!!! Everyone loved it �� I love how you give nice decorations and simple tips. Best food channel!!

Modinius 2020-10-06 - 02:51

I never thought I would see you cooking with fennel but I’m glad you are.

Cenius 2020-10-06 - 14:31

yum!! THANK YOU SO MUCH I LOVE THIS RECIPE I LOVE FENNEL BUT NEVER KNEW WHAT TO DO WITH IT: )

Granilis 2020-10-06 - 21:35

Watched this yesterday made it today and oh my it was amazing added some roasted red pepper because i had one to use up it was so good

Gavinranadar 2020-10-07 - 14:43

This is really cool! It tastes really good! But the only thing is that the heating the tomatoes is a little hard. I saw another video and they used only 3 ingredients. It tasted as good! But still, i love this dish!

Nalmelune 2020-10-08 - 09:15

Very nice Summery soup with amazing roasted Flavor! Excellent seasonal creation!

Flamebearer 2020-10-08 - 13:41

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

Balrajas 2020-10-08 - 21:06

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!

Thorus 2020-10-09 - 06:05

Wonderful recipe!!! Can’t wait to try it!!! BTW where did you get your salt and pepper wood container from? Thanks!

Gazragore 2020-10-09 - 20:56

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

Marigra 2020-10-10 - 05:33

i bought some roma from the store but when i blended it the color was very light, whitish pink…no beautiful deep robust red.:( i had to added tomatoe paste in order to get my soup red…thanks.:)

Zululkree 2020-10-10 - 10:06

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

Silversong 2020-10-10 - 21:52

I love that it does not have any flour in it because I like to drink my soup. thanx for sharing

Dagdawield 2020-10-11 - 11:46

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!

Grani 2020-10-11 - 17:57

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

Tholbine 2020-10-11 - 22:52

HA-HA!! this time you didn’t put it directly on the cutting board…:D

Brightfire 2020-10-12 - 07:40

You look like normal Kim Kardashian. You look pretty and young too. And can cook.

Bahn 2020-10-12 - 13:42

Would you still recommend that amount of paprika if I was using a fresher higher quality paprika over a grocery store jar?

Tygokora 2020-10-13 - 09:05

How is it possible the Food Network has not picked this lovely lady up for her own show yet?!? I just adore her!

Hukelv 2020-10-13 - 19:20

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

Shamath 2020-10-14 - 07:02

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?

Samunos 2020-10-14 - 17:40

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.

Gholbi 2020-10-15 - 05:49

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!

Keralen 2020-10-15 - 12:58

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

Ghoath 2020-10-15 - 17:28

it’d be really nice if you showed us the cooking instead of gordon’s face everytime

Malar 2020-10-16 - 01:54

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?

Daris 2020-10-16 - 16:56

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

Pelhala 2020-10-17 - 04:40

What about just doing a dollop of Greek yogurt or coconut milk to keep it vegan? You get that same cooling effect you mentioned as well.

Forcefury 2020-10-17 - 09:38

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

Saidi 2020-10-18 - 01:48

Stephen your videos are a complete joy. You are clear, concise and informative. I do not have enough compliments for you… I look forward to all your videos. Thank you for teaching and continuing to me how to cook French recipes. Magnifique.

Tern 2020-10-18 - 07:33

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

Anayalas 2020-10-18 - 11:02

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

Mnelace 2020-10-18 - 23:45

So yummy looking I’ve never tried fennel but I’m going to have to purchase some to make this wkend!

Landanin 2020-10-19 - 14:14

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

Nilaath 2020-10-20 - 02:06

After learning how onions and garlic annihilate the precious bacteria in your gut biome, I have switched to fennel as a solid replacement. I appreciate every recipe i learn about it. Thank you!

Fordremand 2020-10-20 - 07:34

your videos make me feel like I’m back in Chicago at a great Italian place! Love it. brings back great memories and great food. Cheers

Ghoath 2020-10-20 - 08:57

I don’t like to remove the outer leaves you’re tossing out a lot of fennel if you do that, which can be expensive. Instead, I scrape off “untidy” parts from the outer layer with a carrot peeler. If the outer leaves become detached from the core when you quarter the bulb, just skewer it with a toothpick to hold it together.

Thonrad 2020-10-20 - 19:47

What would you recommend for storing/reheating leftovers? Can I bang it in the microwave or is that sacrilege?

Great work as always btw

Beazesius 2020-10-21 - 16:05

Yum, smells so good.
Getting Hungry.
Mouth watering…
I’ll be right over.LOL

Gakora 2020-10-22 - 03:01

I have fennell growing in my garden! now I know what to do with them

Ironwarden 2020-10-22 - 05:51

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

Brightcrusher 2020-10-22 - 20:46

Thank you so much for your recipe. I have to cook Fennel tomorrow for my customers and i never cooked this before. ( i come from Thailand LoL ) but now i can sleep and ready for tomorrow. Millions thanks ��

Vozuru 2020-10-23 - 02:16

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!!

Adrienis 2020-10-23 - 05:45

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

Granizar 2020-10-24 - 02:23

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…��

Bladebrew 2020-10-24 - 12:15

Made this soup for Uncle Ronnie. He loved it.. he has no teeth baby

Zulubar 2020-10-24 - 20:47

I came here looking for a recipe for tomato soup. I got to watch Gordon make the soup and cheese sandwich. Conclusion: my skills could probably prepare the sandwich and eat it dreaming of the tomato soup I don’t have the ability to prepare… for now. Thanks Gordon Ramsay.

Vunris 2020-10-25 - 00:41

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

Mughma 2020-10-25 - 11:50

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

Tetaur 2020-10-25 - 22:58

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

Ballardin 2020-10-26 - 13:14

Is he using a roaster? If so can I use most roasters to sear my tomatoes, or will I need a really high quality one?

Conjurana 2020-10-26 - 15:49

that is the biggest onion i have ever seen, really i have always been sparing with the paprika… have to try this

Bandihelm 2020-10-26 - 21:30

God: I made food
Gordon: It’s raw!!!!!
God: damn nation!!!
Gordon: At least I can cook you minimum wage cunt!!!!

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