Spicy Roasted Tomato-Fennel Soup with a Parmesan Crisp Crust


  • 2 fennel bulbs, quartered
  • 8 beefsteak tomatos, quartered
  • 4 small yellow onions, quartered
  • 1 head of garlic, peeled
  • 1 jalapeno, with seeds, halved
  • 1 cup fresh basil
  • 1/2 cup fresh oregano
  • 1/2 cup fresh thyme
  1. Spread the first four items out across a cookie sheet, drizzle with olive oil, and season with salt and pepper.
  2. Put in 375 degree oven on the middle rack for 45 minutes.
  3. Broil just until some of the vegetables develop a nice char.
  4. Put all of the roasted vegetables in a large stock pot or (preferably) a ceramic Dutch oven pot and put the lid on (make sure you get the juices and oil left on the cookie sheet into the pot as well).
  5. Let it cook over medium heat for another 40 minutes, stirring occasionally to prevent burning.
  6. Take it off of the heat and add the jalapenos, basil, oregano, and thyme  to the pot.
  7. With an immersion blender, blend the soup until it has a smooth, creamy consistency.
  8. Put it back on low heat and keep it there for at least another 30 minutes or until you’re ready to serve it (be warned- the longer you leave it on the stove, the spicier the soup will be)

Parmesan Crisp

  • Parmesan (grated into thick strips)
  • Butter
  1. Butter a cookie sheet
  2. Make a circle out of a thin layer of parmesan for each bowl of soup you’ll be serving (use the bowl’s circumference to approximate the size the cheese circle needs to be)
  3. Put in a 350 degree oven and leave it until the cheese melts and the edges begin to brown (be more patient than I was, it takes around 5 minutes)
  4. Let the parmesan cool and harden (again, be more patient than I was)
  5. Carefully, slip a spatula under the parmesan and place it on top of the soup in the bowl (if you  want it to look like the picture above, add a large leaf of basil).

Disclaimer: The few measurements I include are not exact. I cook without measuring because I find it more fun and flexible. Please use my recipes only as a starting point and change up as much as you can or want to (then post a picture to the Facebook wall!).

One Comment on “Spicy Roasted Tomato-Fennel Soup with a Parmesan Crisp Crust”

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