We're big on cooking with tea this year, so we sent Dan Clapson to the set of Breakfast Television in Vancouver recently to show how easy cooking with tea can be, with this awesome soup that's perfect for those cold, rainy days in Vancouver (or those even colder, snowy days everywhere else across the country).
Smoked tomato and fennel soup
Preheat oven to 400 F.
Cut fennel bulb in half lengthwise, coat with1 tbsp olive oil and roast in oven until slightly softened and golden brown, about 30 minutes.
Heat remaining olive oil in medium pot over medium-high heat, add onions and garlic and cook until softened, about 5 minutes.
While that’s cooking, place tomatoes and cream into a blender and puree until very smooth (or place in separate bowl and blend with immersion blender).
Pour tomato mixture into pot with garlic and onions, along with stock, increase heat to medium-high, and bring to a simmer.
Slice roasted fennel and add to tomato mixture, along with vinegar, tea and spices, reduce heat to medium, and let simmer for 20 minutes, stirring occasionally.
Season to taste with salt and pepper, garnish with leftover fennel fronds and serve.
- Yield:
- Serves 4-5
- Prep Time:
- 20 minutes
- Cook Time:
- 30 minutes
