1. Core tomatoes and cut in half lengthwise; arrange, cut side up, on foil lined rimmed baking sheet. 2. In a small bowl, mix 2 tablespoons of the oil, garlic and half each of the salt and pepper; brush over tomatoes. 3. Bake in 350°F oven until softened and shriveled and bottoms are browned, about 2 hours. 4. Meanwhile, trim fronds from fennel bulb and reserve; cut off stalks and discard. 5. Cut fennel in half lengthwise. 6. Trim out and discard core; cut fennel into 1/2 inch cubes. 7. In large saucepan, heat 1 tablespoon of the remaining oil over medium heat; cook fennel, stirring occasionally, until golden, about 8 minutes. 8. Add 1 1/2 cups water; reduce heat, cover and simmer until very tender, about 20 minutes. 9. Pour into bowl. 10. Add 1 tablespoon of the remaining oil into pan; cook onion over medium heat, stirring occasionally, until softened, about 5 minutes. 11. Add tomatoes and stock; bring to boil. 12. Reduce heat and simmer for 15 minutes. 13. Transfer tomato mixture to blender or food processor; puree until smooth. 14. Return to pan. 15. Stir in cooked fennel, basil and remaining salt and pepper. 16. (Make ahead: let cool and refrigerate in airtight container for up to 2 days.) Heat until steaming, about 5 minutes. 17. In bowl, whisk vinegar with remaining oil. 18. Ladle soup into bowls; garnish with drizzle of vinegar mixture. 19. Arrange reserved fronds over top. ---------------------------------------------------------------------------
Nutrition
Ingredients
