Roasted Tomato, Fennel, Kumara, Cannellini Beans Soup

What a beautiful rich soup, packed with vegetables and some roasted garlic & kumara to lend it some sweetness. One of my favourite soups to date.

serves 2-4
40 minutes to bake vegetables, 10 minutes to finish 
  • 2-3 large tomatoes, halved crossways
  • 1 bulb fennel, trimmed, cut into 8 wedges
  • 1 red onion, cut into 8 wedges
  • 1 garlic bulb, peel away the outer layers of the bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic
  • 2 medium size kumara, peeled & chopped into 2cm pieces
  • 2 tablespoons olive oil
  • 4 cups vegetable stock
  • 400g can cannellini beans, drained, rinsed
  1. Preheat oven to 200°C
  2. Arrange tomatoes (cut side up), fennel, onion, kumara & the garlic bulb in a large heavy-based roasting pan. Pour a dash of olive oil and season with salt & pepper.
  3. Gently toss vegetables to coat in oil. Roast for 40 minutes or until vegetables are tender & caramelised around the edges.
  4. Transfer vegetables and pan juices to a large saucepan. Add stock and half the cannellini beans. Cover and bring to the boil. Simmer for 5 minutes.
  5. Using a hand blender or food processor, blend mixture until smooth.
  6. Return to low heat, stir in remaining cannellini beans. Season to taste. Heat soup until hot.
  7. Ladle into serving bowls and serve with fresh french bread. Enjoy!