Ingredients
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Method
Preheat the oven to 450°F.
Chop the roma tomatoes in half and spread them evenly in a glass baking dish. Next, chop the fennel bulb and add that to the dish along with the peeled garlic. Roast in the oven for about 35-45 minutes or until the tomatoes show a little bit of char.
While that is roasting, sauté the carrots, celery, and onion in a large soup pot over medium-high heat until tender, adding a bit of veggie broth as needed to keep from sticking.
Now throw it all together! Add the contents of the roast pan to the soup pot along with the remaining ingredients. Bring to a boil, reduce the heat, and simmer for 5-10 minutes. Remove the bay leaves.
In batches, add the soup to the blender and blend until smooth. Then add the blended soup back to the pot. You can cook this for even longer to bring out all the flavors, or just dig in and enjoy!
Garnish with fresh basil and serve.
