Roasted Garlic Tomato Soup

cookrepublic.com

6 ( 1 kg) tomatoes, large, quartered

1 brown onion, peeled and quartered

1 fennel bulb, coarsely chopped

5 garlic cloves

olive oil, for drizzling

sea salt flakes and black pepper, to taste

2 bay leaves

250 ml vegetable stock

1 teaspoon balsamic vinegar

½ teaspoon sweet paprika

1 teaspoon dried thyme

1 teaspoons sugar, (extra teaspoon if required)

pinch of saffron

extra saffron, olive oil, black pepper and croutons, to serve

Directions at cookrepublic.com

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