Roasted red onion and fennel soup

Roasted red onion and fennel soup

Category: Main meal, Soup, Snack/side dish, Starter/snack | Serves: 2

Prep time: 15 minutes | Cooking time: 55-60 minutes


2 small red onions, sliced

1 small fennel bulb (about 175g/6oz total weight), trimmed and thinly sliced

1 clove garlic, crushed (optional)

1 tsp olive oil

1 tbsp red wine vinegar

4 tbsp red wine (or additional stock)

1/2 tsp dried thyme

450ml (16fl oz) home-made or reduced-salt vegetable stock

Freshly ground black pepper, to taste

Small fresh thyme sprigs, to garnish (optional)

  1. Preheat oven to 200°C/fan 180°C/gas mark 6. Put onions, fennel and garlic (if using) into a small, non-stick roasting tin; add olive oil and toss to coat vegetables. Roast in the oven for about 35 minutes or until vegetables are softened and tinged brown at edges, stirring once.
  2. Remove from oven and transfer mixture to a non-stick saucepan. Add red wine vinegar; cook over a medium heat for 1 minute, stirring. Add red wine; bubble for 2-3 minutes or until almost all the wine has evaporated, stirring. Add thyme and stock. Bring to the boil; reduce heat, cover and simmer for 14-20 minutes.
  3. Remove from heat; season to taste with black pepper. Divide soup between serving bowls; serve immediately, garnished with fresh thyme sprigs (if using).

Nutritional information

Red Onion Fennel Soup