Roasted Tomato and Fennel Soup with Garlic-Parmesan Shrimp
Ingredients
For the soup:
4 tablespoons extra virgin olive oil divided
½ teaspoon kosher salt plus more to adjust seasoning
¼ teaspoon freshly ground black pepper or to taste
2 sprigs fresh rosemary
¼ teaspoon red pepper flakes optional
6-8 vine-ripened tomatoes about 2 pounds
2 cloves garlic peeled and woody end trimmed, cut in half lengthwise
1 bulb fennel
3 large shallots peeled and halved lengthwise
2 cups vegetable broth chicken broth works too
For the shrimp:
1 pound 16/20 shrimp, peeled with tail left on
1 tablespoon extra virgin olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ teaspoon granulated garlic
¼ cup grated parmesan cheese
Optional garnish
chopped fresh parsley and grated parmesan cheese
Directions
Preheat the oven to 425 degrees Fahrenheit. Prepare your baking sheet by covering it with aluminum foil (this will prevent the acid in the tomatoes from damaging your baking sheet as they roast). Drizzle the baking sheet with two tablespoons of olive oil and brush it around so it coats the foil completely. Season liberally with half of the salt and freshly ground pepper. Remove the rosemary leaves from the woody stems and distribute evenly on the baking sheet. If you’d like a little heat in your soup, you can also add a sprinkle of red pepper flakes.
Cut the tomatoes in half and remove the cores. Use a small spoon or your thumbs to remove as many of the seeds as you can. Place them cut side down on the seasoned baking sheet.
Trim the top and bottom of the fennel bulb, then cut it in half lengthwise from top to bottom. Slice the halves into 4-5 wedges. Distribute the fennel on the baking sheet.
Place the garlic cloves under tomato halves on the baking sheet to prevent them from burning. Distribute the halved shallots, cut side down, amongst the other vegetables.
Drizzle with the remaining olive oil, and lightly season the tops of the vegetables with the rest of the salt and pepper. Roast for 45 minutes, keeping an eye on the pan to make sure nothing is burning. If anything does start to burn, pluck it off the pan with tongs and set aside in a bowl until the rest of the vegetables are done. A little char is okay.
After 45 minutes, the tomato skins should be cracked and everything should have a little bit of color. Make sure the fennel is roasted through and soft. Take the veggies out and let them rest on the baking sheet for five minutes (leave the oven on for the shrimp).
During the last 5 minutes of roasting, cover a sheet pan with aluminum foil. Lay the shrimp out on the sheet pan and pat them dry with a paper towel.
Drizzle the shrimp with olive oil and season liberally with salt, pepper, and granulated garlic. Using your hands or a pair of tongs, toss them together to coat with the oil and spices, then spread them back out.
Sprinkle each shrimp with a generous amount of Parmesan cheese. Use tongs to flip each shrimp over and repeat on the other side.
If you are using an immersion blender: Transfer the vegetables to a saucepan, add the stock, and blend until smooth. 2-3 minutes.
If you are using a standard blender: Transfer the vegetables to the blender and add the stock. The vegetables are hot, so be careful to vent your blender by removing the chute lid or popping the pour spout, but keep you hand over it while the blender runs. Blend until smooth, 1-2 minutes. Transfer to a saucepan.
Heat to a simmer for serving. Taste and adjust the seasoning.
While the soup is coming to a simmer, roast the shrimp in the 425 degree oven for 8 minutes.
Spoon the soup into bowls and top each bowl with 3-4 shrimp, a sprinkle of parsley and a generous dusting of Parmesan cheese.
