To begin making the Roasted Fennel and Tomato Soup Recipe, wash the fennel bulbs and tomatoes and pat them dry with a kitchen towel. 

Preheat the oven to 200 C and grease a baking tray with olive oil.

Cut the fennel bulbs into slices and tomatoes into halves. Arrange the fennel, tomatoes and garlic on a baking sheet.

Drizzle 1 tablespoon olive oil over the fennel, tomatoes and garlic and sprinkle some salt.

Roast the fennel and tomatoes in the preheated oven for 20-30 minutes until you notice slight charred marks on the fennel and tomatoes.

Once roasted, remove them from the oven and allow it to cool a little before you can blend. If your blender can take hot ingredients, then  you can go ahead and add the roasted fennel and tomatoes into the blender.

Transfer the roasted fennel and tomatoes into the blender and blend to make a smooth puree adding a little vegetable stock or water if requried

Transfer the fennel tomato soup into a sauce pan; add in the butter, vegetable stock, salt, black pepper, dried rosemary and basil and give it a quick boil. Stir in the fresh cream and simmer for another minute. Check the salt and seasonings and adjust to suit your taste.

Serve the Roasted Fennel and Tomato Soup into serving bowls, garnish with cream and a few herbs, serve with any bread like Mushrooms On Toast Recipe slices for a wholesome weeknight dinner.