This soup is especially easy as it involves simply roasting the fennel, garlic and onion in some of our original oil with some sea salt (our preference being the stunning Blackthorn Sea Salt from Ayrshire). After roasting add stock - your choice of flavour - and 2 tins of tomatoes. This batch would feed 4-6 but I typically use what I need and freeze the rest.
If you're shopping local you may also be lucky and find local garlic but as I was delivering to Gosford Bothy in Aberlady I found "Ail Violet" in glorious bunches. Add two or three of these huge cloves. I don't peel them before roasting but afterwards I squeeze the flesh and add to the pot.
1 tbsp Black & Gold original oil
1 teaspoon sea salt
1 fennel bulb (top and tailed and harder core removed)
1 onion (quartered)
2-3 garlic cloves (peeled) if large leave whole
2 tins tomatoes
1 litre stock
Add all the ingredients (except tomatoes and stock) to a baking tray and add a good tablespoon of oil and toss all the vegetables until coated. Roast for 30 mins at 180 degrees.
Remove vegetables from the oven and add to a large pan. Add 2 tins of tomatoes and the stock and stir, bring to the boil and cook through for 5-10 mins. Whizz with a stick blender. If you like a smoother soup then strain through a fine mesh sieve to remove the pulp.
Serve with buttered, toasted sourdough bread.