Tomato Fennel Bisque Recipe

Directions

1. 1

   Prepare the Vegetables

   Chop the fennel bulb, onion, and garlic. Halve the tomatoes.

2. 2

   Cook the Base

   In a large pot, heat olive oil over medium heat. Add fennel, onion, and garlic, cooking until softened, about 5-7 minutes.

3. 3

   Add Tomatoes and Broth

   Stir in the tomatoes, salt, black pepper, and cumin. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes.

4. 4

   Blend the Soup

   Use an immersion blender to puree the soup until smooth. Alternatively, transfer in batches to a blender.

5. 5

   Prepare Crispy Chickpeas

   Preheat the oven to 400°F (200°C). Toss the chickpeas with olive oil, salt, and lemon juice. Spread on a baking sheet and roast for 20-25 minutes until crispy.

6. 6

   Serve

   Ladle the bisque into bowls, drizzle with lemon oil, and top with crispy chickpeas and fresh parsley.