Roasted Potato and Fennel Soup Recipe

Peppery, hearty, warm and rustic, this Roasted Potato and Fennel soup is the perfect foil to January’s cold, dreary weekends.  Double the recipe, freeze the leftovers and you’ll have enough hot soup to get you through these last brutal winter months. This recipe is an adaptation of Ina Garten’s.  I’ve changed a few small things and the recipe below reflects that.  Gartner’s original can be found in her first book, The Barefoot Contessa Cookbook.  It takes about two hours from potato scrubbing to soup’s on.

Tomato Tuesday: Tomato Soup from The Runaway Spoon

Photo via The Runaway Spoon

Sometimes life gets in the way of blogging and yes, can even take priority over Tomato Tuesdays.   So, for the last Tomato Tuesday of the summer, I’m linking to my friend PC at The Runaway Spoon and her delicious tomato soup base.  It’s the perfect segue from summer to fall.  You’re wondering what to do with all of those tomatoes from the lingering days of summer while starting to think about the cooler fall days ahead.  Take The Runaway Spoon’s advice and prepare big batches of tomato soup base, freeze it and then you will be ready for fall full of yummy, warming tomato soup variations.  Italian, Fennel & Tomato, Dill Tomato with Vodka or Tomato Curry variations anyone?