Roasted Tomato and Fennel Soup

Core tomatoes and cut in half lengthwise; arrange, cut sides up, on foil-lined rimmed baking sheet.

In small bowl, mix 2 tbsp (25 mL) of the oil, garlic and half each of the salt and pepper; brush over tomatoes. Bake in 350°F (180°C) oven until softened and shrivelled and bottoms are browned, about 2 hours.

Meanwhile, trim fronds from fennel bulb and reserve; cut off stalks and discard. Cut fennel in half lengthwise. Trim out and discard core; cut fennel into 1/2-inch (1 cm) cubes.

In large saucepan, heat 1 tbsp (15 mL) of the remaining oil over medium heat; cook fennel, stirring occasionally, until golden, about 8 minutes. Add 1-1/2 cups (375 mL) water; reduce heat, cover and simmer until very tender, about 20 minutes. Pour into bowl.

Add 1 tbsp (15 mL) of the remaining oil to pan; cook onion over medium heat, stirring occasionally, until softened, about 5 minutes. Add tomatoes and stock; bring to boil. Reduce heat and simmer for 15 minutes.

Transfer tomato mixture to blender or food processor; pur?until smooth. Return to pan. Stir in cooked fennel, basil and remaining salt and pepper. (Make-ahead: Let cool and refrigerate in airtight container for up to 2 days.) Heat until steaming, about 5 minutes.

In bowl, whisk vinegar with remaining oil. Ladle soup into bowls; garnish with drizzle of vinegar mixture. Arrange reserved fronds over top.