From Saved by Soup, Judith Barrett
1 pint cherry tomatoes, cut in half and seeded
½ lb fresh fennel (about 1 small bulb), tall stalks and leaves discarded and bulb cut into 2-inch pieces
1 medium-size onion, cut into 2- inch pieces
2 teaspoons olive oil
4 cups chicken or vegetable broth
¼ cup packed fresh basil leaves
Salt, sea or kosher, to taste

– Preheat the oven to 450 degrees and line a small roasting pan with aluminum foil
– Combine tomatoes, fennel and onion in the pan, drizzle the vegetables with the oil and toss to coat (or dip a slightly dampened pastry brush in the oil and brush the vegetables
– Place on the top shelf in the oven and roast until the fennel is tender when pierced with a sharp knife and the tomatoes are beginning to turn brown, 15-20 minutes
– Use a spoon to transfer the vegetables to a heavy 4-quart saucepan
– Sir in the broth and bring to a boil over medium-high heat, cover and reduce heat to medium-low- simmer for 10 minutes
– Add the basil and cook 5 minutes longer
– Puree- using a blender, food processor or immersion blender
– Season with salt and serve hot