CREAMY ROASTED TOMATO AND FENNEL SOUP WITH FETA CHEESE

Ingredients
1 (750 g) large fennel bulb
10 plum (Roma) tomatoes, cored and halved (about 2-1/4 lb/1.125 kg)
1 large cooking onion, cut into 8 wedges
6 cloves garlic
2 tbsp (30 mL) melted butter
1/3 cup (80 mL) crumbled Canadian Feta cheese
1 tbsp (15 mL) finely chopped red onion
1/2 tsp (2 mL) freshly ground pepper
1/2 cup (125 mL) sodium-reduced tomato paste
3 cups (750 mL) sodium-reduced vegetable stock
1 1/2 cups (375 mL) 5% sour cream

Preparation
Preheat oven to 450 °F (230 °C).

Trim and coarsely chop fennel bulb; reserve 2 tbsp (30 mL) finely chopped fennel fronds for the topping.

In large bowl, gently toss tomatoes, fennel, onion and garlic with melted butter. Arrange vegetables (tomatoes cut side up) on large rimmed baking sheet. Bake for 40 to 45 min or until vegetable are lightly browned and caramelized, remove from oven, cool for 10 minutes.

In small bowl, combine Canadian Feta cheese, 2 tbsp (30 mL) of the reserved fennel fronds, red onion and pepper; set aside.

Working in batches, transfer half the roasted vegetables and any accumulated juices to food processor or blender; add 1/4 cup (60 mL) of the tomato paste and 3/4 cup (180mL) of the vegetable stock; puree until smooth. Transfer to medium saucepan, repeat with remaining vegetables, tomato paste and 3/4 cup (180 mL) vegetable broth. Stir in remaining vegetable stock and sour cream; heat over medium-low heat, stirring often until well combined and heated through.

Ladle into bowls and sprinkle with Feta cheese mixture. Serve immediately.