How to cook
First peel and cut the tomatoes, garlic and onions into large cubes. Seed the pepper and cut it into stripes. Arrange the vegetables into a baking tray covered with parchment paper.
Cut the Fennel bulbs into stripes and add it to the tray.
Season with salt, black pepper and drizzle with olive oil. Add the fennel seeds and the fresh thyme stalks. Preheat the oven to 356°F (180 degrees) and bake the vegetables for approximately 45 minutes.
Blend the baked vegetables and strain the excess liquid. Place the vegetable pulp into a pot and add the stock.
Add the sugar, basil, and tomato paste. Cook the tomato soup for 10-15 minutes. Taste it and season with salt and pepper, if needed. Finally add the butter and stir.
Serve the Traditional Italian Tomato Soup and savor its unique taste!