extra saffron, olive oil, black pepper and croutonsto serve
Instructions
Pre-heat oven to 200°C (180°C fan-forced).
Add tomatoes, onion, fennel and garlic to a large rimmed baking tray. Drizzle with olive oil. Sprinkle with salt and pepper. Roast in the pre-heated oven for 40-45 minutes until the veggies are tender and starting to brown. Remove from the oven. Cool for 10 minutes and then process in a blender or use a stick blender to blend to a smooth purée.
Add smooth soup to a medium, heavy-bottomed saucepan along with the bay leaf, vegetable stock, balsamic vinegar, sweet paprika, thyme, sugar and saffron.
Bring to a gentle boil. Mix well, adjust seasoning and remove from heat.
Serve hot with an additional sprinkling of saffron, black pepper, a drizzle of olive oil and croutons.