Very much enjoyed this, but would have enjoyed it even more with a fancy vegan, gluten free grilled cheese. Not kidding.
As I often do, I want to remind you that all kidney problems are different. Many people with chronic kidney disease have to avoid tomatoes. I luckily do not. Always consult your doctor.
Source: Cook Republic | Serves: 2-4 | Time: 1+ hr
Change: skipped onion (allergy issue)
6 large #tomatoes, quartered
1 fennel bulb, coarsely chopped
5 garlic cloves
EVO for drizzling
S&P, to taste
2 bay leaves
1 cup vegetable stock
1 tsp balsamic vinegar
1/2 tsp sweet paprika
1 tsp dried thyme
1 tsp sugar
Large pinch of saffron
Pre-heat oven to 400°F.
Add tomatoes, 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 gluten-free croutons.