*yields 2 portions

Ingredients:
6 large tomatos
1 large fennel
1 medium size yellow onion
1/4 cup heavy cream (or coconut cream)
1/3 cup grated cheddar cheese
1 small clove garlic minced
1/2 tsp sweet paprika
1/4 tsp chili powder
3 tbsp olive oil
Salt & Pepper to taste

Instructions:

1. Preheat the oven to 400 F degrees.
2. Hull the tomatoes, cut them in halve and place them cut side up on a rimmed baking sheet.
3.  Trim the stalks and fronds from the fennel. Quarter the fennel bulb, remove the core and add the quarters to the sheet next to the tomatoes. Save some of the fronds for garnish.
4. Peal the onion and cut into 8 pieces. Add the onion to the sheet as well.
5. Drizzle the veggies on the tray with 3 tbsp olive oil and rub it in until evenly coated. Season with salt & Pepper and let it bake for 40 minutes until the veggies are tender and caramelized.  Set aside and let them cook for at least 5 minutes.
6. Add the veggies (work in batches if you have to) to a food processor and blend them until smooth.
7. Pour the pureed veggies into a medium size pot and let it cook over medium/high heat. Add the minced garlic, sweet paprika and chili powder. Bring to boil and cook for about 3-4 minutes stirring frequently.
8. Lower the heat to medium low and add the heavy cream and grated cheese. Let it simmer for another 5 minutes until the cheese melts completely.
9. Let the soup cool down for a few minutes before serving. Add salt & pepper to your liking and garnish with fennel fronds.

Macros Per Portions (will differ if you sub the heavy cream for coconut cream):
Calories: 515
Carbs: 36.8 g
Net Carbs: 25 g
Fat: 38.6 g
Protein: 12.1 g