Posted by: Zorymar | June 19, 2011

Tomato and Fennel Soup

This is a version of a recipe I found in Molly Wizenberg’s A Home Made Life book. I like it because it’s not the traditional, completely liquid tomato soup; I love the chunks of vegetables that add an interesting texture and the herbs that give it a unique aroma. I hope you like it too!

Ingredients:
1 & 1/2 tablespoons olive oil
1 small onion, quartered and then thinly sliced
1 fennel bulb, trimmed, quartered from root to stalk and then thinly sliced
2 garlic cloves, smashed and finely chopped
1 teaspoon fresh thyme, finely chopped
1 teaspoon fennel seeds
1 large can (28 oz) of whole, peeled tomatoes
Water
Pinches of salt and sugar to taste
Drops of red wine vinegar to taste

Preparation:
Heat the oil in a large pot at medium heat, add the onion and fennel and cook for about 5 minutes, stirring often. Add the garlic and cook for about another 5 minutes, stirring often to prevent garlic from burning. Add the fennel seeds and thyme, stir to combine and cook for about 2 more minutes. Strain the liquid from the canned tomatoes into de pot and stir to combine, then smash the tomatoes with your hands to obtain chunks and add to the pot as well, stir to combine. Fill half the empty can with water and add to the pot, stir to combine. Cook, uncovered, for 45 minutes to an hour. Add the salt, sugar and red wine vinegar to taste. To serve you can sprinkle with some grated parmesan cheese, add some crumbled goat cheese or accompany with some good, rustic bread slices or pieces of tortilla chips.

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Responses

  1. Oh, I would happily devour a whole bowl of this!!! So savory familiar with that lovely twist of added fennel. 🙂


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