Comfort Essentials The Best Fennel Tomato Soup Recipes

TOMATO FENNEL SOUP

Steps:

• Heat olive oil in a large saucepan over medium-high heat. Cook and stir fennel, onion, celery, and garlic in the hot oil until tender, about 10 minutes.
• Pour tomatoes and chicken broth over vegetable mixture and simmer for 4 minutes. Remove saucepan from heat and add basil and parsley. Cool soup slightly.
• Pour soup into a blender no more than half-full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

TOMATO FENNEL SOUP

Steps:

• Heat the oil in medium stockpot over medium-low.
• Add fennel, shallots and carrot, cook until very soft but not brown, stirring occasionally.
• This will take about 15 minutes.
• Add tomatoes and 1/2 cup broth, bring to boil over high heat.
• Reduce heat and simmer gently for 15 minutes (uncovered), stirring occasionally.
• Transfer to blender or food processor in batches (I used an immersion blender right in the pan), and process until smooth.
• Adjust the seasonings, and add more veggie broth if necessary to achieve your desired consistency.
• Serve hot, garnished with the chopped fennel leaves.
• This soup reheats well.

COMFORT ESSENTIALS: THE BEST FENNEL TOMATO SOUP

Steps:

• 1. PREP/PREPARE
• 2. I love the smell of fennel, and I love the taste of fennel. With that said, this soup is not overpowered with that wonderful spice. It has just enough presence to let your tongue know that it is there. I tried this with fresh fennel; however, toasted fennel did the trick for me.
• 3. There are a lot of canned tomato products on the market, and in this recipe, I am using Cento brand. If you are on the lookout for good canned tomatoes, you might want to check out my study on canned tomatoes: https://www.justapinch.com/recipes/soup/soup-other-soup/cooking-class-the-best-canned-tomatoes.html#page6 https://www.justapinch.com/recipes/sauce-spread/sauce-spread-other-sauce-spread/removing-the-bitter-taste-from-canned-tomatoes.html?r=1
• 4. Gather your ingredients (mise en place).
• 5. Add the oil and butter to a large pot, over medium heat.
• 6. When the butter melts, give the pot a swirl to mix the oil and butter, and then add the fennel seeds.
• 7. Allow the seed to toast in the pot for about 2 minutes, constantly stirring.
• 8. Add the onion, celery, carrots, and cook until the onion begins to soften, about 3 - 4 minutes.
• 9. Add the garlic and cook until fragrant, about 60 seconds.
• 10. Add the tomatoes, and chicken stock, and stir to combine.
• 11. Add the basil, red-pepper flakes paprika, and bring to a simmer.
• 12. Allow to simmer for 20 minutes; adding a bit of salt and white pepper, to taste.
• 13. Remove from heat place in a blender, add the butter and cream, and blend until smooth.
• 14. Chef's Note: If you want it chunky, just add the butter and cream to the pot, and stir until combined.
• 15. Just before serving, add the lemon juice, and do a final tasting for proper seasoning.
• 16. Chef's Note: I like my tomato soup thick; however, if you want yours a bit thinner, add a bit more chicken stock.
• 17. Chef's Tip: We have some basic tomato soup ingredients going on here (tomatoes, onions, carrots, etc.). So, once the soup is finished, play about with the lemon juice, salt, and pepper, until you achieve the perfect balance.
• 18. PLATE/PRESENT
• 19. Serve warm with crusty bread. Enjoy.
• 20. Keep the faith, and keep cooking.