Tomato Fennel Soup With Gremolata Recipes

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TOMATO-FENNEL SOUP WITH BRIE TOASTS



Tomato-Fennel Soup With Brie Toasts image

The childhood pleasure of tomato soup with a side of grilled cheese had been enshrined in my mind since I'd last had it, decades ago. A tart, bright tomato soup and a crispy sandwich with an oozing interior: no wonder they are an iconic match. This recipe, spiked with fennel and Pernod, is livelier and more sophisticated than your usual tomato soup. It has a more complex flavor, too, with the fennel bulb adding a pronounced sweetness, along with a very gentle licorice flavor brought out by the Pernod. Serve with slim croutons seasoned with fennel seeds and topped with Brie. (Here's a helpful tutorial on how to cut up fennel.)

Provided by Melissa Clark

Categories     dinner, soups and stews, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 13

7 tablespoons unsalted butter
2 medium fennel bulbs, cleaned and thinly sliced, fronds chopped and reserved
1 large onion, halved, peeled and thinly sliced
2 teaspoons coarse kosher salt
4 garlic cloves, finely chopped
1/2 teaspoon chile powder
3 tablespoons Pernod
2 28-ounce packages or cans chopped tomatoes packed in purée (such as Pomì)
1 cup chicken stock
1 teaspoon black pepper
6 baguette slices
1 teaspoon fennel seeds
3 ounces Brie, thinly sliced

Steps:

  • Melt 6 tablespoons butter in a large pot over medium heat. Add fennel, onion and 1/2 teaspoon salt. Toss to combine. Reduce heat to medium-low. Partly cover and cook, stirring occasionally, until vegetables are very tender, about 20 minutes. Stir in garlic and chile powder; cook 1 minute. Stir in Pernod and cook until almost completely evaporated, about 3 minutes.
  • Pour in tomatoes, 1 1/2 cups water and the stock. Bring to a simmer and cook gently, uncovered, for 30 minutes. Season with 1 1/2 teaspoons salt and the black pepper. Purée soup in batches using a blender or immersion blender until smooth.
  • Transfer soup back to pot over medium heat; simmer until slightly thickened, 5 to 10 minutes more. Scrape down sides and bottom of pot occasionally. Remove from heat and cover to keep warm.
  • Heat oven to 350 degrees. Spread bread slices on a large baking sheet. Bake until light golden, about 10 minutes.
  • Toast fennel seeds in a small skillet over medium heat until fragrant and lightly colored, 2 to 3 minutes. Melt in remaining 1 tablespoon butter.
  • Adjust oven temperature to broil and position rack 6 inches from heat. Brush toasts with fennel-seed butter and top with Brie. Return to oven and broil until bubbly and golden, 1 to 3 minutes (check every minute or so to see that they are not burning). Ladle soup into bowls and top with a cheese crouton. Garnish with fennel fronds.

Nutrition Facts : @context http, Calories 309, UnsaturatedFat 6 grams, Carbohydrate 26 grams, Fat 19 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 11 grams, Sodium 898 milligrams, Sugar 12 grams, TransFat 1 gram

TOMATO-FENNEL SOUP



Tomato-Fennel Soup image

The sweet, subtle flavor of fennel brings a new sophistication to homemade tomato soup.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 40m

Yield 6

Number Of Ingredients 8

1 tablespoon olive or vegetable oil
2 medium bulbs fresh fennel, chopped (3 cups)
1 large onion, chopped (1 cup)
1 clove garlic, finely chopped
1 can (28 oz) Muir Glen™ organic whole peeled tomatoes, undrained
1 3/4 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton) or 1 can (14 oz) vegetable broth
1/4 teaspoon coarse salt (kosher or sea salt)
1/8 teaspoon pepper

Steps:

  • In 4-quart saucepan, heat oil over medium heat. Cook fennel, onion and garlic in oil about 5 minutes, stirring occasionally, until crisp-tender. Stir in tomatoes, broth, salt and pepper, breaking up tomatoes with spoon. Heat to boiling.
  • Reduce heat. Cover; simmer 20 to 25 minutes or until vegetables are soft.
  • Carefully pour half of the mixture into blender. Cover; blend on high speed about 30 seconds or until smooth. Return to saucepan. Repeat with remaining mixture. Keep warm over low heat until serving.

Nutrition Facts : Calories 80, Carbohydrate 12 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 5 g, TransFat 0 g

TOMATO FENNEL SOUP



Tomato Fennel Soup image

This is an excellent, quick-cooking, tomato soup perfect for the early days of fall!

Provided by Trisha Benson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 10

2 tablespoons olive oil
1 bulb fennel, chopped
½ onion, chopped
1 celery stalk, chopped
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes
1 cup low-sodium chicken broth
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 114.8 calories, Carbohydrate 10.1 g, Cholesterol 1 mg, Fat 7 g, Fiber 3.3 g, Protein 2.8 g, SaturatedFat 1.1 g, Sodium 275.5 mg, Sugar 3.8 g

TOMATO-FENNEL SOUP WITH GREMOLATA



Tomato-Fennel Soup with Gremolata image

Categories     Soup/Stew     Herb     Tomato     Lemon     Fennel     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

Soup
2 tablespoons olive oil
2 cups finely chopped fennel bulb
1 28-ounce can Italian-style tomatoes, drained, juices reserved
2 2/3 cups chicken stock or canned low-salt broth
1/4 cup fresh lemon juice
Gremolata
2 tablespoons chopped fresh parsley
2 tablespoons chopped fennel fronds
4 teaspoons minced garlic
1 1/2 teaspoons grated lemon peel

Steps:

  • For soup:
  • Heat oil in heavy large Dutch oven over medium heat. Add chopped fennel bulb; sauté until tender but not brown, about 6 minutes. Add drained tomatoes; sauté 5 minutes. Add reserved tomato juices, stock and lemon juice. Cover; simmer 15 minutes. Puree soup in blender in batches until smooth. Return to pan. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
  • For Gremolata:
  • Mix all ingredients in small bowl.
  • Bring soup to simmer. Ladle into bowls. Stir spoonful of gremolata into each bowl and serve.

CREOLE TOMATO AND FENNEL SOUP



Creole Tomato and Fennel Soup image

Provided by Food Network

Yield Makes 4 quarts, enough for 16

Number Of Ingredients 7

8 large Creole or vine-ripened tomatoes, 6 cored and roughly chopped, 2 cored, peeled, seeded, and diced
1 large head of fennel, leaves removed and discarded, stems roughly chopped, bulb cut in medium dice
2 small onions, 1 roughly chopped, 1 cut in medium dice
1 medium head garlic, cloves peeled, half the cloves minced, half sliced
Kosher salt and freshly ground pepper to taste
2 quarts chicken stock
1 cup fresh basil leaves, cleaned

Steps:

  • Combine the roughly chopped tomatoes, fennel stems, roughly chopped onion, and minced garlic in a large pot over high heat, season with salt and pepper, and cover. The liquid released from the vegetables as they are heated makes oil unnecessary. Keep an eye on them as they cook for 25 to 30 minutes, or until the vegetables are tender, stirring occasionally.
  • Add the chicken stock and simmer for about 15 minutes. Puree with a hand-held blender or in a blender or food processor for about 30 seconds. Add the basil and process until the mixture is smooth but still a bit thick. Strain through a medium sieve, pushing through excess pulp but discarding large pieces of tomato skin.
  • Place the diced tomato, fennel bulb, diced onion, and sliced garlic in a large soup pot and cook over medium high heat, stirring occasionally, for about 10 to 12 minutes, or until vegetables are tender. Add the strained liquid, bring to a simmer, and adjust the salt and pepper.

TOMATO AND FENNEL SOUP



Tomato and Fennel Soup image

Provided by Food Network

Number Of Ingredients 13

2 tablespoons vegetable oil
1/2 pound (about 2 medium) fennel bulbs, chopped, fronds discarded
3 celery ribs, chopped
1 onion, chopped
2 cloves garlic, chopped
1/4 cup Pernod liqueur (optional)
1/2 bunch fresh dill, stems removed (1/4 cup trimmed)
1 tablespoon celery seeds
1/2 teaspoon cracked black pepper
2 quarts vegetable stock
3 pounds ripe tomatoes, or 3 cups canned peeled whole plum tomatoes, coarsely chopped
1/4 cup (1/2 stick) unsalted butter (optional)
Salt to taste

Steps:

  • In a large pot, heat the oil over medium heat. Add the fennel and cook, stirring, until it starts to soften, about 5 minutes. Add the celery, onion, and garlic. Cook, stirring, 5 minutes longer to allow the flavors to blend together. Carefully add the Pernod. (Caution! It could flame up.) Add the dill, celery seeds, and pepper. Add the vegetable stock and tomatoes, and bring the mixture to a boil. Reduce the heat to a simmer and let simmer for 40 minutes.
  • Remove the pot from the heat. Process the soup, in batches, in a blender or food processor fitted with the metal chopping blade until smooth. Add the butter, if desired, and stir until melted. Taste and check the seasoning, adding salt if needed.

TOMATO SOUP WITH GREMOLATA



Tomato soup with gremolata image

A superhealthy tasty soup and good source of vitamin C

Provided by Good Food team

Categories     Dinner, Lunch, Soup, Supper

Time 1h10m

Number Of Ingredients 10

1 onion , chopped
2 garlic cloves , crushed
4 tbsp olive oil
2kg tomato
2 tbsp sugar
2 tbsp white wine vinegar
1 lemon , zest and juice
3 tbsp olive oil
2 garlic cloves , crushed
bunch flatleaf parsley , finely chopped

Steps:

  • In a large shallow pan, fry the onion and garlic in the olive oil on a low heat for 8 mins; do not brown. Roughly chop the tomatoes and add along with the sugar, vinegar, 750ml water and seasoning. Bring to the boil and simmer for 35 mins, stirring from time to time.
  • Whizz with a hand-held blender until smooth. For an ultra-smooth, dinner party-style soup, you can pass the liquid through a fine sieve, but this is quite fiddly and your blender will give perfectly good results.
  • For the gremolata, mix together the lemon zest, juice, olive oil, garlic and parsley, then serve on top of the soup.

Nutrition Facts : Calories 307 calories, Fat 21 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 25 grams sugar, Fiber 6 grams fiber, Protein 4 grams protein, Sodium 0.13 milligram of sodium

ROASTED TOMATO AND FENNEL SOUP



Roasted Tomato and Fennel Soup image

So delicious made from freshly harvested, vine ripened tomatoes; the taste cannot be matched. Bery much worth the time and effort! From Canadian Living magazine.

Provided by Derf2440

Categories     Lunch/Snacks

Time 3h5m

Yield 8 serving(s)

Number Of Ingredients 10

20 plum tomatoes, fresh vine ripened, newly harvested (about 4 lbs)
1/3 cup extra virgin olive oil
4 garlic cloves, smashed
1/2 teaspoon salt
1/2 teaspoon pepper
1 fennel bulb
1 onion, chopped
4 cups vegetable stock or 4 cups chicken stock
1/4 cup chopped fresh basil
2 tablespoons balsamic vinegar

Steps:

  • Core tomatoes and cut in half lengthwise; arrange, cut side up, on foil lined rimmed baking sheet.
  • In a small bowl, mix 2 tablespoons of the oil, garlic and half each of the salt and pepper; brush over tomatoes.
  • Bake in 350°F oven until softened and shriveled and bottoms are browned, about 2 hours.
  • Meanwhile, trim fronds from fennel bulb and reserve; cut off stalks and discard.
  • Cut fennel in half lengthwise.
  • Trim out and discard core; cut fennel into 1/2 inch cubes.
  • In large saucepan, heat 1 tablespoon of the remaining oil over medium heat; cook fennel, stirring occasionally, until golden, about 8 minutes.
  • Add 1 1/2 cups water; reduce heat, cover and simmer until very tender, about 20 minutes.
  • Pour into bowl.
  • Add 1 tablespoon of the remaining oil into pan; cook onion over medium heat, stirring occasionally, until softened, about 5 minutes.
  • Add tomatoes and stock; bring to boil.
  • Reduce heat and simmer for 15 minutes.
  • Transfer tomato mixture to blender or food processor; puree until smooth.
  • Return to pan.
  • Stir in cooked fennel, basil and remaining salt and pepper.
  • (Make ahead: let cool and refrigerate in airtight container for up to 2 days.) Heat until steaming, about 5 minutes.
  • In bowl, whisk vinegar with remaining oil.
  • Ladle soup into bowls; garnish with drizzle of vinegar mixture.
  • Arrange reserved fronds over top.

TOMATO FENNEL SOUP WITH GARLIC CROUTONS



Tomato Fennel Soup With Garlic Croutons image

A delicious soup for the early fall, made with late harvest tomatoes and the first fennel of the season. The acidity of the tomatoes witll retard the cooking of the vegetables, so be sure they are very tender before adding them. Include the fennel trimmings in the stock, they'll enrich the flavor. Adapted from the Fields of Greens restaurant in San Fransisco.

Provided by Sharon123

Categories     < 4 Hours

Time 1h5m

Yield 8 cups

Number Of Ingredients 18

1 quart vegetable stock
2 cups canned tomatoes
1/2 teaspoon fennel seed
1 tablespoon extra virgin olive oil
1 large yellow onion, diced (about 2 cups)
salt
1 teaspoon anise seed, ground
4 garlic cloves, finely chopped
2 medium carrots, diced (about 1 cup)
2 medium fennel bulbs, quartered lengthwise, cored, thinly sliced (about 2 cups)
1/2 cup dry sherry
2 lbs fresh tomatoes, peeled, seeded, and pureed (about 3 cups or 1 28 oz. can tomatoes with juice, pureed)
pepper
sugar
parmesan cheese, grated
1 -2 tablespoon extra virgin olive oil, as needed
2 garlic cloves, finely chopped
1/4 French baguette, thinly sliced

Steps:

  • Add the 2 cups canned tomatoes and 1/2 teaspoons fennel seed to the vegetable stock and keep warm over low heat.
  • Heat the olive oil in a soup pot and add the onions, 1/4 teaspoons salt, anise and the ground fennel. Saute over medium heat until the onions are soft, then add the garlic, carrots, and sliced fennel. Cover the pan and cook the vegetables until very tender, about 5 minutes.
  • Remove the lid, add the sherry and cook for 1-2 more minutes, until the pan is nearly dry.
  • Add the tomato puree, 1 quart stock, and 1/4 teaspoons salt; cover and cook over low heat for 30 minutes.
  • Season to taste with salt and pepper. Add a few pinches of sugar if the soup tastes a little acidic.
  • Serve with Garlic Croutons;.
  • Garlic Croutons:.
  • Preheat the oven to 375*F.
  • Combine the olive oil and garlci. Lay the slices of baguette on a baking sheet and brush them lightly with the garlic oil.
  • Bake for about 8 minutes, until the croutons are crisp and lightly browned.

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