This soup was the result of a particularly frustrating battle one night with insomnia. At 2 AM, I only had the resources in my fridge and pantry and a good 4 hours to indulge my creativity.
Make a big batch of this soup and freeze half of it. Like a good tomato sauce, the flavors will develop with a bit of time!
Tomato Fennel Soup
- 3 -4 Tbsp olive oil
- 5 cloves garlic, minced or 3 Tbsp garlic confit (reduce oil by half if using garlic confit)
- 1 large onion, chopped
- 2 fennel bulbs, trimmed and chopped
- 1/2 tsp dried oregano
- 1 tsp salt
- 1 tsp ground pepper
- 2 bay leaves
- 28 oz. can San Marzano tomatoes
- 750 mL chicken or vegetable broth
- 750 mL water
- 2-inch square piece of Parmesan rind
- Croutons, grated Parmesan and chopped basil or chives for serving
Heat the oil over medium heat and add the garlic and onion. Cook for 5 minutes until very soft. Add the fennel, oregano, salt, pepper and bay leave and continue to cook for another 5 minutes.
Pour in the tomatoes, broth water and rind. Bring to a simmer and cover for 50 minutes until vegetables are very soft.
Fish out the bay leaves and Parmesan rind and blitz smooth using an immersion blender. Adjust for salt and pepper and ladle into warmed bowls. Garnish with croutons, more cheese and some fresh basil or chives.