Comfort Essentials The Best Fennel Tomato Soup Recipes

Steps:

• Heat the olive oil in a large pot over medium-low heat. Add the fennel and leeks and season with 1 1/2 teaspoons salt and the red pepper flakes. Cook, stirring occasionally, until the vegetables are just tender, about 25 minutes.
• Add the Sambuca and cook until evaporated, about 1 minute. Add the tomatoes, chicken broth, heavy cream and ½ cup water. Bring to a simmer over medium heat; cook until the fennel is soft, about 15 minutes.
• Working in batches, transfer the soup to a blender and puree until smooth (or puree in the pot with an immersion blender). Return the soup to the pot; return to a simmer and season with salt. Top each serving with the crab and fennel fronds.

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.

Steps:

• Melt the butter in a large stockpot over medium-high heat. Add the fennel, onions, and thyme and saute for 20 to 25 minutes, until the onions and fennel are very tender and caramelized. (You can add a little water if it starts to stick.) Deglaze the pan by adding the brandy; reduce the heat to medium and cook for 3 minutes, scraping the bottom of the pan. Add the sherry and white wine and simmer, uncovered, for 10 minutes. Add the chicken stock, salt, and pepper and continue to cook, uncovered, for another 15 minutes. Add the Pernod and cook for 5 more minutes. Check for salt and pepper.
• Preheat the broiler.
• Ladle the soup into 6 to 8 ovenproof bowls and place 1 or 2 slices of French bread and a handful of Gruyère cheese on top of each bowl. Place the bowls on a baking sheet and slide them under the broiler for 3 minutes, or until the cheese is brown and bubbly, and serve.

Steps:

• 1. PREP/PREPARE
• 2. Getting the "right" can of tomatoes will make all the difference to making an average tomato soup, into an amazing tomato soup. I posted two recipes: One that talks about selecting the right type of canned tomatoes, and another one that talks about getting rid of the bitter taste in tomatoes. I strongly suggest that you read through them when making this recipe. https://www.justapinch.com/recipes/soup/soup-other-soup/cooking-class-the-best-canned-tomatoes.html?r=1 https://www.justapinch.com/recipes/sauce-spread/sauce-spread-other-sauce-spread/removing-the-bitter-taste-from-canned-tomatoes.html?r=12
• 3. You could use veggie stock, chicken stock; even beef stock, for a hardier flavor. However, I would stick to stock, and not broth.
• 4. If you want to make this a cream soup, add about 1/4 cup of heavy cream at the very end, and warm into the soup.
• 5. Gather your ingredients (mise en place).
• 6. OPTIONAL STEP Go to my article on removing the bitter taste from canned tomatoes, follow the enclosed steps, and then reserve. This is an optional step; however, it will make a flavor difference to your tomato soup.
• 7. Add the oil and butter to a pot over low heat.
• 8. When the foaming subsides, add the onion, and leeks, then cook until they soften, but do not brown, about 10 - 15 minutes.
• 9. Add the celery and cook an additional 5 minutes.
• 10. Add the garlic and cook an additional 2 minutes.
• 11. Chef's Note: We are looking for a low, slow heating process here. I want the veggies to release some of their liquids and get to know each other. If, at any time, the veggies look like they are browning, lower the heat. As a matter of fact, I would say that at this point in the recipe, we are sweating the veggies not cooking them.
• 12. Chef's Note: Since the heat is low, low, it will not hurt the veggies if you allow them to sweat for another 15 or so minutes. Just be absolutely sure that they do not brown. The longer you sweat the veggies, the more intense the flavor will be.
• 13. Add the flour and stir for 2 - 3 minutes.
• 14. Add the stock, and reserved tomatoes, stir to combine, and bring up to a simmer.
• 15. Start with the sugar... Give the soup a taste, if it still has a bitter taste, add a pinch or two of sugar. If you followed the steps in my other post, it should not have a bitter taste; however, a small bit of sugar can go a long way to removing any bitterness.
• 16. Add salt, pepper, and a pinch of red-pepper flakes to taste.
• 17. Cover, reduce the heat to low, then allow the soup to simmer for about 30 - 40 minutes.
• 18. Allow the soup to cool slightly, and puree in a blender or food processor, fitted with an S-blade.
• 19. Return to the pot and keep warm (not hot) until ready to serve.
• 20. Chef's Tip: Do a final tasting for proper seasoning.
• 21. Notes On Optional Items: Sugar can reduce the amount of bitterness in this recipe; however, a little goes a long way, and I do not want a "sweet" tomato soup. So, add a pinch or two at a time, give it a bit of time to incorporate into the recipe, and then add a more if necessary. Crushed Fennel Seeds: I cannot imagine a good Autumn tomato soup without a few crushed fennel seeds. Cumin and Cayenne: Cumin give depth, and cayenne gives heat. As the temps get cooler, I add a bit more of both of these spices... Helps to warm the soul. Lemon Juice: Added at the very end, it helps to brighten the soup up, and is a great addition.
• 22. PLATE/PRESENT
• 23. Serve warm, maybe topped with a bit of cheese; with crackers or bread on the side. Enjoy.
• 24. Keep the faith, and keep cooking.

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.