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Hearty Tomato and Fennel Soup, take II

Published on 9 Dec 2014 |
2 Comments

cremetomateplad

Any new recipe unearthed in a cookbook usually serves more as inspiration for my own explorations. The soup from chef Loiseau here led me to revisit my go-to Cream of Tomato Soup. I always keep parmesan rinds frozen in the fridge to add to stews, tomato sauces and vegetable soup, so that went in as well. Here’s to cooking from scraps, one of 2013’s heavy trends or so they say.

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 6
Hearty Tomato & Fennel Soup 2

Ingredients

  • 1 large can (796 mL) Italian tomatoes (preferably San Marzano)
  • 1 small fennel bulb, rough chopped
  • 1 large onion, rough chopped
  • 1 sweet red bell pepper, seeded, cut into chunks
  • 750 mL (3 cups) chicken broth
  • 45 mL (3 tbsp) fennel fronds
  • 30 mL (2 tbsp) salted butter
  • 15 mL (1 tbsp) salted herbs (such as Herbes salées du Bas-du-fleuve (optional)
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 1 parmesan rind
  • Heavy cream (35%), for garnish (optional)
  • Salt and freshly ground pepper, to taste

Instructions

  • 1. Crush San Marzano tomatoes (preferably with your hands, it’s downright therapeutic!). Pour into soup pot along with remaining ingredients, except cream, and simmer 1 hour.
  • 2. Scrape any gooey cheese from parmesan rind into the soup. Remove and discard parmesan rind, thyme and bay leaf. Purée soup in blender. Strain if you’re looking for a very smooth texture. Adjust seasoning, pour into individual soup bowls and garnish with a swirl of cream, if desired.

Instructions

  • 1. Crush San Marzano tomatoes (preferably with your hands, it’s downright therapeutic!). Pour into soup pot along with remaining ingredients, except cream, and simmer 1 hour.
  • 2. Scrape any gooey cheese from parmesan rind into the soup. Remove and discard parmesan rind, thyme and bay leaf. Purée soup in blender. Strain if you’re looking for a very smooth texture. Adjust seasoning, pour into individual soup bowls and garnish with a swirl of cream, if desired.

2 Responses to Hearty Tomato and Fennel Soup, take II

  1. Miss Diane 13 Mar 2015 at 11:24 pm #

    Je me pensais la reine des soupes et potages mais là je me rends compte que j’ai de la sérieuse compétition! Ce potage devrait se retrouver sur ma table un de ces jours.

    P.S. Je me demande comment il se fait que je ne suivais pas ton blogue avant… Je ratais quelque chose sans le savoir!

    Reply
    • Lynne 14 Mar 2015 at 3:38 pm #

      Merci! Et bonne visite 🙂 Si je ne me retenais pas, je mettrais une soupe en ligne toutes les semaines…

      Reply

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