Hearty Tomato and Fennel Soup, take II


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.


  • 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.