Tomato and Fennel Soup Recipe
Serves: 4-6
Ingredients:
3 tbsp olive oil
1 large onion, finely chopped
2 large bulbs fennel, washed, trimmed and sliced
1 red capsicum, diced
2 garlic cloves, finely chopped
1 tsp fennel seeds
½ tsp dried thyme
1 tbsp tomato paste
½ cup vermouth or white wine
400g can crushed tomatoes
1½ cups vegetable stock
4 large beefsteak or heritage tomatoes, peeled, cores removed and roughly chopped
2 tbsp each finely chopped basil and oregano
1 tsp sugar
Toasted fennel seeds, to serve
Toasted flatbread pieces, to serve
Method:
Heat 2 tbsp of the oil in a deep, heavy-based saucepan over medium heat. Add onion, one of the sliced fennel bulbs and capsicum.
Cook, stirring occasionally, for 8 minutes or until tender. Add garlic, fennel seeds and thyme, cook briefly, then add the tomato paste, vermouth, crushed tomatoes and stock. Bring the soup to the boil and simmer for about 15 minutes.
Add fresh tomatoes to soup with the basil and oregano. Cook for 15 minutes until heated through. Season with sea salt and cracked black pepper.
Meanwhile, fry the second sliced fennel bulb in remaining oil with the sugar over a medium-low heat for 5-10 minutes until tender and caramelised. Leave to drain on kitchen paper towels.
Serve the soup topped with caramelised fennel, a sprinkle of toasted fennel seeds, and accompanied with toasted flatbread pieces.
