Chunky Tomato Soup

1. 1

   In a large soup pot, heat the olive oil.

2. 2

   Add the onion, fennel and thyme and cook the vegetables over moderately high heat, stirring occasionally, until the onion and fennel are softened, about 8 minutes.

3. 3

   Stir in the tomato paste and season with salt and pepper.

4. 4

   Cook, stirring, for 5 minutes.

5. 5

   Add the water and the tomatoes and their juices and bring to a boil.

6. 6

   Simmer the soup over moderate heat, stirring occasionally, until the liquid is reduced by one-third, about 30 minutes.

7. 7

   Discard the thyme.

8. 8

   Transfer half of the soup to a blender and puree until smooth.

9. 9

   Return the puree to the pot.

10. 10

    Serve the soup with Pan-Fried Potato Croutons, Fennel-Orange Gremolata and diced Fontina cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.