Tomato Fennel Soup With Garlic Croutons Recipe

Name: Tomato Fennel Soup With Garlic Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 quart vegetable stock; 2 cups canned tomatoes; 1/2 teaspoon fennel seed; 1 tablespoon extra virgin olive oil; 1 large yellow onion, diced (about 2 cups); salt; 1 teaspoon anise seed, ground; 4 garlic cloves, finely chopped; 2 medium carrots, diced (about 1 cup); 2 medium fennel bulbs, quartered lengthwise, cored, thinly sliced (about 2 cups); 1/2 cup dry sherry; 2 lbs fresh tomatoes, peeled, seeded, and pureed (about 3 cups or 1 28 oz. can tomatoes with juice, pureed); pepper; sugar; parmesan cheese, grated; Garlic Croutons; 1 -2 tablespoon extra virgin olive oil, as needed; 2 garlic cloves, finely chopped; 1/4 French baguette, thinly sliced

Servings: persons

1 quart vegetable stock
2 cups canned tomatoes
1/2 teaspoon fennel seed
1 tablespoon extra virgin olive oil
1 large yellow onion, diced (about 2 cups)
salt
1 teaspoon anise seed, ground
4 garlic cloves, finely chopped
2 medium carrots, diced (about 1 cup)
2 medium fennel bulbs, quartered lengthwise, cored, thinly sliced (about 2 cups)
1/2 cup dry sherry
2 lbs fresh tomatoes, peeled, seeded, and pureed (about 3 cups or 1 28 oz. can tomatoes with juice, pureed)
pepper
sugar
parmesan cheese, grated
Garlic Croutons
1 -2 tablespoon extra virgin olive oil, as needed
2 garlic cloves, finely chopped
1/4 French baguette, thinly sliced

1
Add the 2 cups canned tomatoes and 1/2 teaspoons fennel seed to the vegetable stock and keep warm over low heat.
2
Heat the olive oil in a soup pot and add the onions, 1/4 teaspoons salt, anise and the ground fennel. Saute over medium heat until the onions are soft, then add the garlic, carrots, and sliced fennel. Cover the pan and cook the vegetables until very tender, about 5 minutes.
3
Remove the lid, add the sherry and cook for 1-2 more minutes, until the pan is nearly dry.
4
Add the tomato puree, 1 quart stock, and 1/4 teaspoons salt; cover and cook over low heat for 30 minutes.
5
Season to taste with salt and pepper. Add a few pinches of sugar if the soup tastes a little acidic.
6
Serve with Garlic Croutons;.
7
Garlic Croutons:
8
Preheat the oven to 375*F.
9
Combine the olive oil and garlci. Lay the slices of baguette on a baking sheet and brush them lightly with the garlic oil.
10
Bake for about 8 minutes, until the croutons are crisp and lightly browned.

568

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 quart vegetable stock, 2 cups canned tomatoes, 1/2 teaspoon fennel seed, 1 tablespoon extra virgin olive oil, and more.

Yes, Tomato Fennel Soup With Garlic Croutons falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tomato Fennel Soup With Garlic Croutons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions