-
1
Gather your main ingredients.
-
2
Slice up the fennel and onion.
-
3
Fine slices work best because they will cook down easier, but it's all going in the blender in the end, so don't stress yourself out.
-
4
Add your olive oil to a sauce pot over low heat.
-
5
Slide in the sliced onion and fennel.
-
6
Let the vegetables wilt gently, stirring occasionally.
-
7
Your kitchen is about to smell really good.
-
8
When the fennel and onion are tender, almost melting into the olive oil, crush your garlic roughly with the back of your knife and toss it in.
-
9
Dice up the fresh tomatoes.
-
10
When you can smell the garlic in the pan, toss in the fresh tomato.
-
11
Fresh tomato isn't crucial to this recipe by any means.
-
12
I think it adds something, but it's probably imperceptible in the final product.
-
13
Let the fresh tomatoes cook down a moment, and add in your red wine.
-
14
Let the wine simmer down, just to cook off most of the alcohol.
-
15
Add the canned tomatoes.
-
16
Simmer gently for about 30 minutes, stirring occasionally.
-
17
Carefully transfer your soup to a blender.
-
18
If you've never blended a hot liquid before, you're in for a treat (i.e.
-
19
you may want to toss it in the fridge for a bit to not risk disaster).
-
20
Make sure the lid is on nice and tight.
-
21
You probably wanna throw a dish towel over the top for good measure.
-
22
Make sure your blender is on it's lowest setting.
-
23
Pulse a couple of times to test the waters.
-
24
When you think she can take it, start giving her more power.
-
25
If you can get up to 30 seconds on high power, your soup is probably pretty smooth.
-
26
Pour it back into the pot.
-
27
Adjust the seasoning and send it out.
-
28
I served this batch with some greek yogurt and rendered bacon for garnishing.
