Tomato Soup with Fennel and Thyme
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 people 1x
- Category: side
- Cuisine: New American
Ingredients
Units
Scale
- 1 medium red onion (chopped)
- 1 bulb fennel (trimmed and chopped)
- 3 tablespoons extra-virgin olive oil (+ more for serving)
- 6 thyme sprigs
- 3 tablespoons tomato paste
- Freshly ground Pepper
- 1 cup water
- 2 28–ounce cans whole tomatoes
Instructions
- In a large pot on medium high heat add olive oil and cook the onion and fennel for about 3 minutes. Once they have softened a bit add in the thyme and cook another 2 minutes, mixing occasionally.
- Stir in the tomato paste, season with pepper and cook another 3-4 minutes.
- Add the water and the tomatoes and their juices and bring to a boil. Simmer the soup over moderate heat, stirring occasionally, until the liquid is reduced by one-third, about 30 minutes. Discard the thyme.
- Use an immersion blender to puree the soup to your desired consistency.
- Serve the soup with a grilled cheese, buttered toast, croutons or all by itself with a dash of olive oil on top. Happiness in a bowl. 😀
Find it online: https://www.alldayieat.com/recipe/tomato-soup-fennel-thyme/