Tomato and Fennel Soup

Here is another adult-oriented tomato soup recipe for the colder weather. Rather than warm Indian spices and cashews, this tomato soup is inspired by the south of France. The soup has subtle flavours of fennel and lavender and is finished with whipping cream and fresh tarragon.

Try serving this soup with a grilled sandwich of brie and apples. If you have fresh tomatoes feel free to substitute for the canned whole tomatoes the recipe calls for, just make sure they are skinned first.

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(serves 6)

1 teaspoon olive oil

2 tablespoons onion

2 cups chopped fennel (1 small bulb)

salt and freshly ground pepper

1 stalk celery, diced

1 teaspoon herbs de provence

4 cups whole tomatoes

2 cups water or vegetable stock

1 tablespoon chopped fresh tarragon

3 tablespoons cream (optional)

Heat a large saucepan to medium low heat and sweat the onion in the oil for 3 minutes. Add the fennel, herbs de provence, celery, and a big pinch of salt. Continue sweating the vegetables, stirring regularly for 15 minutes. Add the tomatoes and water or stock. Bring to a simmer and cook for 20 minutes. Remove 2 cups of the soup, primarily the diced fennel and celery and set aside.

Allow to cool slightly and blend the remainder until nice and smooth. Pour the soup back into the pot along with the reserved 2 cups. Add chopped tarragon and cream (if desired) and turn to medium low. Allow the flavours to come together for 10 minutes. Serve hot.

Prep Time: 5 minutes | Cooking Time: 50 minutes | Total Time:55 minutes

Calories(approximate per serving): 60

Tomato and Fennel Soup