Tomato Soup with Fennel
I wanted to drop in one more time before the Christmas… before our daily routine turns into a wild, roller coaster ride of social events, powdered sugar and too much coffee. The roller coaster is a good analogy for us this time of year, as it is for so many others. Yet as I pondered it this morning, I realized that lately the roller coaster ride has felt a bit like “the new normal” for us. I also pondered over the fact that I don’t like roller coasters.
So I am savoring this day before the first drop (again with the analogy). All my paper work is (FINALLY) submitted so that my teaching license can be processed. My exit portfolio meeting has been completed. All my required writing and reflecting has been done, done and done again. I have a long-term substitute teaching job coming with the end of Christmas-break, and goodness knows there is much to be done before then. But I am home with two toddlers today, one who is supposed to be napping but is instead watching Thomas the Train. And I am eating leftover soup with a crumble of goat cheese. And steam is pouring from the rim of my favorite coffee cup and I just want to sit here and not think about the roller coaster anymore.
. . .
I put Molly Wizenberg’s second and newest book, Delancy on every single one of my Christmas lists this year. I and am feeling very hopeful. So as I await the splendid affair that is Christmas, I will pay tribute to her first book, A Homemade life, with the recipe for the very soup I am enjoying right now.
This rustic soup is very easy to make. And like most soups, it gets better with time as the flavors meld. We served it last night with toasted baguette and a light spread of goat cheese. For my toddlers today, I served the leftovers with grilled cheese. I should note that vigorous dunking occurred. In the future I will try serving this soup with parmesan or a drizzle of olive oil. Any way, this humble soup has become my new tomato soup go-to.
Tomato Soup with Fennel
Adapted slightly from A Homemade Life
Yield 3-4 servings
• 2 tablespoons olive oil
• ½ large white or yellow onion
• 1 medium fennel bulb, trimmed and quartered root to stalk. And thinly sliced
• 2 medium garlic cloves, finely chopped
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fennel seeds
• 1 28-ounce can whole peeled tomatoes
• Sea salt, to taste
• Sugar, to taste
• Red wine vinegar, to taste
Warm olive oil in a Dutch oven or large soup pot over medium heat. Add the onions and sliced fennel. Stir to coat and allow to cook for 5 minutes. Add the garlic. Allow another 5-7 minutes of cook-time until fennel begins to soften. Watch that the garlic does not burn.
Next, add the canned tomato juice. Use your hand or the lid of the can to hold the tomatoes back. Next, use a fork to break up the whole tomatoes into craggy chunks. Add the tomatoes to the soup. Fill the empty can with cold water and add that as well. Add fennel seeds, thyme and a pinch or two of sugar.
Allow soup to cook uncovered over medium heat until the fennel is melty and soft and the soup has thickened a little. This could take 30-40 minutes. Season with salt to taste. If the soup tastes a bit bland, add a splash of vinegar.