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Tomato-fennel Soup With Garlic Croutons

Tomato-fennel Soup With Garlic Croutons is built on Vegetable Stock, Canned Tomatoes, Anise Seed, Fennel Seed, and Yellow Onion. It takes about 15 min and serves 4. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 qt
• 2 cup
• 1/2 tsp
• 1/2 tsp
• 1
• 3/4 tsp
• 1 tsp
• 1 tsp
• 4 clove
• 2
• 2
• 1/2 cup
• 2 clove
• 1/4

Method (preview)

1. 1

   A delicious soup for early fall, made with late harvest tomatoes and the first fennel of the season.

2. 2

   Include the fennel trimmings in the stock; they'll enrich the flavor.

3. 3

   Make the stock and keep it warm over low heat.

4. 4

   In a non-stick soup pot, water-saute the onions with 3/4 teaspoon salt, the anise, and the ground fennel.

5. 5

   When the onions are soft, add the garlic, carrots, and sliced fennel.

6. 6

   Cover the pan and cook the vegetables until they are very tender, about 5 minutes.

7. 7

   Remove the lid, add the sherry, and cook for 1 or 2 minutes, until the pan is nearly dry.

8. 8

   Add the chopped tomatoes (if not already in the stock), tomato puree, 1 quart stock, and 1/4 teaspoon salt; cover and cook over low heat for 30 minutes.

9. 9

   Season to taste with salt and pepper.

10. 10

    Add a few pinches of sugar if the soup tastes too acidic.

11. 11

    Serve with Garlic Croutons and freshly grated Parmesan cheese.

12. 12

    Preheat the oven to 375 F. Lay the slices of baguette on a baking sheet, spray them lightly with cooking spray (optional), and sprinkle the garlic on them generously, adding more to taste.

13. 13

    Bake for about 8 minutes, until the croutons are crisp and lightly browned.

14. 14

    Don't leave out the croutons.

15. 15

    They're trivial to make while the soup is simmering (slice some french bread, slather on lots of minced garlic, and bake for a few minutes), and they make a real difference in the overall taste of the bowl of soup.

16. 16

    Serving suggestion: Place one crouton in the bottom of a shallow soup bowl, fill the bowl with soup, and top with 2 or 3 croutons, garlic-side up. [Curtis]