Are you craving the fresh taste of garden tomatoes in winter? This tomato fennel soup is a creative and flavorful way to use frozen or canned tomatoes. When you’re tired of tomato sauce, make this hearty soup for a warming winter lunch or dinner. This recipe can work with either paste tomatoes or sandwich/slicing tomatoes (see note below about processing). Do not use cherry tomatoes, as they are too much work to skin and seed, and they produce too little pulp.
We love this recipe because it’s tasty, and only takes about half an hour to make.
Cream of Tomato Fennel Soup Recipe
Use your frozen garden tomato sauce or crushed tomatoes for this hearty soup. Or you can use canned crushed tomatoes, or fresh tomatoes. If fresh, cut an X in the bottom of each tomato and blanch them in boiling water for a few seconds. Let them cool and slip off the skins. Cut open and remove the seeds by squeezing the tomatoes into a strainer (save the liquid for the soup). Chop the tomatoes finely. Serves 8.
1 large onion, diced
2 ribs celery, diced
½ bulb fennel, diced
2 cloves garlic, minced or crushed
1 teaspoon black pepper
2 teaspoons salt
6 cups crushed tomatoes (skinless, seedless, chopped)
1 cup dry white wine or vermouth
2 cups heavy cream
Chopped fennel fronds and olive oil for garnish
In a large saucepan, saute the onion, celery, fennel and garlic over medium heat until the vegetable soften and start to smell good. Add salt and pepper, tomato and wine. If it’s too thick add a little water. Simmer until the flavors come together, maybe half an hour. Tomato fennel soup can be made ahead and reheated.
Taste and correct the seasoning. Garnish with a sprinkling of fennel tips and a drizzle of olive oil. Serve with a grilled cheese sandwich, or a slice of crusty sourdough bread.
Need help deciding which tomatoes to grow? Check out our article comparing determinates to indeterminates.