tomato and fennel soup

Sometimes the best things in life are the simplest. What could be more warming and comforting than that old family favourite, tomato soup? In the interest of full disclosure, I am very sad to tell you that my daughters still prefer a very famous version that comes out of a can rather than my homemade kid friendly version, but its ok I’ll get over it – someday.

That revelation however gives me scope to make tomato soup that I like, and this combination of tomatoes and fennel never fails. You can make it as rustic as you like with bite size pieces of ‘anniseedy’ fennel or my preferred version where it’s blended till smooth with a stick blender,` giving the finished soup a lovely velvety texture. Try serving with a swirl of olive oil or even some crumbled soft goats cheese. A great flavour packed simple soup, even if the kids don’t like it. Enjoy.


The Method

serves 4

2 tins good quality tomatoes
1 white onion, peeled and sliced
1 bulb fennel, trimmed and sliced
1/2 tsp fennel seeds
500ml chicken or vegetable stock
sea salt and pepper
evoo (extra virgin olive oil)

1. Place onion and fennel in a pot with a splash of oil and cook to soften without colour, around 10 mins adding fennel seeds after 5 mins.
2. Add tomatoes to pan and stir to combine, add half the stock, bring to boil then simmer for 10 mins.
3. Remove from heat and blend till smooth with stick blender, adding all or some of the remaining stock.
4. Season to taste, serve with a swirl of evoo and some hearty bread.