Tomato Fennel Cream Soup

Whether we like it or not, the soup season is on. For those of you who hate to say goodbye to summer, here’s a bridge recipe. Add late summer tomatoes to this dish to usher in the fall. Before I go any further let me just say this Tomato Fennel Cream Soup does not taste like licorice. The fennel adds a lovely layer of flavor but it does not overpower the tomatoes. This tastes like tomato cream soup.

I’m in Germany for a few weeks. The weather here is beautiful but definitely fall-like. Consequently, prompting me to create a nice soup that was not too heavy. This Tomato Fennel Cream Soup contains just the right amount of heft but it won’t weigh you down. I was inspired to combine tomatoes and fennel in a soup by a recipe I found in a German cooking magazine. However, this version contains no cream and is not pureed. Keeping some of the ingredients but going my own way with it, I am very happy with the result.

Let’s Make Soup!

This recipe begins where, in my opinion, all good recipes start, with caramelizing. Fresh chopped fennel is stir-fried in olive oil in a large skillet over medium heat. When it starts to brown, add chopped garlic and coat with tomato paste.

Then, add chopped ripe cherry tomatoes to the pan. Cook, stirring until they start to beak up.

At this point, add white wine, strained tomatoes, and a bay leaf. Now it’s time for even more tomatoes. Add a can of whole peeled tomatoes to the skillet. Use a wooden spoon to break them up and stir to combine them.

Let everything simmer. Then, Use a stick blender to puree the mixture. Alternately, transfer the mixture to a food processor and puree. At this juncture, I leave the soup a bit chunky. I think it works well for this recipe. However, if you are in camp puree, go on with that.

Return the mixture to the skillet or a pot. Stir in the heavy cream and cook for another 5-10 minutes. Season with salt, freshly ground pepper, and sugar. You might have to go back and forth a few times to get the right balance to your taste.

Substitute the heavy cream for the light version if you are counting calories and fat.

Print

Creamy Tomato Fennel Soup

Course Soup

Cuisine American

Keyword fennel soup, tomato soup, tomatoes

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 4

Author Lora Wiley-Lennartz

Ingredients

• 1 lb fennel
• 2 cups cherry tomatoes quartered
• 1 garlic clove minced
• 2 tablespoons olive oil
• 1 tablespoon tomato paste
• 1 cup white wine
• 8 oz can peeled tomatoes
• 1.5 cups strained tomatoes
• 1 bay leaf
• 1/2 cup heavy cream
• 1-2 teaspoons sugar
• salt and freshly ground pepper

Instructions

1. Chop the lacy leaves off of the fennel. Set aside. Chop the bulb into small pieces.
2. Heat the olive oil in a large skillet.
3. Add the fennel and sauté until the fennel softened and starts to caramelize.
   
4. Stir in the garlic, cooking for one minute. Mix in the tomato paste.
   
5. Add the chopped cherry tomatoes and sauté for a few minutes until they soften.
   
6. Season with salt and freshly ground black pepper.
7. Mix in the wine, strained tomatoes, and the bay leaf.
   
8. Add the peeled tomatoes and break them up with a spoon. Stir to combine everything.
9. Bring to a boil, lower the heat, cover and simmer for 15 minutes. Remove the bay leaf.
10. Use a stick blender to puree the mixture. Alternately, transfer to a food processor working in batches, if necessary, and puree.
11. At this point, you can transfer the mixture to a pot or return it to the pan.
12. Over medium heat, stir in the cream.
13. Add the sugar and season with sugar, salt, and freshly ground pepper to taste.
14. Cook for another 10 minutes. Season again to taste.
15. Remove from heat, garnish with the fennel leaves and serve.

Like this Creamy Tomato Fennel Soup? Also, check out some of these other delicious recipes:

WARM BRATWURST FENNEL POTATO SALAD

PUMPKIN FENNEL BREAD