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FENNEL & TOMATO SOUP

TOMATO0001It’s officially soup season & we couldn’t be more thrilled! What sounds better than snuggling up in a comfy sweater, with a new book (or a Scandal marathon, whichever), and a bowl of this delicious (and easy!) tomato soup?! If grilled cheese is involved, forget about it – game over, life made, never leave the house!
Take a swing at our latest take on the beloved tomato soup recipe & tell us what you think. It’s easy without sacrificing taste & the fennel and crème fraîche adds a touch of gourmet, so when entertaining, you are sure to impress.

TOMATO0003INGREDIENTS

– 2 Large Bulbs of Fennel, Diced (3 Cups)

– Olive Oil

– 2 Heads of Roasted Garlic

– 2 Cans of Tomato Paste (1 Cup)

– 8 Cups of Vegetable Stock

– 2 Cups of Water

– 8 Tablespoons of Fresh Lemon Juice (or to taste)

– Salt & Pepper to Taste

– Fennel Fronds

– Crème Fraîche

TOMATO0002INSTRUCTIONS

1. Drizzle a pan with olive oil and warm over med-high heat. Add the diced fennel and a few pinches of coarse salt and cook for 30-35 minutes, stirring occasionally, until brown and caramelized around the edges.
2. Add the tomato paste and roasted garlic and cook until the paste becomes fragrant (7-9 minutes). Add the vegetable stock and water and bring to boil, stirring occasionally. Turn down to a simmer for 20-25 minutes. Puree soup if desired. Add lemon juice, salt, and pepper to taste.
3. Ladle into bowls and top with fennel fronds, crème fraîche, and pepper. Serve warm.
4. Serves 6 – 8
TOMATO0004

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