Tomato and Fennel Soup

Tomato and Fennel Soup with a side of grilled “cheese”

This tomato and fennel soup is a delicious soup for anytime of year. I served mine with a side of grilled “cheese” made with sourdough bread and vegan Gouda cheese. You can also serve alongside a toasted baguette or side salad.

Olive oil

1 red onion, peeled and chopped

1 garlic clove, peeled and chopped

3 thyme sprigs, leaves stripped and roughly chopped

2 fennel bulbs, sliced

1 tablespoon of tomato purée

1 14oz can of diced tomatoes

300 grams of fresh tomatoes (approximately 4 Roma tomatoes)

1.5 cups of water

1 tablespoon maple syrup

1 teaspoon chili flakes

Salt and pepper

In a pot over medium heat, add olive oil, garlic, onion and pinch of salt. Cook until soft, about 5-10 minutes

Add thyme leaves, fennel and tomato purée and cook for another 10-15 minutes before adding the rest of the ingredients. Bring to a boil before reducing heat and simmer for 45-50 minutes until ingredients are softened, adding a splash more water if it becomes too thick.

Once cooked, remove from heat, add pepper and more salt if it needs it.

Using an immersion blender will give you a slightly chunkier consistency. Once slightly cooled, you can also spoon soup into blender or food processor and blend until smooth, adding a splash of water until desired consistency.

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