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.
