Tomatofennelsoup Recipes

Steps:

• Heat olive oil in a large saucepan over medium-high heat. Cook and stir fennel, onion, celery, and garlic in the hot oil until tender, about 10 minutes.
• Pour tomatoes and chicken broth over vegetable mixture and simmer for 4 minutes. Remove saucepan from heat and add basil and parsley. Cool soup slightly.
• Pour soup into a blender no more than half-full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

Steps:

• Core tomatoes and cut in half lengthwise; arrange, cut side up, on foil lined rimmed baking sheet.
• In a small bowl, mix 2 tablespoons of the oil, garlic and half each of the salt and pepper; brush over tomatoes.
• Bake in 350°F oven until softened and shriveled and bottoms are browned, about 2 hours.
• Meanwhile, trim fronds from fennel bulb and reserve; cut off stalks and discard.
• Cut fennel in half lengthwise.
• Trim out and discard core; cut fennel into 1/2 inch cubes.
• In large saucepan, heat 1 tablespoon of the remaining oil over medium heat; cook fennel, stirring occasionally, until golden, about 8 minutes.
• Add 1 1/2 cups water; reduce heat, cover and simmer until very tender, about 20 minutes.
• Pour into bowl.
• Add 1 tablespoon of the remaining oil into pan; cook onion over medium heat, stirring occasionally, until softened, about 5 minutes.
• Add tomatoes and stock; bring to boil.
• Reduce heat and simmer for 15 minutes.
• Transfer tomato mixture to blender or food processor; puree until smooth.
• Return to pan.
• Stir in cooked fennel, basil and remaining salt and pepper.
• (Make ahead: let cool and refrigerate in airtight container for up to 2 days.) Heat until steaming, about 5 minutes.
• In bowl, whisk vinegar with remaining oil.
• Ladle soup into bowls; garnish with drizzle of vinegar mixture.
• Arrange reserved fronds over top.

Steps:

• Heat the oil in medium stockpot over medium-low.
• Add fennel, shallots and carrot, cook until very soft but not brown, stirring occasionally.
• This will take about 15 minutes.
• Add tomatoes and 1/2 cup broth, bring to boil over high heat.
• Reduce heat and simmer gently for 15 minutes (uncovered), stirring occasionally.
• Transfer to blender or food processor in batches (I used an immersion blender right in the pan), and process until smooth.
• Adjust the seasonings, and add more veggie broth if necessary to achieve your desired consistency.
• Serve hot, garnished with the chopped fennel leaves.
• This soup reheats well.

Steps:

• In a large pot, heat the oil over medium heat. Add the fennel and cook, stirring, until it starts to soften, about 5 minutes. Add the celery, onion, and garlic. Cook, stirring, 5 minutes longer to allow the flavors to blend together. Carefully add the Pernod. (Caution! It could flame up.) Add the dill, celery seeds, and pepper. Add the vegetable stock and tomatoes, and bring the mixture to a boil. Reduce the heat to a simmer and let simmer for 40 minutes.
• Remove the pot from the heat. Process the soup, in batches, in a blender or food processor fitted with the metal chopping blade until smooth. Add the butter, if desired, and stir until melted. Taste and check the seasoning, adding salt if needed.

Steps:

• Heat 1/4 cup oil in heavy large pot over medium-high heat. Add onions, fennel slices, and garlic; sprinkle lightly with salt and pepper. Sauté until onions and fennel are tender, stirring often and adjusting heat to medium if browning too quickly, about 15 minutes. Add tomatoes with juice and 2 cups broth and bring to boil. Reduce heat, cover, and simmer until flavors blend and vegetables are very tender, about 15 minutes. Stir in crabmeat and add more broth by 1/4 cupfuls to thin soup, if desired; simmer just until heated through, 3 to 4 minutes. Season soup with salt and pepper.
• Divide soup among bowls. Sprinkle each with chopped fennel fronds. Drizzle each serving with oil. Serve with toasts.

Steps:

• In 4-quart saucepan, heat oil over medium heat. Cook fennel, onion and garlic in oil about 5 minutes, stirring occasionally, until crisp-tender. Stir in tomatoes, broth, salt and pepper, breaking up tomatoes with spoon. Heat to boiling.
• Reduce heat. Cover; simmer 20 to 25 minutes or until vegetables are soft.
• Carefully pour half of the mixture into blender. Cover; blend on high speed about 30 seconds or until smooth. Return to saucepan. Repeat with remaining mixture. Keep warm over low heat until serving.

Steps:

• For soup:
• Heat oil in heavy large Dutch oven over medium heat. Add chopped fennel bulb; sauté until tender but not brown, about 6 minutes. Add drained tomatoes; sauté 5 minutes. Add reserved tomato juices, stock and lemon juice. Cover; simmer 15 minutes. Puree soup in blender in batches until smooth. Return to pan. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
• For Gremolata:
• Mix all ingredients in small bowl.
• Bring soup to simmer. Ladle into bowls. Stir spoonful of gremolata into each bowl and serve.

Steps:

• Melt 6 tablespoons butter in a large pot over medium heat. Add fennel, onion and 1/2 teaspoon salt. Toss to combine. Reduce heat to medium-low. Partly cover and cook, stirring occasionally, until vegetables are very tender, about 20 minutes. Stir in garlic and chile powder; cook 1 minute. Stir in Pernod and cook until almost completely evaporated, about 3 minutes.
• Pour in tomatoes, 1 1/2 cups water and the stock. Bring to a simmer and cook gently, uncovered, for 30 minutes. Season with 1 1/2 teaspoons salt and the black pepper. Purée soup in batches using a blender or immersion blender until smooth.
• Transfer soup back to pot over medium heat; simmer until slightly thickened, 5 to 10 minutes more. Scrape down sides and bottom of pot occasionally. Remove from heat and cover to keep warm.
• Heat oven to 350 degrees. Spread bread slices on a large baking sheet. Bake until light golden, about 10 minutes.
• Toast fennel seeds in a small skillet over medium heat until fragrant and lightly colored, 2 to 3 minutes. Melt in remaining 1 tablespoon butter.
• Adjust oven temperature to broil and position rack 6 inches from heat. Brush toasts with fennel-seed butter and top with Brie. Return to oven and broil until bubbly and golden, 1 to 3 minutes (check every minute or so to see that they are not burning). Ladle soup into bowls and top with a cheese crouton. Garnish with fennel fronds.