Tomato Soup with Parmesan Croutons and Fennel Salad

Tomato Soup with Parmesan Croutons and Fennel Salad

  • Preparation 30 min
  • Cooking 40 min
  • Servings 1
  • Makes 6 appetizers
  • Freezes Yes

The flavours of puttanesca sauce—the addictive saltiness of anchovies and the acidity of the capers—is brought to this tomato soup, which uses the whole shebang: skin, pulp and seeds.

Featured in RICARDO Magazine BACK TO SCHOOL 2018 (p. 68)

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Ingredients

  • Croutons

    • 3 cups (150 g) cubed country bread
    • 1/4 cup (60 ml) olive oil
    • 1 garlic clove, chopped
    • 2 tbsp freshly grated Parmesan cheese
    • 2 tbsp chopped fennel fronds
  • Soup

    • 1 small fennel bulb, thinly sliced, the white and green parts separated
    • 1 onion, chopped
    • 1 garlic clove, chopped
    • 1 anchovy fillet or 1/2 tsp anchovy paste
    • 1/4 tsp crushed red pepper flakes
    • 3 tbsp (45 ml) olive oil
    • 2 tbsp (30 ml) tomato paste
    • 2.2 lb (1 kg) very ripe red tomatoes, cored and chopped
    • 2 cups (500 ml) chicken broth
    • 2 tsp (10 ml) caper brine
    • 2 tsp whole capers

Preparation

  • Croutons

  • Soup

Note from Ricardo

For the best colour and flavour, pick the reddest, ripest tomatoes for this easy, freezer-friendly soup.

Personal Note

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