Tomato Soup with Parmesan Croutons and Fennel Salad
Preparation
30 MIN
Cooking
40 MIN
Output
6 appetizers
Freezes

Tomato Soup with Parmesan Croutons and Fennel Salad

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

  1. In a skillet over medium-high heat, brown the bread cubes in the oil. Add the garlic and cook for 30 seconds. Season with salt and pepper. Transfer to a bowl and add the Parmesan and fennel fronds. Set aside.

Soup

  1. In a pot over medium-high heat, brown the green fennel slices, onion, garlic, anchovy and pepper flakes in 2 tbsp (30 ml) of the olive oil. Add the tomato paste and cook for 1 minute. Add the tomatoes and broth. Let simmer for 30 minutes or until the tomatoes turn an orange-red colour.
  2. Meanwhile, in a bowl, mix the white fennel slices with the caper brine. Season with salt and pepper.
  3. In a small non-stick skillet over medium-high heat, brown the capers in the remaining oil. Add the capers to the fennel. Season with salt and pepper.
  4. Using an immersion blender, coarsely purée the soup, leaving a few of the larger chunks of tomato intact for a more rustic texture. Season with salt and pepper. Serve in bowls and garnish with the croutons and the fennel.

Note

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