Tomato Fennel Soup With Garlic Croutons

Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

A delicious soup for the early fall, made with late harvest tomatoes and the first fennel of the season. The acidity of the tomatoes witll retard the cooking of the vegetables, so be sure they are very tender before adding them. Include the fennel trimmings in the stock, they'll enrich the flavor. Adapted from the Fields of Greens restaurant in San Fransisco.

Ingredients Nutrition


  1. Add the 2 cups canned tomatoes and 1/2 teaspoons fennel seed to the vegetable stock and keep warm over low heat.
  2. Heat the olive oil in a soup pot and add the onions, 1/4 teaspoons salt, anise and the ground fennel. Saute over medium heat until the onions are soft, then add the garlic, carrots, and sliced fennel. Cover the pan and cook the vegetables until very tender, about 5 minutes.
  3. Remove the lid, add the sherry and cook for 1-2 more minutes, until the pan is nearly dry.
  4. Add the tomato puree, 1 quart stock, and 1/4 teaspoons salt; cover and cook over low heat for 30 minutes.
  5. Season to taste with salt and pepper. Add a few pinches of sugar if the soup tastes a little acidic.
  6. Serve with Garlic Croutons;.
  7. Garlic Croutons:.
  8. Preheat the oven to 375*F.
  9. Combine the olive oil and garlci. Lay the slices of baguette on a baking sheet and brush them lightly with the garlic oil.
  10. Bake for about 8 minutes, until the croutons are crisp and lightly browned.
Most Helpful

I halved the recipe but use a full can of tomatoes as I had no use for the half can that would of been left. It turned out lovely!!! Thanks for sharing your recipe :)

queenbeatrice October 19, 2010

Scaled this back 2 of us and it was also my first time using fennel and I used tin tomatoes so it was super quick to make and made a wonderfully filling lunch for the DM and I. I did use some croutons that I already had and they well so well with the soup. Thank you Sharon123, made for your cook-a-ton in memory of Jim.

I'mPat October 14, 2010