On these cold winter days, who doesn’t have the memory of a piping hot bowl of tomato soup and a grilled cheese sandwich?  This was my favorite lunch during the winter months.    We walked home from school for lunch when I was in grammar school, and on the cold, blustery days, I loved walking into the house and smelling tomato soup cooking on the stove.  Yes, it was Campbell’s, and yes, there was always a grilled cheese sandwich to accompany it.   Our cheeks matched the soup.  

Over the years I have tried to make homemade tomato soup, and had not been tremendously successful…..until I came upon this recipe on one of my favorite blogs, “The New Vintage Kitchen.”  I highly recommend that you check out this blog.   It’s lovely and full of wonderful recipes.  What drew my attention to the recipe was that she used fresh fennel and fennel seeds.  Perhaps this was the ingredient that would make the difference.  I just had to try this, and indeed it is one fabulous tomato soup!  

I have made this soup several times as it’s been that kind of winter here in New Jersey.  If you are experiencing a cold winter anywhere, you will want this in your repertoire.  It is indeed soup season, and this one is a must.  It makes a large pot of soup and is fabulous left over.  I added rice and cannellini beans to it the next day, and that was very enjoyable and hearty.

I hope you enjoy, and it warms you inside and out.   

Recipe:

2 Tbsp. extra virgin olive oil

2 cups diced onions

1 large (or two small) fennel bulbs, about 2 cups diced

1 tsp. fennel seeds

4 cloves garlic, minced

1 tsp dried basil

1/2 tsp or more crushed red pepper flakes

6 ounces tomato paste

28 ounces canned whole peeled Italian tomatoes

24 ounces strained crushed tomatoes or tomato juice (I used Mutti passata)

6 cups water

Parmesan rind if you have it

splash or red wine , if you have it or 2 TBSP wine vinegar (you know me, I used a big splash of wine)

Fresh basil for garnish, if you have ( I didn’t)

1. Heat a large soup pot over medium high heat and add the olive oil, onions and fennel. Season with salt and pepper and let the vegetables sweat, but not take on color.
2. Make a little space in the middle of the bottom of the pot and add the fennel seeds, garlic, basil and crushed pepper. Stir around in the center for a minute or so for the spices to bloom.
3. Add the tomato paste and let that bloom for a couple of minutes.
4. Add the whole tomatoes (break them up a little) and the strained tomatoes (passata or juice).
5. Add the water, using some of it to salvage any tomato bits from all the cans before adding it to the pot.
6. Pop in the rind if you have along with more salt and pepper, the wine or the vinegar.
7. Bring this all to a boil, then reduce to a simmer.
8. Let it simmer for an hour or so, covered with the lid slightly ajar.
9. Remove the rind and use a submersion blender to puree it to how you want it.
10. Taste and correct seasonings. Add more water if you desire. Can add some fresh basil leaves if you have.
11. You may feel you need a teaspoon of sugar to balance the bitterness. That’s up to you.
12. Put it back on the lowest heat and continue to cook to let it develop flavor very gently until it is where you want it.
13. When ready, give it a last taste, then add about a quarter cup of torn basil leaves (if you have). I garnished with the fennel fonds.
14. You can serve with a drizzle of olive oil or add a little cream or non dairy cream. Honestly, I didn’t feel it needed the cream, but you may feel differently.

** I think the gist of this recipe is that after following the basic recipe, you can adjust a few things to make it as you remember, or just how you’d like it to taste. There’s always room to make new memories.