Summer Tomato and Fennel Soup

by Mary Papoulias-Platis

Post image for Summer Tomato and Fennel Soup

For a quick and delicious dinner what goes better than tomato soup and salad. This recipe has the bite of fennel and leeks to make it my favorite version! If you don’t  have a food processor on hand use a hand blender, or food mill to smooth out your soup. As you can see in the picture, I like mine a little chunky. Serve this up with a plain salad and you have a simple but flavorful meal.

Summer Tomato and Fennel Soup
 
Tomato and fennel with leeks makes a flavorful soup for home and guests.
Author:
Recipe type: Lunch or Dinner
Ingredients
  • 1 large leek, sliced in ¼ inch pieces, white only
  • 1 large fennel bulb, stalks and leaves removed
  • 2 tablespoons olive oil
  • 2 cups homemade stock or low-sodium in box or can
  • 2 pounds vine-ripened tomatoes, peeled, seeded, and coarsely chopped (about 6 tomatoes)
  • ( Peel tomatoes with a serrated peeler)
  • ¾ teaspoon salt (less if using canned or boxed broth)
  • 2 tablespoons fresh tarragon, coarsely chopped
  • Freshly ground pepper
Instructions
  1. Leek: Cut off and discard the top of the leek, where it becomes light green.
  2. Cut in half and rinse until all dirt is gone.
  3. Thinly slice the leek into ¼’ pieces.
  4. Fennel: Cut the bulb in half and cut out the center. Slice into ¼ inch pieces.
  5. Heat the olive oil in a medium pot over medium heat. Add the leek and cook for 8 minutes until softened and translucent, but not browned.
  6. Add the fennel, stock, tomatoes, and salt (omit if using canned or boxed).
  7. Bring the soup to a boil; reduce heat to low and cook until fennel is soft, very important. About 30 minutes.
  8. Add the tarragon.
  9. Transfer soup to a food processor in small batches and blend until pureed.
  10. Return to the pot and taste for salt and pepper. Reheat and serve.

This wonderful recipe is adapted from ” The Herbfarm Cookbook

 

Have all your ingredients ready and prepared.

Saute the leek.

Add the fennel, stock, and tomatoes.

Cook until fennel is tender.

Add the tarragon.

Puree in the blender in small batches.

© 2011 – 2014, Mary Papoulias-Platis. All rights reserved.

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