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Summer Tomato and Fennel Soup

Tomato and fennel with leeks makes a flavorful soup for home and guests.
Course Lunch or Dinner
Cuisine California
Keyword fennel, soup, tomato
Author Mary Papoulias-Platis

Ingredients

  • 1 large leek, sliced in 1/4 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 broth
  • 2 tablespoons fresh tarragon, 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.