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

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 a box or can
2 pounds vine-ripened tomatoes, peeled, seeded and coarsely chopped (about 6 tomatoes)
¾ teaspoon salt, less if using canned broth
2 tablespoons fresh tarragon, chopped
Freshly ground pepper

Leek: Cut off and discard the top of the leek, where it becomes light green.
Cut in half and rinse until all dirt is gone.
Thinly slice the leek into ¼’ pieces.
Fennel: Cut the bulb in half and cut out the center. Slice into ¼ inch pieces.
Peel tomatoes with a serrated peeler, or with a sharp knife make an x on the bottom of each tomato and place in a simmering water for a few minutes and peel. Remove seeds and coarsely chop.
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.
Add the fennel, stock, chopped tomatoes, and salt (omit if using canned or boxed).
Bring the soup to a boil; reduce heat to low and cook until fennel is soft, very important. About 30 minutes.
Add the tarragon.
Transfer soup to a food processor in small batches and blend until pureed.
Return to the pot and taste for salt and pepper. Reheat and serve.