Rustic Tomato Soup
This delicious, rustic tomato soup is great for dinner on a rainy, cold fall day or a winter's Sunday lunch in front of the fireplace. Served with grilled cheese, it is a hearty crowd pleaser that can be made unto 3 days in advance. Reheats well, and is a great in a lunchbox thermos as well- just add some whole grain pretzels for dipping and you will have happy campers!
- 2 tablespoons olive oil
- 6 medium shallots, thinly sliced
- 1 medium fennel bulb, thinly sliced
- 3 cloves garlic, minced
- Kosher salt
- 1 teaspoon fennel seeds
- dash of Sriracha (optional)
- 2 (28-ounce) cans whole peeled San Marzano tomatoes
- freshly ground black pepper
- 3 tablespoons butter
- Heat 2 tablespoons of oil in a dutch oven or other large heavy pot over medium-low heat.
- Add shallots and fennel. Season with salt.
- Cook, stirring occasionally, until vegetables are soft and beginning to brown, about 20 minutes.
- Add fennel seeds, paprika and Sriracha, and cook stirring often until very fragrant, about 1 minute.
- Add tomatoes, crushing them with your hands as you go, season with salt and pepper.
- Cook, stirring occasionally, until tomatoes are beginning to fall apart, about 25-35 minutes.
- Transfer tomato mixture to a blender, add butter and 1/12 cups water (you can also use stock), and puree until smooth. Add water slowly if mixture is too thick. Tip- if you have an immersion blender (these are great to have), the, use it directly in the pot.
- Return to pot if blender was used.
- Season with salt and pepper.
- Keep warm, stirring over low heat.
- Serve with gruyere grilled cheese sandwiches or grilled rustic toast to dip and soak the delicious soup.