My Favourite Soups
Schools opened last week and my schedule changed and since then it has been a whirlwind of events, for me. I can’t remember when I last posted and now getting back to the rhythm is so hard. I hope life is good for you, wherever you are. I have been eating a lot of soup. Somehow, summer never really came and now the weather feels like mid fall.
The soup I am sharing with you today is so simple to make. I think that’s why I love soups. It’s great for busy or lazy people. I had this soup with freshly baked bread, straight out of the oven and slathered with lots of butter. It was so good, I think you know what I mean. I am trying to get back to the normal rhythm and I hope I can start posting, on a regular basis, soon. I wish you a very happy weekend, ahead. Thank God tomorrow is Friday. Don’t you always look forward to Friday?
Please always remember to assemble all ingredients before you start
Heat oil over medium low heat and sauté the fennel, garlic and pepper flakes
until soft, about 10 minutes. (Do not brown).
Increase heat to medium high and add the tomatoes and paprika. Bring to the boil and simmer for 15 minutes
until tomatoes are soft and pulpy.
Blend the tomatoes with the fresh herbs, return to pot, add about 1 cup stock and bring to the boil then reduce heat and add cream. Adjust seasoning.
Serve hot.
The soup was very nice
Tomato and Fennel Soup
Preparation time: 30 minutes; Cooking time: 30 minutes; Serves: 4
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 large fennel bulb, trimmed, and finely sliced (reserve leafy tops for garnish)
- 3 cloves garlic, crushed
- ½ teaspoon red chilli (pepper) flakes (optional)
- 1.2 kg (2.2Ib) skinned and chopped tomatoes (6 cups when chopped)
- 1 teaspoon sweet paprika
- 250-500ml (1-2 cups) vegetable stock
- ¼ cup finely chopped fresh herbs
- ½ cup 35% cream (whipping or double cream)
- 2 teaspoons sugar (optional)
- Salt and freshly ground black pepper to taste
Instructions
- Heat oil over medium low heat and sauté the fennel, garlic and pepper flakes until soft, about 10 minutes. (Do not brown).
- Increase heat to medium high and add the tomatoes and paprika. Bring to the boil and simmer for 15 minutes until tomatoes are soft and pulpy.
- Blend the tomatoes with the fresh herbs, return to pot, add about 1 cup stock and bring to the boil then reduce heat and add cream and sugar. Adjust seasoning. Serve hot.
myfavouritepastime.com
That’s going to be good for me to make this winter.
I hope you enjoy it, the way I did! Happy weekend!
Liz
Hi Liz,
We had fresh organic fennel and no idea how to use it. So this recipe was just what I was looking for. We made one small substitution… plain Greek yogurt instead of the cream and used fresh herbs from the garden. The soup was delicious…thanks…
Hi Beth,
long time no see. I’m glad the recipe found good use. Next time I shall try some greek yoghurt too. I am glad you loved the soup, you’ve made my nigh! Have a great Sunday!
Liz
I’ve been away and am having a wicked time getting back into the blog routine, too! Your soup looks perfect for the very cool weather we’re having!
Thanks. I am now trying to answer my backlogged messages. I wish you a happy weekend!
Liz
Looks wonderful. I love tomato soups. Good luck with your new routine. I am finally settling into our school routine. Somehow I thought I would get more posts in, no such luck yet! Plus we have two birthdays coming up.. Always something. Enjoy your weekend!
I hope you’ll settle down soon. I wish you all the best with the forthcoming birthdays. Have a fantastic weekend!
Liz
Yum yum! Have nice day Liz! 🙂
Thank you!
Liz
Looks wonderful!! I love the unique flavor of Fennel.
Thank you. How goes life?
Liz
Tomatoes and fennel, good flavours. Think of me making this in the apartment in Florence next spring. I’ll toast you with some prosecco. 🙂
I love sparkling wines, they are my favourites. I am still eating a lot of soup. The weather is very cool and soup like! have a lovely weekend!
Liz
I love fennel and gorgeous with tomato too. It is already Friday evening here in New Zealand and spring is here, but still cool enough for soup.
We have just started fall-precisely one day into fall. The weather has been cold throughout so 2014 was the year of soup for us. Have a beautiful week!
Liz
Queen of all soup:-)
hey I love soup too!
Liz
Fennel and tomatoes are such a good match. This soup looks so very tasty! 🙂
Thank you. I love it top!
Liz
Yumm liz…fennel is so good foe digestion…
Hi Natasha!
Oh boy I didn’t know. I have been eating lots of it lately. Thanks for telling me. Will continue the trend! Enjoy the weekend!!!
Liz
Happy to see your post. I sure hear you about getting back into the rhythm….I haven’t yet….still getting caught up from summer, my cruise and family time. I’ve never tried fennel in a recipe, but I’ll bet it gives this soup some lovely flavor? I really love that your recipes are about fresh ingredients. Our Berrymania is on this weekend so I’ll do a post about it, hopefully with photos!
Nice to see you too, Sandy. Getting back is so hard…I’m glad you understand. The fennel soup was so great. I had some left overs so lunch has been soup, for me, and I sort of love it. I look forward to your Berrymania post and with photos (LOL). I am dozing on the chair so will soon be heading off to dreamland. Did you hear what the oldest woman alive, from Mexico said? Eat lots of chocolate, sleep many hours and don’t get married…ha ha! Now that I’m married, I’ll probably never match her age!!! Enjoy the weekend ahead!
Liz