Tomato-Fennel Soup With Brie Toasts
- Total Time
- 90 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 7tablespoons unsalted butter
- 2medium fennel bulbs, cleaned and thinly sliced, fronds chopped and reserved
- 1large onion, halved, peeled and thinly sliced
- 2teaspoons coarse kosher salt
- 4garlic cloves, finely chopped
- ½teaspoon chile powder
- 3tablespoons Pernod
- 228-ounce packages or cans chopped tomatoes packed in purée (such as Pomì)
- 1cup chicken stock
- 1teaspoon black pepper
- 6baguette slices
- 1teaspoon fennel seeds
- 3ounces Brie, thinly sliced
Nutritional analysis per serving (6 servings)
312 calories; 19 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 7 grams dietary fiber; 12 grams sugars; 9 grams protein; 898 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt 6 tablespoons butter in a large pot over medium heat. Add fennel, onion and ½ teaspoon salt. Toss to combine. Reduce heat to medium-low. Partly cover and cook, stirring occasionally, until vegetables are very tender, about 20 minutes. Stir in garlic and chile powder; cook 1 minute. Stir in Pernod and cook until almost completely evaporated, about 3 minutes.
- Step 2
Pour in tomatoes, 1½ cups water and the stock. Bring to a simmer and cook gently, uncovered, for 30 minutes. Season with 1½ teaspoons salt and the black pepper. Purée soup in batches using a blender or immersion blender until smooth.
- Step 3
Transfer soup back to pot over medium heat; simmer until slightly thickened, 5 to 10 minutes more. Scrape down sides and bottom of pot occasionally. Remove from heat and cover to keep warm.
- Step 4
Heat oven to 350 degrees. Spread bread slices on a large baking sheet. Bake until light golden, about 10 minutes.
- Step 5
Toast fennel seeds in a small skillet over medium heat until fragrant and lightly colored, 2 to 3 minutes. Melt in remaining 1 tablespoon butter.
- Step 6
Adjust oven temperature to broil and position rack 6 inches from heat. Brush toasts with fennel-seed butter and top with Brie. Return to oven and broil until bubbly and golden, 1 to 3 minutes (check every minute or so to see that they are not burning). Ladle soup into bowls and top with a cheese crouton. Garnish with fennel fronds.
Private Notes
Comments
What a delicious soup even in the warm Caribbean weather. Don’t rush sweating the onions and fennel. I love how different this is from regular tomato soup with the licorice flavor from the Pernod and fennel. Used 36 ounces of good quality San Marzano tomatoes, homemade stock and only 1 cup of water. Smelled very good while cooking and expect the leftovers will be awesome after the flavors further develop. Will definitely make again.
HOW HAS THIS NOT RECEIVED MORE 5-STAR REVIEWS?!?! Hyperbole aside, this really is an amazing soup. I've honestly never had better tomato soup of any kind. As Denise mentioned, don't rush the process. Following the recipe will give you a fantastic end-result if you're patient enough to let it. I didn't have Pernod at the time, so I subsidized ouzo for a similar flavor. Having a great blender like a Vitamix that blends very smoothly and thoroughly helps too.
Tweaked this already amazing recipe by hitting it with some parmesan cheese (reggiano, come on now.) and a dash of cinnamon. Give it a shot, you won't regret it.
A staple in my home since I bought the City Cuisine cookbook 40 years ago. This splendid soup, the chopped tofu with parsley and the cold soba noodles are regulars in my rotation.
What a delicious soup, with an airy, soft texture. My daughter and husband, who make faces when they see fennel, both loved it. Easy and excellent. Couldn't find chopped tomatoes in puree but canned diced tomatoes ("fire-roasted"!) worked perfectly.
Absolutely totally delicious.