Rustic Tomato and Fennel Delight with Toasted Garlic Croutons
Embrace the flavors of early fall with this mouthwatering Rustic Tomato and Fennel Delight. Made with the last bounty of ripe, late-harvest tomatoes and the crisp, aromatic notes of freshly harvested fennel, this soup is a comforting embrace for cooler evenings. The natural acidity of the tomatoes beautifully complements the sweetness of the fennel and carrots, creating a harmonious balance of flavors. Infused with aromatic spices like anise and fennel seed, this soup is not only hearty but also deeply nourishing. Serve it with golden, toasted garlic croutons for an irresistible crunch that elevates every spoonful. Perfect for gatherings or a cozy weeknight dinner, this recipe, adapted from the renowned Fields of Greens restaurant in San Francisco, will leave your taste buds dancing with delight!
N/A
Servings
140
Calories
18
Ingredients
Ingredients
vegetable stock
1 quart (Keep warm over low heat)
canned tomatoes
2 cups (Crushed or pureed)
fennel seed
1/2 teaspoon (Whole or crushed)
extra virgin olive oil
1 tablespoon (For sautéing)
yellow onion
1 large (about 2 cups) (Diced)
salt
to taste (For seasoning)
ground anise seed
1 teaspoon (Ground)
garlic cloves
4 (Finely chopped)
carrots
2 medium (about 1 cup) (Diced)
fennel bulbs
2 medium (about 2 cups) (Quartered, cored, and thinly sliced)
dry sherry
1/2 cup (For deglazing)
fresh tomatoes
2 lbs (about 3 cups) (Peeled, seeded, and pureed)
pepper
to taste (For seasoning)
sugar
to taste (For balancing acidity)
Parmesan cheese
as needed (Grated, for serving)
extra virgin olive oil (for croutons)
1-2 tablespoons (As needed)
garlic cloves (for croutons)
2 (Finely chopped)
French baguette
1/4 (Thinly sliced)
Instructions
1
In a saucepan, combine the canned tomatoes and fennel seed with the vegetable stock. Keep the mixture warm over low heat.
2
In a large soup pot, heat the extra virgin olive oil over medium heat. Add the diced yellow onion, 1/4 teaspoon salt, ground anise, and ground fennel. Sauté until the onions are soft and translucent, about 5 minutes.
3
Stir in the chopped garlic, diced carrots, and sliced fennel bulbs. Cover the pot and cook the vegetables until very tender, about 5 minutes, stirring occasionally.
4
Remove the lid and pour in the dry sherry, allowing it to evaporate for 1-2 minutes until the pan is nearly dry.
5
Add the tomato puree and the warm vegetable stock to the pot, then season with an additional 1/4 teaspoon of salt. Cover the pot and let the soup simmer on low heat for 30 minutes, allowing the flavors to meld.
6
After 30 minutes, taste the soup and adjust the seasoning with salt, pepper, and a few pinches of sugar if the soup is too acidic.
7
To prepare the garlic croutons, preheat the oven to 375°F (190°C). In a small bowl, combine 1-2 tablespoons of olive oil with finely chopped garlic.
8
Lay the slices of French baguette on a baking sheet and brush them generously with the garlic oil mixture.
9
Bake in the preheated oven for about 8 minutes, or until the croutons are golden brown and crisp.
10
Serve the flavorful soup hot, garnished with freshly grated Parmesan cheese and accompanied by the crispy garlic croutons.
Nutrition Information
3g
Fat
25g
Carbs
6g
Protein
3g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is called Rustic Tomato and Fennel Delight with Toasted Garlic Croutons.
Is this soup recipe vegetarian?
Yes, the recipe uses vegetable stock and is tagged as vegetarian.
How many calories are in one serving?
Each serving contains approximately 140 calories.
What are the primary aromatic spices used?
The soup is seasoned with fennel seed and ground anise.
Which restaurant inspired this recipe?
This recipe is adapted from the Fields of Greens restaurant in San Francisco.
How many fennel bulbs are required?
You will need 2 medium fennel bulbs, quartered, cored, and thinly sliced.
What temperature should the oven be for the croutons?
Preheat your oven to 375°F (190°C) to bake the croutons.
How long do the garlic croutons take to bake?
The croutons should bake for about 8 minutes or until golden brown and crisp.
What kind of bread is recommended for the croutons?
A French baguette is used for the croutons.
How much vegetable stock is needed?
The recipe calls for 1 quart of vegetable stock.
How long should the soup simmer?
The soup should simmer for 30 minutes to allow the flavors to meld.
What can I do if the soup tastes too acidic?
You can adjust the seasoning with a few pinches of sugar to balance the acidity.
How many garlic cloves are used in the soup pot?
There are 4 finely chopped garlic cloves used in the soup itself.
What is the total fat content per serving?
The recipe contains 3g of fat per serving.
How much protein does this soup provide?
Each serving provides 6g of protein.
How many grams of carbohydrates are in a serving?
There are 25g of carbohydrates per serving.
How much dietary fiber is in the soup?
The soup contains 3g of fiber per serving.
What is the purpose of the dry sherry in this recipe?
The dry sherry is used for deglazing the pan after sautéing the vegetables.
How many fresh tomatoes are needed?
You need 2 lbs (about 3 cups) of fresh tomatoes, peeled, seeded, and pureed.
What type of onion should I use?
The recipe specifies one large yellow onion, diced.
When do I add the garlic for the croutons?
Finely chopped garlic is mixed with olive oil and brushed onto baguette slices before baking.
What is the recommended garnish?
The soup should be garnished with freshly grated Parmesan cheese.
Can I use canned tomatoes?
Yes, the recipe requires 2 cups of canned crushed or pureed tomatoes in addition to fresh ones.
How many carrots are in the recipe?
The recipe uses 2 medium carrots, diced.
How long do I sauté the onions?
Sauté the onions for about 5 minutes until soft and translucent.
What tags are associated with this recipe?
Tags include soup, tomato, fennel, vegetarian, comfort food, and fall recipes.
Do I need to keep the stock warm?
Yes, the instructions suggest keeping the vegetable stock and canned tomato mixture warm over low heat.
How much ground anise is used?
The recipe uses 1 teaspoon of ground anise seed.
How much olive oil is used for the croutons?
The croutons require 1-2 tablespoons of extra virgin olive oil.
What is the preparation for the fresh tomatoes?
Fresh tomatoes should be peeled, seeded, and pureed.