Make any modifications that suit you and the preferences of your eaters: Onions in place of shallots; carrots for fennel; add garlic; omit the cayenne; a splash of cream instead of butter, as you wish.
Recipe information
Yield
6 Servings
Ingredients
6
6
1
1
2
¼
2
3
6
Preparation
Step 1
Heat 2 Tbsp. oil in a Dutch oven or other large heavy pot over medium-low. Add shallots and sliced fennel and season with salt. Cook, stirring occasionally, until vegetables are very soft and just beginning to take on color, 20 minutes. Add fennel seeds, paprika, and cayenne, if using, and cook, stirring often, until incorporated and very fragrant, about 1 minute. Add tomatoes, crushing them with your hands as you go, season with salt and pepper, and bring to a simmer. Cook, stirring occasionally, until tomatoes are beginning to fall apart, 25–35 minutes.
Step 2
Transfer tomato mixture to a blender, add butter and 1 ½ cups of water, and purée, adding more water if too thick, until smooth (or use an immersion blender directly in the pot). Taste and season with salt and pepper; return to pot. Keep warm, stirring occasionally, over low heat.
Step 3
Heat 2 Tbsp. oil in a medium skillet, preferably cast-iron, over medium-low. Fry 2 slices of bread until deep golden brown, about 2 minutes per side. Transfer to paper towels. Add 1 Tbsp. oil to skillet and repeat with another 2 slices of bread. Repeat with remaining 1 Tbsp. oil and remaining bread. Season with sea salt. Halve toast and serve with soup.
Step 4
Do Ahead: Soup can be made 3 days ahead. Let cool; cover and chill.
Nutrition Per Serving
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Reviews (10)
Back to TopDelicious; the smoked paprika and fennel are key!
carrie
Columbus
8/28/2022
Delicious! This soup felt rich without the heavy dairy. The generous amount of fennel added body and sweetness (not licorice-y notes), melding very well with the other flavors. I used small yellow onions instead of shallots. I served this soup with dijon/ cheddar/garlic/parsley toasts.
Ellie
VT
12/7/2021
This is my third winter making this soup. It freezes well, and I absolutely love this recipe. The smoke from the paprika and the fennel makes it so dimensional and warm on a cold winter day. Joanne Chang talks a lot about creme fraiche as adding a zing to pastries; I add creme fraiche instead of butter to finish this soup and really enjoy it. Also, before cooking the shallots and fennel, I cook a bunch of diced carrots and bell peppers in the pot. I set those aside, wipe the dutch oven out and proceed with the recipe as written. I'm trying to add more veggies to my diet, and getting some carrots and bell peppers in the final product as well as the tomatoes and fennel is delicious and healthy.
Anonymous
Somerville, MA
3/2/2020
Super delicious. Creamy and perfect amount of spice. Halved everything and there was plenty.
boone156
Newnan, Georgia
12/8/2019
Love this version of tomato soup. Creamy and spicy! Pairs wonderfully with a Smokey Gouda grilled cheese!
DametteLinda
Northern California
6/11/2019