Convincing Tomato Fennel Soup  

Dinner was rushed one evening, so I was not in the kitchen when Roy served himself soup. Later, he commented on the delicious tomato soup. He now admits he is open to fennel recipes.


2 small fennel bulbs

2 tablespoons extra virgin olive oil

8 thin slices pepperoni, diced

28-ounce can kitchen-cut Roma tomatoes with basil

3 cups Pacific organic French onion soup

Parmigiano-Reggiano cheese rind piece

Kosher salt and pepper


Trim fennel bulb, removing core and slicing bulb lengthwise through the middle and then into ë-inch slices. Save some “feather leaves” for garnish.

Heat the olive oil in a 5-quart pot. When the oil is hot, add the fennel and pepperoni. Saute for 5 minutes to maximize flavors. Add the tomatoes, broth and cheese rind. Stir to combine. Season with salt and pepper.

When the mixture comes to a boil, turn the heat to medium low, cover and simmer 30 minutes. Remove rind. Puree or serve chunky. Taste and adjust seasoning. Garnish with chopped fennel “feathers.”

Makes 6 cups.

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