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Preparation Time : 20
Cook Time : 15
Total Time : 35
2 teaspoons olive oil
2 cups chopped onion
2 cups chopped fennel bulb
2 garlic cloves, minced
4 cups organic vegetable broth
1 (28-ounce) can diced tomatoes, undrained.
1 thyme sprig
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 (1-ounce) slices diagonally cut French bread (about 1 inch thick)
6 tablespoons shredded Parmesan cheese
Heat oil in a large Dutch oven over medium-high heat. Add onion to pan; saute 3 minutes. Add fennel; saute 3 minutes. Add garlic; saute 5 minutes or until vegetables are tender.
Add broth, tomatoes, and thyme to pan; bring to a boil. Partially cover, reduce heat, and simmer 35 minutes. Remove pan from heat; cool 5 minutes. Discard thyme sprig. Place half of tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until almost smooth. Pour into a large bowl. Repeat procedure with remaining tomato mixture. Stir in salt and pepper; keep warm.
preheat the oven
Place bread slices on a baking sheet. Sprinkle 1 tablespoon cheese on each. Broil 2 minutes or until cheese melts.
For garnishing: place the bowl on a white platter, pour in the tomato soup and place the baked crisp bread toast on to the top. garnish it with some fresh mint leaves and garlic cloves.
Drizzle some fresh cream over it as to the preference or taste.
Enjoy this tomato soup with your family.
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