I wanted a hearty soup due to the weather and nothing was sounding good until I thought of tomato soup.  It was always a comfort soup for me (rather than chicken soup).  Whenever I was sick, tomato soup was what I asked for.  I added the fennel for an extra burst of flavor and made this recipe totally vegan.

Tomato Fennel Soup

Tomato Fennel Soup

8 servings

2 cans (28oz each) of whole, plum tomatoes w/ juice

2 bulbs of fennel, chopped

4 – 5 cloves garlic, minced

1 medium onion, chopped

2 – 3 tablespoons olive oil

2 cups veggie stock

½ teaspoon dried thyme (tab fresh)

½ teaspoon dried oregano (tab fresh)

½ teaspoon dried marjoram (tab fresh)

Kosher salt and fresh ground pepper

In a large, heavy bottom pot, heat olive oil over medium high heat.  Add fennel, onion and garlic and sauté approx. 10 minutes, or until fennel begins to soften.  Season with 2 -3 large pinches of kosher salt and pepper.

Stir in canned tomatoes, and stock and bring to a low boil.  Add herbs.  Reduce heat to low and cover.  Simmer for 30 – 45 minutes.

Turn off heat.  Using a stick blender, puree the soup until smooth.  If using a blender, cool the soup before blending in batches.

Serve with a crusty bread or garlic croutons.

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