Tomato Basil w Fennel

Let’s face it; tomato soup is tomato soup and that’s why we love it. I see no reason to fix it if it ain’t broke. I’m not a creamy soup gal and most of my soups have similar elements. Soup shouldn’t be complicated but it must be delicious. I had extra fennel, a vegetable I LOVE, in my fridge so I figured I’d chop it up and add it to my latest batch of tomato basil, a staple for me and my girls. Total home run! The fennel was a fresh addition that added a crisp and sweet depth of flavor. We all loved this variation on an already perfect classic.

Ingredients:
12 to 15 plum tomatoes, halved lengthwise
2 to 3 cups chopped fennel (can use the whole thing)
8 cups vegetable broth or stock
6 large cloves garlic
2 cups chopped white or yellow onion
2 cups fresh basil
Tbsp red wine vinegar
Salt, pepper
Olive oil
Tsp smoked or sweet paprika
1/4 crushed red pepper flakes (optional, for an added kick)
Large 28 oz can crushed tomatoes

Heat oven to 415. Place the halved tomatoes and whole garlic cloves in a large pan. Drizzle well with oil and generously sprinkle salt and pepper (generous but not overboard. Start with less and taste to add more if this part makes you anxious. You got this.). Mix well and roast at least 30 minutes until the tomatoes and garlic begin to brown and are very fragrant and tender. Let cool for ten minutes to allow the tomatoes to release some moisture.
While cooling, heat a large soup pot with 3 tbsp olive oil. Sauté the onions for about 8 to ten minutes, adding veg stock by the tbsp if the pot dries up. Halfway through, add the vinegar, paprika, and crushed red pepper to the sauté. Mix well and let it all blend. When the onions are translucent and super fragrant, add the chopped fennel and a cup of veg stock. Cover pot and sweat the fennel until it’s tender, for about 6 minutes, mixing occasionally.
Add the fresh tomatoes and garlic and any accumulated juices, rest of stock, can of crushed tomatoes, basil, and 1 1/2 tsp salt and 3/4 tsp pepper. Mix, partially cover, and simmer for 45 minutes. There should be an active simmer that bubbles but not ferociously. Stir occasionally.
When the soup is ready, let cool if possible for 15 minutes then blend with an immersion blender to yield your desired consistency. I like it a bit chunky for that farm to table vibe, plus the colors are so vibrant so I don’t overblend. Adjust seasonings to taste.

Pair this soup with these past Blaga recipes for a full meal:

https://www.ladyblaga.com/blog/2021/5/9/stuffed-amp-rolled-eggplant

https://www.ladyblaga.com/blog/2019/3/11/composed-mediterranean-salad