Quick and easy to make, this lovely fragrant tomato soup has a delicate licorice flavour from fennel, and notes of black pepper, anise and mint from the pesto.
Keyword: canned tomato, easy soup recipes, Fall and winter soups, fennel
Servings: 6people
Calories: 130kcal
Ingredients
2tablespoonsolive oil
1oniondiced
1large fennel bulbdiced
1teaspoonfennel seeds
2 x 796mlcanned diced tomatopreferably with no added salt
250mlvegetable stockor water
Freshly ground black pepper and kosher salt to taste
2tablespoonspestoplus more for garnish
Instructions
Heat 2 Tbsp. oil in a Dutch oven or other large heavy pot over medium-low. Add the onion and diced fennel and season with salt. Cook, stirring occasionally, until vegetables are very soft and just beginning to take on color, about 10 minutes. Add the fennel seeds and cook, stirring, fragrant, about 1 minute. Add tomatoes and vegetable stock and season with salt and pepper to taste.
Bring to a simmer, cover and cook gently for 20 – 30 minutes.
Working in batches, transfer the soup to a blender and purée until smooth, adding more water if too thick.
Return the soup to the pot. Add the pesto and stir to combine, taste and adjust seasoning. Bring the soup back to a simmer, stirring occasionally, over medium heat.