Even though I live in Santa Barbara, fall is upon us. For those of us who have experienced a “real” fall, you know how the air shifts — you can actually smell it in the air. I can smell fall in the air today, and it excites me. Fall time makes me want soups and stews. Of course, I always love a good salad, but I enjoy warmer foods when the climate changes.
Today I made Organic Tomato-Fennel Soup, and it’s FABULOUS! There’s nothing like fresh fennel and organic vine-ripened tomatoes. Couple it with a spinach salad, a slice of gluten-free sourdough bread, a glass of white wine, and you’ve got a great light meal.
So, here’s the recipe!
Organic Tomato – Fennel Soup (Vegan)
3 tablespoons extra virgin olive oil
1 medium or large fennel bulb (trimmed, cored and chopped…save the feathery leaves)
2 large garlic cloves
4 medium shallots, finely chopped
2 large parsley springs, finely chopped
2 small carrots, finely chopped
3 fresh vine-ripened organic tomatoes, diced
1 16 oz. can organic fire-roasted tomatoes, diced (Trader Joe’s)
3/4 cup organic vegetable broth (low sodium)
1 cup water
1 teaspoon Braggs seasoning salt
1/4 teaspoon crushed aniseed
1/2 teaspoon cayenne pepper
Salt and pepper to taste
In a medium-size stock, place the oil and the fennel, carrots, shallots, garlic, and parsley and cook over medium-low heat (stirring occasionally) until vegetables are softened, but not brown.
Add the fresh tomatoes, the vegetable broth, the fire-roasted tomatoes, the water and the seasonings. Turn up the heat and bring to a boil. Reduce the heat and simmer uncovered for 20 – 30 minutes.
Either transfer the mixture to a blender or use a high-power hand blender and puree.
Serve hot garnished with chopped fennel feather leaves.
*Note: A sprinkle of fresh grated Romano cheese is also a nice touch for non-vegans.
Organic Tomato – Fennel Soup