Tomato Soup with Fennel and Thyme

 

As we approach the middle of December, thought I would share one of my all time favorite tomato soups.

tomato soup thyme | www.alldayieat.com

And, if I may, I wanted to dedicate this song to this soup. James Blake “Limit to your Love(Daniel-Bortz Edit)“.

(FF to 3:05 for the vocals)

Classic…. Just like this tomato soup. 🙂

I originally found this way back in 2011 from an issue of Food and Wine.

I think Food and Wine was the one publication that has really influenced my cooking and my tastes in food.

Its recipes and articles really challenged me to up my cooking game.

It was my go-to reference and source of inspiration for quite some time.

As a result, a lot of my cooking and tastes were influenced by them and I am grateful for it. And I wonder what’s next.

The Magic of Canned Tomatoes

I’ve also wondered how different would the world be if we didn’t have canned tomatoes.

We definitely wouldn’t be eating tomatoes in the middle of winter. At least in the States. That is for sure.

But since we have the technology of canning, we can enjoy a taste of summer. How lucky we are!!

This soup is about as straightforward as soups get. Chop some vegetables, cook for a bit, add in tomato and cook a bit more.

Tomato paste adds depth. The fennel adds a hint of sweetness and the thyme keeps it fresh.

In summary, this is one easy way to warm up this winter and I hope you get a chance to try it. It has been good to me all these years.

 

If you don’t have fennel or it’s not your thing, have a look at my other soup recipes below:

 

 

Print Recipe
Tomato Soup with Fennel and Thyme BigOven - Save recipe or add to grocery list Yum
Course side
Cuisine New American
Prep Time 20 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Course side
Cuisine New American
Prep Time 20 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Instructions
  1. In a large pot on medium high heat add olive oil and cook the onion and fennel for about 3 minutes. Once they have softened a bit add in the thyme and cook another 2 minutes, mixing occasionally.
  2. Stir in the tomato paste, season with pepper and cook another 3-4 minutes.
  3. Add the water and the tomatoes and their juices and bring to a boil. Simmer the soup over moderate heat, stirring occasionally, until the liquid is reduced by one-third, about 30 minutes. Discard the thyme.
  4. Use an immersion blender to puree the soup to your desired consistency.
  5. Serve the soup with a grilled cheese, buttered toast, croutons or all by itself with a dash of olive oil on top. Happiness in a bowl. 😀
 

Yo! I'm Pat. I have the appetite of a shark. And with that, I strive daily to improve my skills and satisfy it with tasty food. My creations cover the globe as I explore and play with anything Japanese, New American, and Indian. Read here: for more about me.

If you get a chance to try one of my recipes, let me know and tag me on Facebook using "@alldayieat" or Instagram "@alldayieatblog" + #alldayieat

 

If you like what you see, join my Shark Bites list below! (I promise not to eat you.)

   

22 thoughts on “Tomato Soup with Fennel and Thyme

  • January 24, 2017 at 9:46 am
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    Looks delicious! We use a lot of canned tomatoes all year, especially crushed.

    Reply
  • January 24, 2017 at 4:56 am
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    Patrick, I have a recipe written in Italian for Al’Amatriciana. I’ll just tell you the ingredients. It is in grams and it is written in Italian but you can figure it out.
    Bucatini pasta (500 grams which is about a pound) pancetta 150g, evoo, chopped tomatoes or very ripe fresh 800g, Pecorino Romano 50g, grated cheese red pepper flakes, salt and pepper. Cook the pancetta in evoo and then add tomatoes, salt and pepper. The Sauce cooks about an hour.
    I’m going to make this myself and was thinking of adding it to my blog but if you want to do the same, go ahead.

    Reply
  • January 17, 2017 at 1:33 am
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    I avoid any canned tomatoes containing citric acid or sugar… To stock up on tomatoes, in summer, while they are abundant and cheap, I buy them in large quantities (with a preference for heirloom tomatoes) and make sauce or very simply freeze them, uncooked. Easy to use in winter soups: I don’t bother defrosting them all the way, and I find that putting them under hot runnning water makes it a breeze to peel them.

    Reply
    • January 18, 2017 at 10:19 pm
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      thats a good idea! i may do that with my tomatoes if they produce a lot, well see in a few months!

      Reply
  • January 16, 2017 at 11:44 pm
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    I’ve never actually made a soup! This sounds lovely, very warming and flavoursome. Thanks 🙂

    Reply
  • January 16, 2017 at 12:58 am
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    I love home cooked soup and you’ve given some great new recipes for me to try! Thanks for following my blog and I’m looking forward to testing out some of your recipes.. It seems we also share a love of camping too! Great to meet you x

    Reply
  • January 11, 2017 at 7:40 pm
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    mmm. . .This soup would be wonderful on a cold winter day.

    Reply
  • January 5, 2017 at 11:13 am
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    This looks soooo good on a rainy day like today where I live <3

    Reply
  • December 30, 2016 at 2:33 pm
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    soup warms the soul! love the advice about canned tomatoes – I like to brown the paste a tiny bit first to add extra dimension

    Reply
    • January 3, 2017 at 8:17 pm
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      thank you Daal! Happy New Year ! I’ve never heard of browning tomato paste before, that sounds like something i might try next time 😀

      Reply
      • January 3, 2017 at 9:30 pm
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        its something my husband came up with – it caramelizes it a bit, brings out a sort of sun dried flavor to it

        Reply

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