3 tablespoons extra-virgin olive oil (+ more for serving)
6 thyme sprigs
3 tablespoons tomato paste
Freshly ground Pepper
2 28–ounce cans whole tomatoes
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.
Stir in the tomato paste, season with pepper and cook another 3-4 minutes.
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.
Use an immersion blender to puree the soup to your desired consistency.
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. 😀