Tomato Soup with Fennel and Thyme

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  • 1 medium red onion (chopped)
  • 1 bulb fennel (trimmed and chopped)
  • 3 tablespoons extra-virgin olive oil (+ more for serving)
  • 6 thyme sprigs
  • 3 tablespoons tomato paste
  • Freshly ground Pepper
  • 1 cup water
  • 2 28ounce cans whole tomatoes


  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. 😀

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