Tomato soup is one of my favorite childhood memories. Of course, my memories came from a Campbell soup can with a grilled cheese on the side. Although I still love tomato soup, today I wouldn’t eat canned soup when I can make soup from fresh ingredients and load it up with fresh veggies. By far the best fennel tomato soup recipe.
Although the first time I tried fennel, I was not a fan, I have recently recognized its ability to transform flavors in soups, stews, and salads.
I don’t particularly like the taste of black licorice. But when fennel is combined with other ingredients, it enhances the flavor of other vegetables.
“Fennel bulb, which looks kind of like a cross between an onion and the base of a bunch of celery, has a sweet, perfumy, anise-like flavor. Rather than making food taste like licorice, though, fennel imparts a light, bright spring-like quality to foods. Plus, fennel is good for you.”
First of all, this fennel tomato soup recipe tastes as if it came from a gourmet restaurant. It is truly rich and delicious in flavors, and it is so simple to make.
If you love soup as much as me, give it a try. Take your childhood fennel tomato soup to a new level.