Ingredients
Scale
- 1 tbsp vegetable oil
- 1/2 large yellow onion, sliced
- 3 garlic cloves, minced
- 1/2 tsp fennel seeds
- 2 fennel bulbs, sliced thinly and keep the fronds for garnish
- 4 large tomatoes, diced (1 inch)
- 2 tbsp tomato paste
- 1/4 tsp crushed chili flake
- 1/4 tsp paprika
- 1 1/2 cups vegetable broth
- 2 tbsp heavy cream (optional)
Instructions
- In a large saucepot, add vegetable oil over medium-high heat. Add onions and saute for 2-3 minutes until they are translucent. Turn heat down to medium-low. Add garlic and fennel seeds. Saute for 2 minutes. Add fennel and a pinch of salt. Stir well. Turn heat down to low and cover. Cook for 5-10 minutes, stirring occasionally. Add tomatoes, stir well and cover. Cook for 2 more minutes. Add tomato paste, chili flakes, and paprika. Stir, cover and cook for 5 minutes until the tomatoes are nice and soft. Turn the heat to high and add vegetable broth. Bring to a boil, cover, and simmer on low for 15 minutes.
- Pour the soup into a blender and blend until completely smooth. Make sure to vent your blender so that it doesn’t pop or splash everywhere when you open it! Return the soup to the pan and add salt and pepper to taste! To serve, drizzle with a spoonful of heavy cream and garnish with fennel fronds. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
