In the Mediterranean tradition, the flavors here balance mellow and bold. Aromatic basil and fennel, both with gentle anise (licorice) notes, pair beautifully with sweet San Marzano tomatoes.
Soup making is about using top-quality ingredients and following a simple method to get the best results.
Use the freshest ingredients!
Fennel: At its peak from autumn through spring, though available year-round.
Tomatoes: In winter, canned Italian San Marzano tomatoes are an excellent choice. When fresh plum tomatoes are in season, use those instead. San Marzano tomatoes have thick flesh, fewer seeds, and a sweeter, less acidic flavor; they originate from the Valle del Sarno.
Basil: Organic basil is usually available year-round, and is especially abundant in summer.
I enjoy this soup with plenty of texture, though it blends beautifully if you prefer a creamy finish.
With ingredients ready, let’s walk through the method.
Different cooking techniques change the flavor and texture of ingredients. Start by sautéing the fennel, onions, and garlic until they are just beginning to color. This softens them and brings a gentle caramelized sweetness that adds depth.
Remove the sautéed vegetables from the pan, then sear the drained tomatoes over high heat to develop a roasted, concentrated flavor. Return the tomato juices and add vegetable stock, then stir the fennel mixture back in. Cover and simmer for about 25 minutes to meld the flavors.
A sophisticated soup that’s surprisingly easy to prepare.
New to fennel? A few useful facts:
Fresh fennel is available year-round but shines in cooler months from autumn to spring. Cooked fennel softens to a silky texture, and it’s excellent raw when thinly sliced into salads. All parts of the plant are edible: the bulb and stalks can be eaten raw or cooked, and the feathery fronds make a pretty, edible garnish.
Fennel and anise are related and share a licorice-like flavor from the compound anethole found in their seeds. The main difference is that anise is typically grown as an annual harvested for its seeds, while fennel is a perennial with edible bulb, stalks, and fronds. In some Italian markets, fennel may be labeled as “anise.”
Uses: fennel bulbs can be braised, grilled, fried, stewed, or served raw shaved into salads. The crisp bulb provides a slightly sweet, refreshing contrast that complements Mediterranean dishes.
Nutritional benefits: Fennel is nutritious and linked to various health benefits. Fennel bulb supplies dietary fiber, potassium, calcium, phosphorus, and trace minerals like iron and magnesium, along with B vitamins, vitamin A precursors, and flavonols. Fennel seeds are traditionally used to ease indigestion, and fennel oil is associated with anti-inflammatory properties. Herbal teas with fennel are often recommended for digestive comfort.
I purchased the burled bread board featured in the photos from a vintage seller.
Enjoy this delicious tomato and fennel soup. Bon appétit!
— Karen