Name: Tomato and fennel soup
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 teaspoon olive oil; 1 medium fennel bulb, coarsely chopped; 2 medium brown onions, coarsely chopped; 2 clove garlic, quartered; 1 kilogram tomatoes, quartered; 3 cup (750 millilitres) vegetable stock; 4 slice white bread, crusts removed; cooking-oil spray

Tomato and fennel soup

Warming and nourishing, this thick, tasty tomato and fennel soup topped with crunchy fresh croutons is lovely at lunchtime, or for a quick boost late in the afternoon.

Ingredients

2 teaspoon olive oil

1 medium fennel bulb, coarsely chopped

2 medium brown onions, coarsely chopped

2 clove garlic, quartered

1 kilogram tomatoes, quartered

3 cup (750 millilitres) vegetable stock

4 slice white bread, crusts removed

cooking-oil spray

Method

1.Preheat oven to 180°C/160°C fan-forced.

2.In a large saucepan, heat oil; cook fennel, onion and garlic, stirring, until onion softens. Add tomato and stock; bring to the boil. Reduce heat; simmer, covered, stirring occasionally, 15 minutes. Uncover; simmer, stirring occasionally, about 15 minutes or until tomato is soft and pulpy.

3.Meanwhile, cut bread into 2cm cubes. Place on oven tray; spray lightly with oil. Toast about 10 minutes or until croûtons are crisp.

4.Blend or process soup, in batches, until smooth. Pass soup through food mill or fine sieve; reheat soup in same pan. Serve soup topped with croûtons.

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