Creamy Tomato Fennel Soup with Parmesan Toasts

Creamy tomato fennel soup blended with broth and cream, served with crisp Parmesan toasts. An easy stovetop soup ready in about 35 minutes.

Prep: 10 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 2 tablespoons olive oil
• 1 medium fennel bulb
• 1 medium yellow onion
• 2 cloves garlic
• 28 ounces crushed tomatoes
• 3 cups vegetable broth
• 0.5 cup heavy cream
• 1 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 4 slices bread slices
• 0.5 cup parmesan cheese

Cooking instructions

1. Heat the olive oil in a large pot over medium heat. Add the sliced fennel and diced onion, then sauté until softened, about 6 minutes. Add the minced garlic and cook for 30 seconds. (about 7 min) — Medium heat
2. Stir in the crushed tomatoes, vegetable broth, salt, and black pepper. Bring to a simmer, then simmer uncovered for 15 minutes. (about 15 min) — Simmer
3. Blend the soup with an immersion blender until smooth. Stir in the heavy cream and warm gently for 2 minutes without boiling. (about 3 min) — Low heat
4. Heat the broiler. Arrange the bread slices on a broiler-safe baking sheet, top evenly with Parmesan, and broil 1 to 2 minutes until the cheese melts and the bread is crisp. Watch closely to prevent burning. (about 2 min) — Broil
5. Ladle the soup into bowls and serve with the Parmesan toasts. (about 1 min) — Warm