Method

1. 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.

   7 minMedium heat
2. 2

   Stir in the crushed tomatoes, vegetable broth, salt, and black pepper. Bring to a simmer, then simmer uncovered for 15 minutes.

   15 minSimmer
3. 3

   Blend the soup with an immersion blender until smooth. Stir in the heavy cream and warm gently for 2 minutes without boiling.

   3 minLow heat
4. 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.

   2 minBroil
5. 5

   Ladle the soup into bowls and serve with the Parmesan toasts.

   1 minWarm

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