Chunky Tomato & Fennel Soup

Chunky Tomato & Fennel Soup By: Laura Hobbs - Flyer Foodie - fayettevilleﬂyer.com

SOUP: 2 celery stalks, sliced thinly 1 fennel bulb, sliced thinly 1 small onion, sliced thinly 2 garlic cloves, minced 1 1/2 tsp. Italian seasoning 1 c. white wine 1 (28 oz.) can San Marzano tomatoes 4 c. vegetable or chicken broth 1 tsp. sugar 1 tsp. soy sauce Olive oil, salt & pepper

DIRECTIONS:

In a large soup pot, heat 2 tablespoons of olive oil over medium heat. Add the celery, fennel and onion, and reduce the heat to low. Sweat the vegetables for about half an hour, until they’ve gone completely soft and are just beginning to brown. Increase the heat to medium high and add the garlic and Italian seasoning, cooking for 30 seconds. Add the white wine, scraping the bottom of the pan and bringing it to a simmer. Allow the wine to cook down, about 2 minutes. Add the tomatoes and broth and bring to a boil. Once boiling, reduce the heat to low, cover and cook for about an hour, until the soup has reduced slightly and the vegetables are very soft. Add the sugar and soy sauce, and allow to cook for 3 minutes. Adjust the seasonings with salt and pepper, and serve.

Recipe ﬁrst appeared in “Soup Series, Volume 4: Chunky Tomato Soup” by Laura Hobbs - 1/29/12 - Fayetteville Flyer Full story including more photos: http://www.fayettevilleﬂyer.com/2012/01/29/soup-series-volume-4-chunky-tomato-soup/