Wednesday, September 12, 2012

Tomato Soup with Fennel and Parsnips

This soup is so savory and delicious and perfect for dipping freshly baked bread or homemade garlic bread into. It's a pureed soup, so if you want to make it a little heartier you could add cooked white beans or chickpeas and cook for an additional 15 minutes after the soup is pureed.


2 tsp. extra virgin olive oil
1/2 c. diced shallot, about 3 large
1/2 lb. parsnips, peeled and diced
1 large bulb fennel, cored and diced
1 lbs. fresh tomatoes pureed in a blender or 1 28 oz. can crushed tomatoes
4 c. vegetable broth
About 10 leaves of fresh basil, roughly chopped
1/4 tsp. dried tarragon or 2 tsp. fresh tarragon
1/2 tsp. sea salt
Black pepper to taste

1) Heat the olive oil in a large soup pot over medium heat and then add the shallot parsnips and fennel. Sprinkle with a little sea salt to draw out the liquid and saute for about 10-12 minutes until softened and just starting to brown.

2) Add the remaining ingredients, bring to a boil, reduce to simmer and cook for 30 minutes, covered.

3) Remove from the heat and let it cool for a few minutes and then puree with an immersion blender or in a blender.

4) If you want to add beans add the beans after the soup is pureed and simmer for an additional 10-15 minutes.

This soup serves 4.

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