Tomato Fennel soup - Cassidy Pinegar

Source: A Homemade Life by Molly Wizenberg

3 Tbsp olive oil

1 large yellow onion, quartered and thinly sliced

2 medium fennel bulbs (about 1 ¼ lbs), trimmed, quartered from root to stalk, and thinly sliced

4 medium cloves of garlic, finely chopped

1 tsp chopped fresh thyme leaves

2 tsp fennel seeds

2 28-ounce cans whole peeled tomatoes

Water

¾ tsp salt, or to taste

Sugar, to taste

Red wine vinegar, to taste

In large pot, warm oil over medium heat.  Add onion and fennel and cook, stirring occasionally, until onion begins to soften, about 5 minutes.  Add garlic and cook, stirring frequently, until onion is translucent and very soft, 5 to 8 minutes more.  Add thyme and fennel seeds and cook until fragrant, about 2 minutes

Pour in liquid from the tomato cans into pot and stir well.  Crush the tomatoes in their cans, using hands or potato masher, into small chunks.  Add tomatoes to pot.  Fill 1 empty tomato can with cold water and pour it in too.  Bring to a boil.  Adjust heat to maintain gentle simmer and cook uncovered for 45-60 minutes.  Add the salt, sugar and vinegar to taste.

Cassidy’s notes:  I have substituted dried thyme (¼-⅓ tsp) for the fresh thyme.  I also like to puree the soup for better grilled-cheese dipping.