Yield
6 servings (serving size: about 1 1/3 cups soup and 1 toast)
Randy Mayor; Melanie J. Clarke

How to Make It

Step 1

Heat oil in a large Dutch oven over medium-high heat. Add onion to pan; sauté 3 minutes. Add fennel; sauté 3 minutes. Add garlic; sauté 5 minutes or until vegetables are tender.

Step 2

Add broth, tomatoes, and thyme to pan; bring to a boil. Partially cover, reduce heat, and simmer 35 minutes. Remove pan from heat; cool 5 minutes. Discard thyme sprig. Place half of tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until almost smooth. Pour into a large bowl. Repeat procedure with remaining tomato mixture. Stir in salt and pepper; keep warm.

Step 3

Preheat broiler.

Step 4

Place bread slices on a baking sheet. Sprinkle 1 tablespoon cheese on each. Broil 2 minutes or until cheese melts.

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