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

We kept the soup slightly chunky, though it can also be pureed until smooth. Use an immersion blender, if desired. Hanukkah celebrants eat dairy during the holiday to commemorate the Jewish heroine Judith, who saved her village from Syrian attackers by distracting their general with wine and cheese.

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.

Ratings & Reviews

FaithCooks's Review

lknoll10
January 16, 2015
I make this soup every week or two, so have made it dozens of times. This is a great, basic tomato soup recipe. I use chicken instead of vegetable broth for a better flavor and more nutrition. I also saute the fennel/onion/garlic for longer than the time given - so that they are almost carmelized. Since I frequently have some in the fridge - it really comes in handy for a quick lunch invitation to friends.

ra2636's Review

HannahSC
February 11, 2013
Best homemade soup I have tasted in a long time. Made for a work function and co-workers were asking for the recipe. It tasted even better a week later after all of the flavours had a chance to expand more.

kitchenrat's Review

Sohnsta
January 25, 2013
i added extra garlic..used just one fennel bulb..one one onion..two cans vegie broth and one can CRUSHED tomatoes...no salt and pepper..no thyme..it was very good. great for the vegan program that i am on right now.

Sohnsta's Review

FaithCooks
January 02, 2013
N/A

HannahSC's Review

pepper6060
November 22, 2011
I also added a little cream (actually coconut milk) at the very end and I have to say, this is my favorite tomato soup recipe that I have had or made. It blows canned tomato soup out of the water. I served mine with muenster cheese toasts and it was a hit at my most recent dinner party.

pepper6060's Review

kitchenrat
November 11, 2011
N/A

hyenth's Review

jrst312
September 18, 2009
I really liked this dish, even though I didn't have my immersion blender or a regular blender. I substituted shallots for the fennel because I didn't have any fennel and used dried thyme instead of fresh for the same reason. I will definitely make this again either the same way and just use my immersion blender or use fresh thyme and fennel. It's a simple delicious soup.

lknoll10's Review

hyenth
March 11, 2009
This soup was easy enough to make, but it had way too much onions and garlic. My family and I didn't like the taste very much.

jrst312's Review

ra2636
February 25, 2009
Great recipe. The only change that I made was that I stirred in 2 tablespoons of heavy cream at the end--yum! I served with mozzarella pesto paninis. Did not make parmesan toasts.