Tomato Soup with Parmesan Toast

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.

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.

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.

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.

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.

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.

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.