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I'm sharing my go-to comfort dish for the darker months today. This tomato soup stands out from the crowd. Sweet caramelized fennel paired with roasted garlic transforms an ordinary soup into something magical that'll warm your soul when the fall days get gloomy.
Grandma's Soup Legacy
Making this soup always takes me back to those cozy afternoons spent in my grandmother's kitchen. The smell of delicious soups was just part of our everyday life back then. Those memories still fuel my cooking passion today.
A lucky find
I was just browsing for new ideas when I came across this Canadian food blog. The photos of this soup caught my eye right away, and after playing around with the recipe a bit, I came up with my own twist on it.
Caramelization Magic
The star of this soup is definitely the slowly caramelized fennel. Its sweet undertones give this tomato soup an amazing depth that makes me fall in love with it all over again each time.
Garlic Goodness
The oven turns plain garlic into buttery gold. Its sharp bite mellows into something creamy and smooth - a tiny miracle that makes this soup truly special.
What you'll need
- Garlic: A whole bulb for that roasted flavor
- Fennel: 2 fresh bulbs from the market
- Tomatoes: 800 g juicy canned ones
- Tomato paste: 2 tbsp for deeper flavor
- Vegetable broth: 500 ml homemade
- Olive oil: The good stuff from my pantry
- Lemon juice: Freshly squeezed for brightness
- Seasonings: Sea salt and fresh pepper
- Heavy cream: A dollop for richness
- Fennel fronds: The pretty green bits for garnish
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Garlic Transformation
The garlic gets special treatment in my kitchen. I carefully cut off the top, drench it in my best olive oil, and wrap it in foil. After 30 minutes in the oven, it fills my entire kitchen with a heavenly smell.
Fennel Prep
Getting the fennel ready is almost like therapy. I slice it into thin strips and save the fronds for decoration later. I make sure to remove the core completely so everything caramelizes evenly.
Worth the Wait
Caramelizing takes time but trust me, you won't regret it. In my heavy pot, I slowly brown the fennel until it turns this beautiful golden color. The smell is honestly out of this world.
Garlic Joy
Unwrapping those butter-soft garlic cloves from their foil is always a highlight. They're so soft they practically fall out of their skins. I gently mash them with a fork to release even more flavor.
Building Flavors
Now things get exciting. The tomatoes and my homemade broth go in. I scrape up all those tasty browned bits from the bottom with my wooden spoon. That's where all the flavor magic happens.
Let it Simmer
The next 20 minutes belong to the soup. It bubbles away on low heat while all those flavors come together into something wonderful.
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Velvety Finish
I turn the soup into silky smoothness with my immersion blender. Sometimes I leave a few chunks for texture. Everyone can go with what they like best here.
Final Touch
Fresh lemon juice is my secret weapon. It makes all the flavors pop. Then I fine-tune everything with salt and pepper to bring out every last bit of taste.
Serving Time
Deep bowls really show off this soup's beauty. A spoonful of fresh cream and those delicate fennel fronds on top make it truly eye-catching.
Perfect Pairings
I love serving this with crispy baguette that I've warmed up in the oven. My homemade croutons are always a hit too.
Everyone Welcome
For my vegan friends, I use oat cream instead. It gives the soup a similar silky texture and adds a slight nutty note.
Fall Comfort Bowl
On dreary November days, this soup works like personal medicine. It warms you from inside out and always puts a smile on my face.
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Smart Meal Prep
On busy days, I'm so thankful when I find a portion waiting in the freezer. The flavors actually get even stronger after freezing.
Kid Approved
Even my children who normally won't touch fennel love this soup. The sweet caramel notes make it a real family favorite.
Locally Sourced
Fennel from our garden tastes best, of course. But the stuff from the farmers' market is amazing too and helps support our local growers.
Herb Magic
Sometimes I'll sprinkle fresh basil or chopped parsley on top. The green accents don't just make the soup pretty—they bring new flavors to the party.
Room to Play
I love trying new things in my kitchen. This soup tastes completely different but equally delicious with leeks or roasted bell peppers.
Special Occasion Starter
For family gatherings, I often serve this soup as the first course. Its silky texture and rich flavor set the perfect tone for the main dish.
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From My Kitchen to Yours
This tomato soup is more than just a recipe. It's my personal take on comfort and enjoyment that I'm happy to share with you. Hope you love it!
Frequently Asked Questions
- → Wie bereite ich Knoblauch richtig im Ofen zu?
- Schneid den Kopf oben auf, gib ordentlich Öl und eine Prise Salz drauf, wickel ihn in Alufolie und back das Ganze bei 200 Grad ungefähr 30 Minuten. Am Ende ist der Knoblauch weich und duftig.
- → Ist das Pürieren der Suppe Pflicht?
- Das Mixen ist nur nach Geschmack. Wenn du’s cremig willst, pürier alles. Oder, lass ein bisschen Gemüse für Biss übrig.
- → Kann ich statt Sahne auch was anderes nehmen?
- Sicher, nimm Kokosmilch oder Sojasahne. Wird dann etwas weniger cremig, schmeckt aber trotzdem super.
- → Wie lange bleibt die Suppe frisch?
- Im Kühlschrank hält sie locker 3 bis 4 Tage. Pack die Sahne am besten erst beim Aufwärmen rein, dann bleibt alles schön frisch.
- → Woran merke ich, dass Fenchel schön karamellisiert ist?
- Nach 20 bis 30 Minuten sollte der Fenchel schön dunkel werden und herrlich süß riechen. Schau ab und zu rein und rühr mal um, damit nix anbrennt.