Wednesday, August 27, 2014

Creamy Tomato Soup With Fennel and Dill



There is something about a hot bowl of homemade soup. It warms the soul! Tomato soup has always been one of my favorites. Add a grilled cheese sandwich and I'm in Heaven! Though my sandwich did get a little toasty this time. A sandwich shop I used to go to prior to my gluten-free lifestyle change made an amazing soup like this one. This recipe is very easy to make and you probably have all of the ingredients in your pantry right now. I used crushed tomatoes for this recipe but you could use 2 lbs of fresh diced tomatoes if you have them on hand. The fennel and dill I used are merely my preference, use whatever strikes your fancy. Basil and thyme would be fabulous in this soup as well! Top with fresh Parmesan and toasted croutons for another layer of flavor.
To make your own croutons simply cut gluten free bread into 1/2 inch sized pieces. Toss them with olive oil or melted butter, fresh herbs and grated Parmesan cheese. I find the pregrated cheese works best for this. Toast in a 350F oven for 10-15 minutes or until crisp and golden. They will crisp up a little more as they cool.

Ingredients:

  • 2 tablespoons butter or olive oil
  • 2 shallots or 1 small onion 
  • 1/2 teaspoon black pepper
  • 1/2-1 teaspoon of salt (to taste)
  • 1 teaspoon ground fennel seed
  • 1-1/2 teaspoons dried dill or 1 tablespoon fresh minced
  • 1-1/2 cups gluten free chicken broth
  • 1 (28oz) can crushed tomatoes
  • 2 tablespoons tomato paste (optional)
  • 1/2 cup heavy cream
  • freshly grated Parmesan cheese (optional)
  • gluten free croutons for garnish (optional)

Dice your shallots or onion.

In a large saucepan over medium heat, add the butter/olive oil and saute the shallots/onions until they are soft and have a little color. Add the salt, pepper, fennel and half of the dill. Saute until the herbs are very fragrant. 
Then add the chicken stock, tomatoes and tomato paste. 


Bring to a low boil then reduce the heat to low and put a lid on the pot. Simmer for 20-25 minutes. 
Stir in the heavy cream and remaining dill. Simmer for 5 more minutes.


Taste for salt and pepper at this point. Remove from the heat and serve. Top with fresh Parmesan cheese and croutons. If you prefer a smooth texture, cool the soup slightly and add it to a blender in small batches and puree.  I know you will love this soup, I sure do! Enjoy


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