Soup For Dinner

Tomato fennel soup, recipe adapted from Molly Stevens
Serves 4

  • 1 tablespoons butter

  • 1 tablespoon olive oil

  • 1 medium-sized fennel bulb

  • 1 carrot, peeled and diced

  • 1 cup diced yellow onion

  • ½ teaspoon fennel seeds, coarsely ground

  • ¼ teaspoon mellow pepper flakes or a pinch of red pepper flakes

  • 1 28-ounce can San Marzano tomatoes (chopped)

  • 2 cups chicken or vegetable stock

  • 1 cup water

  • ½ cup milk (or heavy cream, half and half, creme fraiche)

  • Kosher salt

  • Black pepper

  • Pinch of sugar

  • Herbs for garnish – parsley, dill, fennel fronts, basil

Farmers Market, Carrots, November 2025

Fennel Bulb, November 2025

  1. In large soup pot, melt butter and olive oil.

  2. To pot, add chopped fennel, onion, carrot, and spices – red pepper flakes, crushed fennel seeds and salt. Cook over medium heat, lid on pots, for 15 minutes or until vegetables are tender.

  3. Add chopped tomatoes and their liquid, 1 cup water, 2 cups chicken broth. Simmer for 30 minutes with lid partially on.

  4. Puree with immersion blender until smooth. Add ½ cup milk (or heavy cream or a dollop or two of crème fraiche). Puree until smooth. Adjust seasonings. Add several pinches of sugar to cut acidity.

  5. Serve with garnish of fresh herbs. Goes great with grilled cheese sandwich.