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Summer bounty: Tomato fennel soup

Sauté and simmer tomatoes from the garden, or the market, until they burst to make this tangy soup. 

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You can make this soup as is and you’ll be happy with it, I think. But I encourage you to improvise with your own leftovers and sudden bounty. Some roast chicken torn up and added might be nice. That zucchini threatening to go bad in the produce bin would be good. Even swapping the broth for some miso to make it vegetarian could be delicious. If you come up with something good, let us know.

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Blue Kitchen

Terry Boyd is the author of Blue Kitchen, a Chicago-based food blog for home cooks. His simple, eclectic cooking focuses on fresh ingredients, big flavors and a cheerful willingness to borrow ideas and techniques from all over the world. A frequent contributor to the Chicago Sun-Times, his recipes have also appeared on the Bon Appétit and Saveur websites.

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Tomato Fennel Soup

Serves 2 to 3

1 whole fennel bulb (about 1 pound before trimming)
1 medium onion, sliced
2 tablespoons olive oil
salt and freshly ground pepper
2 cups cherry or grape tomatoes (or chopped tomatoes – see Kitchen Notes)
1 large clove garlic, minced
1 generous teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
2 cups unsalted or reduced-sodium chicken broth
2 cups water
4 ounces dry uncooked spaghetti

Using a sharp knife, slice off the root end of the bulb and the stalks with the fronds. Reserve the stalks and fronds. Slice the bulb in half lengthwise and peel off the tough outer layer. Cut out the inner core and slice the bulb halves in half lengthwise, then slice crosswise.

Heat olive oil over medium flame in a large, heavy stockpot or Dutch oven. Add fennel and onion, season lightly with salt, generously with pepper and sauté for about 5 minutes, stirring frequently. If using whole cherry or grape tomatoes, add to pot and sauté, stirring frequently, until they begin to split open, about 3 minutes (if using chopped large tomatoes, don’t add them yet). Add garlic and thyme and cook until fragrant, about 45 seconds.

Add broth and water. Increase heat to high and bring to a boil. If using large chopped tomatoes, add now, along with their juices. Reduce heat to simmer. Cook for about 5 minutes. Break spaghetti noodles into fourths and add to pot. Cook until pasta is cooked through, stirring occasionally. Taste and adjust seasonings. Ladle into individual soup bowls and using scissors, snip some of the reserved fennel fronds over each bowl. Serve.

Kitchen Notes

You say tomato, I say use what you have on hand. After years of doing battle with squirrels over our tomatoes, Marion has learned that they don’t seem to recognize small, yellowish Sun Gold Hybrid Cherry Tomatoes as something to eat. And fortunately for us, these little tomatoes are quite delicious. But use whatever tomatoes you can get – from your garden, from your farmers market, even the supermarket. Small ones are great because you can cook them whole, but big tomatoes chopped up and added to the simmering broth will work, too.

Related post on Blue Kitchen: Cold Cucumber Avocado Soup

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