Tomato sausage fennel soup

A hearty tomato soup for a day made soggy by a 'wintry mix.'

The Kitchen Paper
Start with a base of classic tomato soup and add spicy sausage and fennel to boost the flavors.

Should we talk about soup? Yes!

I went out to dinner with friends last weekend and the soup special on the menu was exactly this: tomato soup with sausage and fennel!

Obviously we ordered it (in addition to our burgers, obviously). TASTY! I basically used my classic tomato soup recipe, but with a few notable swaps! If there was a comfort soup made for cold weather ... this might just be it.

Tomato sausage fennel soup
Makes 2 quarts

1/2 lb. spicy italian sausage
1/2 medium sized onion, chopped
1 head of fennel, chopped
1 bay leaf
2 30-ounce cans tomato puree* (or two quarts of tomato juice)
4 tablespoons flour
2 tablespoone butter, room temperature
3/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon sugar

1. In a heavy pot over medium-high heat, cook the sausage. Use a spatula to break it into small pieces, and let some pieces darken significantly. Once the meat is cooked through, use a slotted spoon to remove the meat, leaving the grease in the pot.

2. Lower the heat to medium, and add the onion and fennel to the pot. Cook, stirring ocassionally, until the fennel has softened (about 10 minutes).

3. Add the bay leaf and tomato puree. Bring to a simmer and cook for 15 minutes.

4. Remove the bay leaf, and blend the soup until smooth. Put through a fine mesh sieve or food mill.

5. Rub flour and butter together into a smooth paste, and thin with a cup of the tomato mixture. Add to boiling soup and stir constantly.

6. Boil for a couple of minutes to cook flour.

7. Once the soup is thickened, add the salt, pepper, and sugar. Serve immediately, topped with fresh parmesan cheese and extra sausage, or store in an airtight container.

Notes: I used canned diced tomatoes and pureed them in the blender before starting.

Related post on The Kitchen Paper: Classic tomato soup

You've read  of  free articles. Subscribe to continue.

Dear Reader,

About a year ago, I happened upon this statement about the Monitor in the Harvard Business Review – under the charming heading of “do things that don’t interest you”:

“Many things that end up” being meaningful, writes social scientist Joseph Grenny, “have come from conference workshops, articles, or online videos that began as a chore and ended with an insight. My work in Kenya, for example, was heavily influenced by a Christian Science Monitor article I had forced myself to read 10 years earlier. Sometimes, we call things ‘boring’ simply because they lie outside the box we are currently in.”

If you were to come up with a punchline to a joke about the Monitor, that would probably be it. We’re seen as being global, fair, insightful, and perhaps a bit too earnest. We’re the bran muffin of journalism.

But you know what? We change lives. And I’m going to argue that we change lives precisely because we force open that too-small box that most human beings think they live in.

The Monitor is a peculiar little publication that’s hard for the world to figure out. We’re run by a church, but we’re not only for church members and we’re not about converting people. We’re known as being fair even as the world becomes as polarized as at any time since the newspaper’s founding in 1908.

We have a mission beyond circulation, we want to bridge divides. We’re about kicking down the door of thought everywhere and saying, “You are bigger and more capable than you realize. And we can prove it.”

If you’re looking for bran muffin journalism, you can subscribe to the Monitor for $15. You’ll get the Monitor Weekly magazine, the Monitor Daily email, and unlimited access to CSMonitor.com.

QR Code to Tomato sausage fennel soup
Read this article in
https://www.csmonitor.com/The-Culture/Food/Stir-It-Up/2015/1229/Tomato-sausage-fennel-soup
QR Code to Subscription page
Start your subscription today
https://www.csmonitor.com/subscribe