Chunky Tomato Soup w/ Pan-Fried Potato Croutons

25m
Prep Time

50m
Cook Time

1h 15m
Ready In

Recipe: #11802

January 09, 2014

Categories: Tomato, Fennel, Potatoes, Gluten-Free, No Eggs, Non-Dairy, Vegetarian, Canned Tomatoes, Vegetarian Dinner, more

recipe by:
JostLori

"A wonderful tomato soup from Food and Wine. Love the chunky texture and the silky potato croutons."

Original is 8 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (305.4 g)
Calories 165.9
Total Fat - 11.8 g
Saturated Fat - 2.4 g
Cholesterol - 3.8 mg
Sodium - 20.2 mg
Total Carbohydrate - 14.3 g
Dietary Fiber - 2.9 g
Sugars - 4 g
Protein - 2.1 g
Calcium - 24 mg
Iron - 0.7 mg
Vitamin C - 20.6 mg
Thiamin - 0.1 mg

Step 1

In a large soup pot, heat the olive oil. Add the onion, fennel and thyme and cook the veggies over moderately high heat, stirring occasionally, until the onion and fennel are soft, about 8 minutes.

Step 2

Meanwhile, drain the tomatoes into a medium bowl. Finely chop the tomatoes and return to the bowl along with all the juices. Set aside.

Step 3

Stir the tomato paste into the veggies and season with salt and pepper. Cook, stirring, for 5 more minutes.

Step 4

Add the water and the tomatoes and their juices - and bring to a boil. Simmer the soup over moderate heat, stirring occasionally until the liquid is reduced by one third, about 30 minutes.

Step 5

Meanwhile, make the potato croutons: Peel the potatoes and cut into 1/2 inch cubes. Put the potatoes in a medium saucepan and cover with 1 inch of water. Season with salt and bring to a boil. Drain the potatoes into a colander and let stand for five minutes.

Step 6

In a medium nonstick skillet, melt the butter in the olive oil. Add the potatoes and cook over high heat, stirring occasionally until golden and crispy, abut 5 minutes. Season with salt and pepper.

Step 7

To finish soup: Discard the thyme. Transfer half the soup to a blender jar and puree until smooth. Return the puree to the pot. If necessary, reheat the potato croutons.

Step 8

Serve the soup with the Pan-Fired Potato Croutons and (optional) diced fontina cheese. This soup is excellent with Fennel and Orange Gremolata (see recipe).