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Chunky Tomato Soup w/ Pan-Fried Potato Croutons

Here's how you make Chunky Tomato Soup w/ Pan-Fried Potato Croutons
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  • Servings: 8
  • Prep: 25m
  • Cook: 50m
  • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 1/4 cup oil (extra virgin olive oil, plus 2 tbsp. MORE)
  • 1 onion, finely chopped
  • 1 fennel bulb (trimmed and finely chopped)
  • 4 sprigs thyme
  • 3 tablespoons tomato paste
  • Salt and freshly ground pepper
  • 4 cups water
  • 2 cans (28 ounces each) Italian tomatoes (peeled)
  • POTATO CROUTONS
  • 1 pound Yukon Gold potatoes
  • 1 tablespoon unsalted butter
  • 2 tablespoon oil (extra-virgin olive oil)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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).


We hope you enjoy this recipe!

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