Equipment
Ingredients
Aromatics
- 30 ml olive oil
- 1 fennel bulb, cored and diced
- 1 yellow onion, diced
- 4 garlic, minced
Base and Liquids
- 800 g canned crushed tomatoes
- 480 ml vegetable broth, low-sodium preferred
- 2 g dried oregano
Seasoning
- 5 g kosher salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Method
Heat the olive oil in a heavy-bottomed pot over medium heat. Add the diced fennel and yellow onion, cooking until softened and translucent.
Add the minced garlic and dried oregano to the pot. Stir continuously and cook until the aromatics are highly fragrant.
Pour in the crushed tomatoes and vegetable broth. Bring the mixture to a gentle boil at approximately 100 degrees Celsius (212 degrees Fahrenheit), then reduce the heat to low, cover partially, and let simmer.
Remove the pot from the heat. Carefully submerge the immersion blender into the liquid and puree the soup until entirely smooth and velvety.
Taste the pureed soup and stir in the kosher salt and black pepper. Ladle into warm bowls and serve immediately.
Chef's Notes
- Fennel is the secret weapon in this recipe. As it cooks down, it loses its aggressive licorice bite and transforms into a sweet, aromatic base that complements the acidity of the tomatoes beautifully.
- For an even richer mouthfeel without adding dairy, you can blend in 30 grams of raw cashews or a splash of full-fat coconut milk during the final pureeing step.
- Do not skip sautéing the dried oregano in oil alongside the garlic. Blooming dried herbs in hot fat extracts their essential oils, resulting in a much more robust flavor than simmering them in liquid alone.
Storage
Refrigerator: 5 days — Store in an airtight container. The flavors will continue to develop and meld over time.
Freezer: 3 months — Freeze in individual portions, leaving an inch of space at the top of the container for expansion.
Reheating: Reheat gently on the stovetop over medium-low heat until simmering, or microwave in 1-minute bursts, stirring in between.
