Summer Tomato Suop

By contessawannabe

Ingredients

• 2 TBS Olive Oil
• 1 yellow onion diced
• 1 fennel bulb, trimmed and diced
• 2 garlic cloves, minced
• 1/4 cup dry vermouth (optional)
• 2 lbs plum tomatoes, peeled, seeded and chopped
• 2 TBS tomato paste
• 4 cups chicken broth
• salt & pepper to taste
• 2 TBS chopped fresh fine herbes (combination of parsley, chervil, tarragon and chives)
• creme fraiche for garnish

Details

Servings 4

Preparation

Step 1

In dutch oven over medium-high heat, warm oil. Add onion, fennel and garlic; cook, stirring occasionally, until tender, about 10 minutes. Add vermouth; cook until evaporated. Add tomatoes and tomato paste; cook, stirring occasionally, until tomatoes begin to break down, 8-10 minutes. Add broth; bring to boil. Reduce heat to low; simmer about 20 minutes.

Puree soup, leaving some texture. Season with salt and pepper. Stir in fines herbes just before serving. Ladle into bowl and drizzle with creme fraiche.