Prep Time: 20 minutes
Cook Time: 40 minutes
Tomato soup is one of the best comfort foods, and it doesn't fit into just one season. In warmer months, a bowl of chilled gazpacho is a great way to cool down. In the colder months, a big bowl of savory tomato soup warms through the soul. However, in these spring months, it's best to meet halfway and have a soup that can be warm and has some bright qualities of the coming warm months. This is based on a recipe that I made almost every day at the now-closed San Diego restaurant, Urban Solace.
Tomato and fennel are some of my favorite flavor combinations, as they balance each other with bright aroma, savoriness, and acidity. They both have an incredible history of crossing the globe, and they landed right here on our plates!
The history of tomatoes is a tale of botanical curiosity, cultural exchange, and culinary evolution. Originating in the Andes region of South America, tomatoes were first cultivated by indigenous peoples thousands of years ago. These early tomatoes bore little resemblance to the plump, juicy fruits we know today, as they were small, bitter, and often yellow in color.
With the arrival of Spanish explorers in the 16th century, tomatoes made their way to Europe, where they were initially met with suspicion and even fear due to their resemblance to other poisonous nightshade plants. However, over time, tomatoes gained acceptance and popularity in Mediterranean cuisine, eventually becoming a staple ingredient in dishes like pasta sauces, salads, and soups. It’s honestly pretty hard to imagine modern southern Italian cuisine without tomatoes!
The history of fennel is steeped in ancient lore and culinary tradition, spanning centuries and cultures across the globe. Believed to have originated in the Mediterranean region, fennel has a rich history dating back to ancient times. It was highly esteemed by the ancient Egyptians, Greeks, and Romans, who valued it for its culinary uses, medicinal properties, and symbolic significance.
Fennel's aromatic seeds, also used in this recipe, were used in cooking, as a flavoring agent, and as a digestive aid, while its stalks and bulbs were consumed both raw and cooked as a vegetable. Fennel has been associated with various myths, superstitions, and rituals, often revered for its purported magical and healing properties.
Fennel remains a beloved ingredient in cuisines around the world, prized for its delicate anise-like flavor, crisp texture, and versatility in both savory and sweet dishes, reaffirming its enduring place in culinary history. Probably one of my favorite vegetables for these reasons!
This recipe starts with the foundation of toasted fennel seeds, which will level up the aroma of the finished soup. Toasting releases essential oils within the spices, intensifying their aroma and taste. This process enhances the depth and complexity of flavors, imparting a richer and more nuanced taste to the final dish. Additionally, toasting spices helps to remove any residual moisture, resulting in a drier and more concentrated product that disperses more evenly throughout the food.
Butter, onions, and fennel are melted together as the foundation of flavor in the soup pot. Minced garlic is always welcome to the party as well! Stir in ground fennel seed, stir, and deglaze with white wine. Drier white wines are best as they add a crisp flavor without adding too much sweetness.
Cook out the wine until almost all the liquid is evaporated from the pan. Add bay leaves, canned tomatoes, and kosher salt, and bring to a simmer. Simmer for about 30 minutes, stirring occasionally, and enjoy the delicious smells throughout the house!
Finish the bisque by tasting and seasoning with more kosher salt, if necessary, and more toasted fennel seed if desired. Garnish individual bowls with a dollop or swirl of crema and a few slices of fennel and its fronds. Enjoy!
Tomato Fennel Bisque
Bright fennel and savory tomato combine for a special soup to warm up just like spring days. Serve with some crunchy garnishes, more fresh fennel, or with a big grilled cheese sandwich for dipping!
Recipe and Photography by Sam Burgess
Forge To Table Knives
Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 6
Ingredients:
2 tablespoons fennel seed, toasted, ground
4 ounces (1 stick) unsalted butter
1 large onion, roughly chopped
1 large fennel bulb, roughly chopped (reserving some thin slices and fronds, for garnish)
1 tablespoon garlic, minced
2 each bay leaves
1 cup dry white wine, like sauvignon blanc
3, 28-ounce cans of peeled tomatoes
1 cup half & half
2 teaspoons kosher salt, plus more to taste
Crema or sour cream thinned out with a little water
Directions:
SPICES. Toast fennel seeds in a dry skillet over medium heat until fragrant, stirring constantly, about 3-5 minutes. Grind finely in a spice grinder or mortar and pestle. Set aside.
AROMATICS. In a large stockpot over medium heat, melt the butter before adding chopped onion and fennel bulb. Cook, stirring occasionally, until translucent, about 3 minutes. Add garlic and cook until everything is slightly caramelized and fragrant.
TOMATOES. Stir in ground fennel seed, stir, and deglaze with white wine. Cook until almost all the liquid is evaporated from the pan. Add bay leaves, canned tomatoes, and kosher salt, and bring to a simmer. Simmer for about 30 minutes, stirring occasionally.
BLEND. After the bisque has simmered for about 30 minutes, turn off the heat, remove bay leaves, and add half & half. Blend with a stick blender until very smooth.
SEASON. Taste and season bisque with more kosher salt, if necessary, and more toasted fennel seed if desired. Keep warm on low heat, to not scorch or separate the cream.
GARNISH. Serve the bisque in bowls with a dollop or swirl of crema and a few slices of fennel and its fronds. Enjoy!
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