We got to craving a new soup at The New Deli, and came up with this. Wowzers- we LOVE it! We have a good, creamy goat cheese on hand to drizzle on it, though you could sub yogurt or sour cream.
This is a light soup with a wonderful blend of flavors. Makes 2 quarts or so of soup (12 servings); it will freeze well too.
- 1 lg. onion, quartered
- 4 carrots, in chunks
- 1 oz. (2 TBS.) minced garlic
- 1 TBS. fennel seed
- 3 pts. (6 c.) canned tomato
- 1 lb. tomato paste (or one 8-oz. can and one 12-oz. can)
- 1 tsp. salt
- 1/3 c. olive oil
- 1 TBS. fresh chopped rosemary
- 1 TBS. fresh chopped thyme
- 2-4 oz. goat cheese for 6 servings
1. In pressure cooker, cook until tender in enough boiling water to cover: > 1 lg. onion, quartered > 4 carrots, in chunks > 1 oz. (2 TBS.) minced garlic
2. In hot skillet or in toaster oven, toast until golden: > 1 TBS. fennel seed
3. Grind toasted fennel seed in small electric spice/coffee blender or hand-crush with mortar and pestle.
4. Add the fennel to the cooked veggies along with: > 3 pts. (6 c.) canned tomato
5. Process the veggies, fennel seed, and tomato pieces until smooth. Add: > 1 lb. tomato paste (or one 8-oz. can and one 12-oz. can) > 1 tsp. salt > 1/3 c. olive oil > 1 TBS. fresh chopped rosemary > 1 TBS. fresh chopped thyme
6. Heat the mixture to serve, or reserve some for the freezer, for future meals. For a tasty garnish, use a few ounces of creamy-style goat cheese; mix it with a bit of warm water to correct consistency, and drizzle on top of soup before serving. Use: > 2-4 oz. goat cheese for 6 servings (or sub yogurt or sour cream)