This comforting yet light and refreshing soup is a great alternative to the regular tomato soup. | Stay Alive and Cooking
I love tomato soup. And I also love cooking with ingredients I wouldn’t normally use, like fennel. The fennel adds a fresh touch to the soup, which goes great with the sweet tomatoes. It’s not overpowering at all, and I ended up really liking it!
When I was younger
When I decided to take it a bit more slowly with school, I had more time to dedicate to cooking. I learned that I enjoyed cooking and was quite okay at it: this encouraged me to learn as much as I could! However, when I was younger my attitude was slightly different.
When I was really really young, I decided that I could cook. I had helped my dad enough times with baking pancakes to be able to bake them on my own (woaaah!) and that, I thought, was quite the achievement! A little while later I learned the basics of making broth-based stock. With stock cubes. Also quite the achievement right?
However, when I now watch these “mini masterchefs” on tv, I’m left without words. They are not even half my age and they already know how to cook crab? Lobster? Quail? What!! How! I often wonder if it’s staged, but if it’s not then I’m truly impressed by these little chefs.
And a little inspired, too. If they can do it, what’s stopping us? Why wouldn’t we overstep our boundaries and try things we’ve never tried before? I’m always scared to cook something unknown but it so often turns out to be delicious. And if it’s not, well, too bad! I learned from it and that’s important too 🙂
Fennel and tomato soup
As I mentioned before, little me used to cook a lot of soups. But they were always the same: beef stock, herbs, onion, vegetables (very optional), meatballs and vermicelli. Always. Now, luckily, I’ve come way further than that. I experiment with vegetables I’ve never cooked with before, like fennel… And bam! I actually really liked this soup! The fennel gives a certain freshness to the usually rather sweet soup, and it’s quite a good combination.
Let’s get to the recipe, shall we? I hope to see you back again soon!
- Fennel, 1 large
- Tomato, 8 medium sized
- Onion, 1 large
- Garlic, 1 clove
- Broth, 1/2 litre
- Sambal, 1 teaspoon (optional, you can use chilli paste instead)
- Chop the onion and toss this in a pan with some oil. Cook until nice and soft.
- Finely cut the garlic and add this to the onion. Meanwhile, cut the tomatoes into quarters and clean and chop the fennel.
- Add the tomatoes and fennel to the pan, together with the broth. Let this simmer for around 15 minutes.
- Use a (hand) blender to turn it into a smooth soup. Add the sambal, and salt/pepper if needed.