Creamy Tomato-Fennel Bisque
Ingredients: (note – use organic whenever possible)
2 T extra-virgin olive oil
2 large carrots, thinly sliced into coins
1 fennel bulb, thinly sliced (reserve fronds for garnish)
1 medium yellow onion, coarsely chopped
1 C water
2 28oz cans whole peeled tomatoes
1 T balsamic vinegar
1/2 t sea salt, or more, to taste
1/4 t freshly ground black pepper, or more, to taste
1 14oz can cannellini beans, rinsed & drained
Heat oil in a large soup pot over medium-high heat. Add the carrots and fennel, sauté until softened and golden on the edges. Stir frequently to prevent burning, about 10-15 minutes. Remove carrot-fennel mixture from the pot and set aside.
Add the onion to the pot and sauté until soft and translucent, about 8-10 minutes. Stir often to prevent burning. Add water to the pot, scrape-up any stuck bits from the bottom of the pot.
To the pot, add 1/2 of the carrot-fennel mixture, canned tomatoes, balsamic vinegar, 1/2 t sea salt and 1/4 t freshly ground black pepper. Bring mixture to a boil, cover, reduce heat and simmer for 20 minutes.
After 15 minutes of simmering, add the cannellini beans to the pot and continue to simmer. Remove pot from the heat and allow to cool slightly.
Working in batches, purée the soup in a high-speed blender. Alternatively, use an immersion blender in the pot to puree the soup, although it won’t be as smooth as if using a high-speed blender. Return the puréed soup to the pot, taste for seasoning and adjust if needed. Reheat gently.
To serve, place soup in individual soup bowls. Top with reserved carrot-fennel mixture and fennel fronds.
recipe yields 5-6 generous servings
leftover soup keeps well in refrigerator, in a covered container, 2-3 days; reheat gently before serving
leftover soup can be frozen for several weeks
garnish leftovers with a fresh batch of sautéed carrots & fennel, if desired