Tomato Soup | ExpatWomanFood.com

Ingredients

• For the stock:
• 1 quart vegetable stock
• 2 tins chopped tomato
• ½ tsp. fennel seeds
• ½ tsp. of anise seed added
• For the soup:
• ½ oz. of extra-virgin olive oil
• 1 onion
• diced
• Pinch of salt
• 1 tsp. ground anise seed
• 1 tsp. ground fennel seed
• 4 garlic cloves
• minced
• 2 carrots
• 2 medium-sized fennel bulbs
• julienned
• 4fl oz. dry sherry
• 2lb. tomatoes
• peeled
• seeded
• and pureed
• Pepper to taste
• Sugar