Herbed Tomato and Fennel Soup with Parmesan Crisps
In the Mediterranean Tradition – the flavors here are a combination of mellow and bold. Aromatic Basil and Fennel both…
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Cooking tools:
- Pot
- Chef's knife
- Cutting board
- Fine-mesh sieve
- Mixing bowl
- Measuring spoon
- Measuring cup
- Wooden spoon
- Can opener
- Ladle
- Oven
- Baking sheet
- Parchment paper
- Spatula
- Grater
- Serving bowl
- Stove
Ingredients
- 4 teaspoons extra virgin olive oil (divided)
- 1 cup onion (peeled and diced)
- 4 medium garlic cloves (peeled and thinly sliced )
- 1 large fennel bulb (trimmed, about 2 cups thinly sliced; 2" lengths )
- 2 teaspoons fresh rosemary (chopped)
- 1 teaspoon fresh thyme leaves
- 28 ounces can San Marzano Plum Tomatoes (with juice)
- 2 tablespoons tomato paste (I like Mutti brand)
- 1/4 teaspoon hot pepper flakes
- 1/2 teaspoon sea salt
- 4 cups chicken or vegetable broth* (I use homemade )
- 2 tablespoons basil leaves
- 4 tablespoons parmesan reggiano cheese (coarsely grated )
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