Tomato Soup with Parmesan Croutons and Fennel Salad | RICARDO
The briny and acidic flavours of puttanesca sauce come together in this freezable tomato soup recipe. A new comfort food classic!
Keywords
- tomatoes
- soup recipe
- tomato soup
- tomato soup recipe
- croutons
- parmesan cheese
- capers
- anchovies
- puttanesca sauce
- salty flavours
- acidic flavours
- briny and acidic tomato soup
- fennel
- freezer recipe
- comfort food
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Ingredients
- 3 cups (150 g) cubed country bread
- 1/4 cup (60 ml) olive oil
- 1 garlic clove, chopped
- 2 tbsp freshly grated Parmesan cheese
- 2 tbsp chopped fennel fronds
- 1 small fennel bulb, thinly sliced, the white and green parts separated
- 1 onion, chopped
- 1 anchovy fillet or 1/2 tsp anchovy paste
- 1/4 tsp crushed red pepper flakes
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) tomato paste
- 2.2 lb (1 kg) very ripe red tomatoes, cored and chopped
- 2 cups (500 ml) chicken broth
- 2 tsp (10 ml) caper brine
- 2 tsp whole capers
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