Tomato and fennel soup
Warming and nourishing, this thick, tasty tomato and fennel soup topped with crunchy fresh croutons is lovely at lunchtime, or for a quick boost late in the aft
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Ingredients
- 2 teaspoons olive oil
- 1 medium fennel bulb, coarsely chopped
- 2 medium brown onions, coarsely chopped
- 2 cloves garlic, quartered
- 1 kilogram tomatoes, quartered
- 3 cups (750 millilitres) vegetable stock
- 4 slices white bread, crusts removed
- cooking-oil spray
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