Fire Roasted Tomato Soup
1 medium onion, peeled and sliced
1 teaspoon sugar or 1/2 t Stevia
2 tablespoons olive oil
1/2 bulb fennel, thinly sliced
2 stalks celery with leaves, chopped
3-4 garlic cloves, minced
1/2 cup fresh basil, cut into thin strips
1 teaspoon kosher salt
1/2 teaspoon ground pepper
1 teaspoon celery salt
1 teaspoon fresh thyme
1 28-ounce can fire roasted tomatoes
1 28-ounce can diced or crushed tomatoes
3 cups stock
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Over a medium heat, sauté the onion and sugar in olive oil until slightly browned, about 8 or 9 minutes. Stir frequently to keep from sticking.
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Add garlic, fennel and celery and cook another 3-5 minutes, stirring constantly.
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Add basil, salt, pepper, celery salt, and thyme, stirring to incorporate with onion mix.
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Add tomatoes and stock. Turn heat to medium high and bring to a boil. Once it starts boiling, turn heat back to simmer and cook for 30-40 minutes. Remove from heat and let cool slightly.
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Purée soup with an immerser or in a blender until velvety smooth. Adjust seasonings.
1. Make it creamy: Add 1 cup cream or milk of choice when soup is done. Turn off heat.
2. Allium free: Omit onion and garlic. Use entire fennel bulb and follow directions for onions.
3. Add a garnish:Add croutons, chopped basil or chives or a few roasted grape tomatoes to each bowl before serving.
4. Make it cheesy:Grate a bit of Parmesan Cheese over each bowl before serving.
