One time when I was young, I visited a friend and was invited to stay for lunch. Her mother said she was making tomato soup, ordinarily one of my favorite dishes. But in my friend's house, tomato soup came from a can. When we sat down to eat, it was only my good manners that kept me from saying, "You call this tomato soup? Where's the depth of flavor from the roasted tomatoes, the sweetness from the fennel balanced with the tang from the sauerkraut, and the toothsome texture?" Yes, when it came to food, I was a precocious child. I hope you enjoy tomato soup like it should be made, with depth of flavor from the roasted tomatoes, the sweetness from the fennel, balanced with the tang from my sauerkraut.
Ingredients
- 10 Roma or heirloom tomatoes, halved
- ½ cup Bubbies Sauerkraut, drained
- 4 garlic cloves
- 2 large shallots, chopped
- 1 cup fennel, chopped
- 1 tbsp fresh oregano
- 28-oz can San Marzano tomatoes
- 1 cup water
- 1 tsp maple syrup or sugar
- ½ cup cream (optional)
- 4-6 slices of artisan bread
- 4 oz of aged white cheddar, sliced thin
- 2 tbsp olive oil
- 2 tbsp fennel fronds, chopped for garnish (optional)
- Salt and freshly ground pepper
Directions
- Heat oven to 250 degrees.
- Toss fresh tomatoes and garlic cloves with 1 tablespoon of olive oil, a pinch of salt, and pepper; place cut side down on parchment-lined baking sheet and roast for 1 hour.
- Remove from oven, cool briefly, and remove skins.
- While tomatoes are roasting, in a soup pot heat 1 tablespoon olive oil over medium heat.
- Add shallot, fennel, salt, and pepper.
- Cook 3-5 minutes until soft.
- Turn heat to low. Add oregano, and cook for a few more minutes.
- Add canned tomatoes and all the juice plus water and a bit of maple syrup or sugar.
- Continue to cook on low for 20 minutes.
- Add roasted tomatoes and sauerkraut to pot and cook for 10 more minutes.
- With immersion blender, puree soup to desired consistency.
- Taste and adjust seasoning if necessary.
- Add cream for a richer soup.
- Serve soup with a tablespoon of sauerkraut, some fennel fronds and a drizzle of olive oil. (If you prefer a smoother soup, strain it before adding cream).
- To make grilled cheese toasts, preheat oven to Broil.
- Place bread slices on parchment-lined baking sheet and brush with remaining olive oil.
- Place cheese slices on bread and broil until melted and slightly crispy.
- Serve with freshly ground pepper alongside the tomato soup.
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