Tomato Soup

Serves: 4 

Onion1 largechopped
Fennel bulb1 largechopped
Butter8 tbsp1 stick
Flour1/4 cup
Whole tomato2 x 28oz canshand crushed
White wine1 cup
Wateras needed
Saltto taste
Sugarto taste
Tomato pasteto tasteoptional
Chili oilto tastegarnish

  • Reserve fennel stalks and fronds for later
  • Melt butter, cook onion and fennel until soft
  • Add pepper and flour, stir for few minutes
  • Add tomatoes and wine, simmer for 30 minutes
  • Blend soup, add salt, water, and sugar to taste
  • Garnish with chili oil and fennel leaves, serve with grilled cheese