Sauté and simmer tomatoes from the garden, or the market, until they burst to make this tangy soup.
Every summer, it’s the same thing with our tomato plants. Nothing, nothing, nothing and then wham – tomatoes by the boatload. This summer, the timing coincided with having a leftover fennel bulb from last week’s caramelized fennel cooking adventures that wasn’t getting any younger.
Tomato Fennel Soup seemed like the obvious answer – except just about every version we found involved canned tomatoes; and most of them involved puréeing. I wanted something quick and easy, something a little on the rustic side. And I wanted to see the ingredients I was eating. So I improvised.
Not that I’m totally against puréed soups. More than a few have been featured on these pages, from Julia’s Potage Parmentier to Marion’s Cold Cucumber Avocado Soup with Radish Garnish and Strawberry Gazpacho and two different vichyssoises, one with watercress, the other with green garlic. But as I said, I wanted to see what I was eating this time.
And this was how the soup I saw in my head would come together: I would sauté the fennel bulb, an onion, some cherry tomatoes and garlic together, add some thyme, broth and water and a little salt and pepper, then throw in some broken spaghetti noodles. When it was done cooking and ladled out into bowls, I would top it with snipped fennel fronds.