Tomato-Fennel Soup


  • 6 unsalted butter
  • 2 medium fennel bulbs, cleaned and thinly sliced, fronds chopped and reserved
  • 1 large onion, halved, peeled and thinly sliced
  • 2 tsp. coarse kosher salt
  • 4 garlic cloves, finely chopped
  • ½ tsp. chili powder
  • 2 28-ounce cans chopped tomatoes packed in puree (such as Pomi)
  • 1 cup chicken or vegetable stock
  • 1 tsp. black pepper
  • 1 tsp. fennel seeds
  • 1 small container Greek plain yogurt


Melt the butter in a large pot over medium heat. Add fennel, onion and ½ tsp. salt. Toss to combine. Reduce heat to medium-low. Partly cover and cook, stirring occasionally, until vegetables are very tender, about 20 minutes. Stir in garlic and chile powder, cook 1 minute. Pour in tomatoes, 1 ½ Cup water and the stock. Bring to a simmer and cook gently, uncovered for 30 minutes. Season with 1 ½ tsp. salt and the black pepper. Puree soup in batches using a blender until smooth. Transfer soup back to pot over medium heat; simmer until slightly thickened, 5 to 10 minutes. Remove from heat and cover to keep warm. Toast fennel seeds in a small skillet over medium heat until fragrant and lightly colored. 2 to 3 minutes. Serve with a dollop of yogurt, and sprinkle fennel seeds.

Recipe adapted from NYT Cooking by John Craig, executive Chef for Clarke.