Tomato-Fennel Soup With Brie Toasts

The childhood pleasure of tomato soup with a side of grilled cheese had been enshrined in my mind since I’d last had it, decades ago. A tart, bright tomato soup and a crispy sandwich with an oozing interior: no wonder they are an iconic match. This recipe, spiked with fennel and Pernod, is livelier and more sophisticated than your usual tomato soup. It has a more complex flavor, too, with the fennel bulb adding a pronounced sweetness, along with a very gentle licorice flavor brought out by the Pernod. Serve with slim croutons seasoned with fennel seeds and topped with Brie.

Ingredients

• 7 tablespoons unsalted butter
• 2 medium fennel bulbs, cleaned and thinly sliced, fronds chopped and reserved
• 1 large onion, halved, peeled and thinly sliced
• 2 teaspoons coarse kosher salt
• 4 garlic cloves, finely chopped
• ½ teaspoon chile powder
• 3 tablespoons Pernod
• 2 28-ounce packages or cans chopped tomatoes packed in purée (such as Pomì)
• 1 cup chicken stock
• 1 teaspoon black pepper
• 6 baguette slices
• 1 teaspoon fennel seeds
• 3 ounces Brie, thinly sliced

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    288 calories; 18 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 21 grams carbohydrates; 6 grams dietary fiber; 10 grams sugars; 8 grams protein; 50 milligrams cholesterol; 1311 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Melt 6 tablespoons butter in a large pot over medium heat. Add fennel, onion and 1/2 teaspoon 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. Stir in Pernod and cook until almost completely evaporated, about 3 minutes.
2. Pour in tomatoes, 1 1/2 cups water and the stock. Bring to a simmer and cook gently, uncovered, for 30 minutes. Season with 1 1/2 teaspoons salt and the black pepper. Purée soup in batches using a blender or immersion blender until smooth.
3. Transfer soup back to pot over medium heat; simmer until slightly thickened, 5 to 10 minutes more. Scrape down sides and bottom of pot occasionally. Remove from heat and cover to keep warm.
4. Heat oven to 350 degrees. Spread bread slices on a large baking sheet. Bake until light golden, about 10 minutes.
5. Toast fennel seeds in a small skillet over medium heat until fragrant and lightly colored, 2 to 3 minutes. Melt in remaining 1 tablespoon butter.
6. Adjust oven temperature to broil and position rack 6 inches from heat. Brush toasts with fennel-seed butter and top with Brie. Return to oven and broil until bubbly and golden, 1 to 3 minutes (check every minute or so to see that they are not burning). Ladle soup into bowls and top with a cheese crouton. Garnish with fennel fronds.

90 minutes