Ingredients
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3 tablespoons Unsalted Butter
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1 small Baguette
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Salt
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1 Onion
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1 Fennel Bulb
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2 Carrots
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2 Garlic
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1 teaspoon minced fresh Thyme
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3 cups Vegetable Broth
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2 tablespoons Butter
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1 small Orange Juice
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4 small Tomato
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(28-ounce) can crushed Tomato
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Freshly ground Black Pepper
Directions
French tomato soup, with its acidic tomatoes, can pick up a metallic taste when cooked in seasoned cast iron. To avoid that, this soup is started in a cast-iron pan, then transferred to a blender (or, use an enameled cast-iron pan and skip the blender).
Steps
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1
Done
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Arrange a wire rack over a baking sheet. |
|
2
Done
|
Melt the unsalted butter in a large Dutch oven over medium-high heat. Add the torn bread and cook until browned, turning frequently. Remove with a slotted spoon and season immediately with salt. Reserve until the soup is ready. |
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3
Done
|
Wipe out the Dutch oven, leaving a bit of oil behind, and set aside. |
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4
Done
|
In a food processor, coarsely chop the onion, fennel, carrots, and garlic. |
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5
Done
|
Heat the Dutch oven over medium-high heat, add the onion mixture and thyme, and cook until soft, about 6 minutes, stirring frequently. Add the broth and butter and bring to a simmer. |
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6
Done
|
Wipe out the work bowl of the food processor and carefully ladle the mixture back into it. Add the orange juice and half of the orange zest, rough chopped tomatoes, and crushed tomatoes. Process until smooth. Season with salt and pepper to taste. |
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7
Done
|
Serve garnished with a few croutons, fennel fronds, and the remaining orange zest. |
