Pesto Tomato Soup With Fennel and Basil

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Pesto Tomato Soup With Fennel and Basil

 

2 tablespoons olive oil

1 medium onion, diced

1 fennel bulb, trimmed and diced

1 garlic clove, minced

1/4 cup dry white wine

1/2 to 1 teaspoon saffron threads, pulverized then

steeped in 1 tablespoon boiling water

1/4 cup fresh basil leaves, finely shredded

4 cups peeled and finely chopped tomatoes and juice or

use a 2-pound can of tomatoes

1 cup water

salt and pepper to taste

1/4 to 1/2 cup basil leaves for garnish

 

In a large saucepan, heat oil over medium-low heat,

then add onion, fennel and garlic. Cover and cook

gently for about 10 minutes. Pour in the wine and

steeped saffron, then stir in the basil. Bring to a

boil over medium-high heat, then reduce the heat to

low and simmer for 1 to 2 minutes. Add tomatoes with

juice and water. Return to boil over high heat, then

reduce the heat to low and simmer for about 30

minutes, partially covered. To serve, add salt and

pepper, then stir in the additional basil garnish.

Ladle the soup into bowls.

Serves 2 to 4.

 

 

 

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