Tomato Fennel Soup with Tomato Olive Crostini

Well, it’s American thanksgiving weekend, and oddly enough, we put together quite the feast last night and invited some close friends of our to celebrate with us.  This was round 1 of the food, and what a round it was.  This has to be the most delectable soup I have ever had, and it’s simplicity certainly helps seal the deal.

Read on to find out just how dead simple this savory tomato soup is!

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Ingredients

• 1/2 cup cherry or grape tomatoes
• 8 olives, pitted and slivered
• 4 garlic cloves, minced
• 1/4 cup fresh basil, slivered
• 2.5 tbsp olive oil
• Generous pinches of salt and pepper
• 2 tbsp crumbled feta (optional)
• 1/2 cup finely chopped onion
• 1/2 tsp fennel seeds
• 1 orange
• 2 x 500ml cartons of tomato or red pepper with tomato soup
• Pinch of cayenne pepper
• Diagonally cut slices of baguette, toasted

Directions

1. Slice tomatoes into quarters and place in a small bowl along with olives, 1 minced garlic clove, basil, 1.5 tbsp olive oil, salt and pepper. Stir. Gently stir in feta if using.
2. Heat remaining oil over medium heat. Add onion and cook for 2 minutes. Add remaining minced garlic, fennel seeds and 2 wide strips of orange peel. Sauté until onion is tender, 1 to 2 more minutes. Add soup, 1/4 cup juice from orange and cayenne. Bring to a boil, reduce heat and simmer covered for 10 minutes to blend flavours. Discard orange peel.
3. Ladle into soup bowls. Divide tomato mixture onoto each baguette slice.  Place baguette onto soup.
4. Enjoy!!!

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2. Hearty Beef Vegetable Soup
3. Autumn Root Vegetable Soup