Chunky Tomato Soup
Ingredients
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1 onion, finely chopped
- 1 fennel bulb, trimmed and finely chopped
- 4 thyme sprigs
- 3 tablespoons tomato paste
- Salt and freshly ground pepper
- 4 cups water
- Two 28-ounce cans peeled Italian tomatoes—drained and finely chopped, juices reserved
- Pan-Fried Potato Croutons , Fennel-Orange Gremolata and diced Fontina cheese, for serving
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