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
• 1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
• Kosher salt
• 1 tablespoon unsalted butter
• 2 tablespoons extra-virgin olive oil
• Freshly ground black pepper
• 1/4 cup chopped fennel fronds
• 1/4 cup finely chopped flat-leaf parsley leaves
• 1 teaspoon finely grated orange zest
• 1 tablespoon extra-virgin olive oil
• Kosher salt

Steps

1. Make the soup: In a large soup pot, heat the olive oil. Add the onion, fennel, and thyme and cook the vegetables over moderately high heat, stirring occasionally, until the onion and fennel are softened, about 8 minutes. Stir in the tomato paste and season with salt and pepper. Cook, stirring, for 5 minutes. Add the water and the tomatoes and their juices and bring to a boil. Simmer the soup over moderate heat, stirring occasionally, until the liquid is reduced by one-third, about 30 minutes. Discard the thyme.
2. Transfer half of the soup to a blender and puree until smooth. Return the puree to the pot.
3. Prepare the croutons: Put the potatoes in a medium saucepan and cover with 1 inch of water. Season with salt and bring to a boil. Drain the potatoes in a colander and let stand for 5 minutes.
4. In a medium nonstick skillet, melt the butter in the olive oil. Add the potatoes and cook over high heat, stirring occasionally, until golden and crispy, about 5 minutes. Season with salt and pepper and serve.
5. Make the gremolata: Mix all of the ingredients in a small bowl.
6. Serve the soup with Pan-Fried Potato Croutons, Fennel-Orange Gremolata, and diced Fontina cheese.