New York Times

Tomato-Fennel Soup With Brie Toasts

Author:Melissa Clark

13 Ingredients

1 hour 30 mins

image of Tomato-Fennel Soup With Brie Toasts recipe by New York Times

13 Ingredients

1 hour 30 mins

image of Tomato-Fennel Soup With Brie Toasts recipe by New York Times
image of Tomato-Fennel Soup With Brie Toasts recipe by New York Times

The childhood pleasure of tomato soup with a side of grilled cheese had been enshrined in my mind since I’d last had it, decades ago. A tart, bright tomato soup and a crispy sandwich with an oozing interior: no wonder they are an iconic match. This recipe, spiked with fennel and Pernod, is livelier and more sophisticated than your usual tomato soup. It has a more complex flavor, too, with the fennel bulb adding a pronounced sweetness, along with a very gentle licorice flavor brought out by the Pernod. Serve with slim croutons seasoned with fennel seeds and topped with Brie. (Here's a helpful tutorial on how to cut up fennel.)

    Serves

    1

    Serves

    1

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    “Whether it’s dinner ideas, breakfast inspiration, or delightful desserts, we’ve got the recipe. We match our results to your tastes, helping you make the most of the food in your fridge. Explore a world of flavours and join the movement towards reducing food waste.”

    “Questions, comments or want your recipe site to be featured? Email us at: hello@gumbo.kitchen"

    Gumbo full logo

    Terms & Conditions

    Site prepared by MOVING

    © 2023 Gumbo Limited. All rights reserved.