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Tomato Soup with Fennel, Leek & Potato

by Perla Meyers

read reviews (7)

Loaded with fennel and potatoes, this hearty tomato soup is perfect with a grilled cheese sandwich, but a fresh spinach salad would make the meal too. For an elegant twist, try puréeing the soup (see tip below). The Pernod is optional, but we highly recommend including it because it enhances and deepens the fennel flavor beautifully.Serves four to six.Yields 5-1/2 cups.

From Fine Cooking 91, pp. back cover

January 16, 2008

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by grlup, 2/26/2013Really liked this soup for a change of pace. I pureed the soup and added extra Pernod. I thought it needed a bit more. I did this before reading the other reviews below. So I think the suggestions to add more Pernod is spot on.

by meflow900, 7/19/2008Outstanding soup in the puréed form! I think puréeing it pulls all the flavors together. I also added an extra generous splash of Pernod stirred in at the end as suggested by another reviewer. That really was the clincher. This is an elegant soup with a unique flavor profile.

by sicilianson, 4/21/2008The fist time I made this soup it was good but needed something to be able to make it a meal. Second time I seasoned ground turkey with ground fennel, ground cumin, salt and pepper. Sauted it in the soup pot. Removed it to a bowl,drained the fat and continued with the recipe. I added the turkey to the soup for the last 10 minutes; and coupled with a salad it made a wonderful one pot meal.

by joelp01, 4/3/2008I used fire-roasted canned tomatoes to enhanced the flavor and a stick blender to make it smooth. This will be a staple all year long

by lpicc, 2/13/2008After making the Classic Tomato Soup (which was excellent btw), I was a little disappointed in this recipe. It was good but it just didn't seem to have the rich tomato flavor of the Classic recipe. And although I like fennel and leeks, I just didn't care for the flavor combination in this soup. I don't think I would make this again.

by RCaven, 1/25/2008I have already made this soup twice within a week of receiving the magazine!! The Pernod is a MUST. I also added an extra tablespoon after running the soup through the blender, and served with sour cream. I used Parmalat brand diced tomatoes. The first day it is good...the second day you will be eating every drop and looking for more. Not your ordinary tomato soup - the flavors explode!

by grimmr, 1/22/2008It was a cold day here in Toronto and this soup did a superb job of warming me up. Simple and delicious in 45 minutes from start to finish. I followed this recipe exactly, except for adding a few extra fennel seeds (whole). I would absolutely make this again!

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