French Tomato Soup with Fennel and Orange

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Cast-Iron Cooking Recipes & Tips for Getting the Most out of Your Cast-Iron CookwareFrench Tomato Soup, with its acidic tomatoes, can pick up a metallic taste when cooked in seasoned cast iron. To avoid that, this soup is started in a cast-iron pan, then transferred to a blender (or, use an enameled cast-iron pan and skip the blender).

  • Yield: 4 Servings1-cup


  • 3 tablespoons unsalted butter
  • 1 small baguette, torn into bite-size pieces Salt
  • 1 onion, peeled and quartered
  • 1 fennel bulb, cored and roughly chopped, fronds reserved for garnish
  • 2 carrots, peeled and chopped
  • 2 garlic cloves, peeled
  • 1 teaspoon minced fresh thyme
  • 3 cups vegetable broth
  • 2 tablespoons butter
  • 1 orange Juice and zest
  • 4 small tomatoes, cored and roughly chopped
  • 1 (28-ounce) can crushed tomatoes Freshly ground black pepper
How to Make It
  1. Arrange a wire rack over a baking sheet.
  2. Melt the unsalted butter in a large Dutch oven over medium-high heat. Add the torn bread and cook until browned, turning frequently. Remove with a slotted spoon and season immediately with salt. Reserve until the soup is ready.
  3. Wipe out the Dutch oven, leaving a bit of oil behind, and set aside.
  4. In a food processor, coarsely chop the onion, fennel, carrots, and garlic.
  5. Heat the Dutch oven over medium-high heat, add the onion mixture and thyme, and cook until soft, about 6 minutes, stirring frequently. Add the broth and butter and bring to a simmer.
  6. Wipe out the work bowl of the food processor and carefully ladle the mixture back into it. Add the orange juice and half of the orange zest, rough chopped tomatoes, and crushed tomatoes. Process until smooth. Season with salt and pepper to taste.
  7. Serve garnished with a few croutons, fennel fronds, and the remaining orange zest.

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