Chunky Tomato Soup

Perhaps you're wondering what to eat with your cheesy bread? Here's a version of tomato soup that's much tastier than the one that comes from a can. At first, I thought cooking the tomato paste for so long before putting in the other ingredients was odd, but it ended up carmelized and naturally sweet. I might try that technique the next time I make chili.... You don't need the gremolata, but it adds a nice, fresh touch.

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

Directions
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. Transfer half of the soup to a blender and puree until smooth. Return the puree to the pot.

Serve the soup with Pan-Fried Potato Croutons, Fennel-Orange Gremolata and diced Fontina cheese.

Gremolata
Ingredients
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 Salt