Smoked tomato and fennel soup

This recipe gets its smokiness from tea leaves and smoked paprika

Smoked tomato soup recipe

We're big on cooking with tea this year, so we sent Dan Clapson to the set of Breakfast Television in Vancouver recently to show how easy cooking with tea can be, with this awesome soup that's perfect for those cold, rainy days in Vancouver (or those even colder, snowy days everywhere else across the country).

Smoked tomato and fennel soup

1 bulb fennel, fronds removed and reserved for garnish
2 tbsp olive oil
1 yellow onion, diced
2 cloves garlic, minced
4 cups good quality crushed tomatoes
1 cup heavy cream
2 cups chicken or vegetable stock
1 tbsp white wine vinegar
2 tsp lapsang souchong tea, finely ground
1 tsp smoked paprika
1/2 tsp cayenne pepper
salt and pepper, to taste

Preheat oven to 400 F. 

Cut fennel bulb in half lengthwise, coat with1 tbsp olive oil and roast in oven until slightly softened and golden brown, about 30 minutes.

Heat remaining olive oil in medium pot over medium-high heat, add onions and garlic and cook until softened, about 5 minutes.

While that’s cooking, place tomatoes and cream into a blender and puree until very smooth (or place in separate bowl and blend with immersion blender).

Pour tomato mixture into pot with garlic and onions, along with stock, increase heat to medium-high, and bring to a simmer.

Slice roasted fennel and add to tomato mixture, along with vinegar, tea and spices, reduce heat to medium, and let simmer for 20 minutes, stirring occasionally.

Season to taste with salt and pepper, garnish with leftover fennel fronds and serve.

Serves 4-5
Prep Time:
20 minutes
Cook Time:
30 minutes