TOMATO SOUP WITH PARMESAN TOAST

[TwT]

TOMATO SOUP
WITH PARMESAN TOAST


2 teaspoons olive oil
2 cups chopped onion
2 cups chopped fennel bulb
2 garlic cloves, minced
4 cups organic vegetable broth
1 (28-ounce) can diced tomatoes, undrained
1 thyme sprig
14 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 (1-ounce) slices diagonally cut French bread (about 1-inch thick)
6 tablespoons shredded Parmesan cheese
Heat oil in a large Dutch oven over medium-high heat. Add onion to pan;
sauté 3 minutes. Add fennel; sauté 3 minutes. Add garlic; sauté 5 minutes
or until vegetables are tender. Add broth, tomatoes, and thyme to
pan; bring to a boil. Partially cover, reduce heat, and simmer 35 minutes.
Remove pan from heat; cool 5 minutes. Discard thyme sprig. Place half
of tomato mixture in a blender. Remove center piece of blender lid (to
allow steam to escape); secure lid back on blender. Place a clean towel
over opening in blender lid (to avoid splatters). Blend until almost
smooth. Pour into a large bowl. Repeat procedure with remaining tomato
mixture. Stir in salt and pepper; keep warm. Preheat broiler. Place
bread slices on a baking sheet. Sprinkle 1 tablespoon cheese on each.
Broil 2 minutes or until cheese melts.