FRENCH 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 enamelled cast-iron pan and skip the blender).
INGREDIENTS
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
Juice and zest of 1 small orange
4 small tomatoes, cored and roughly chopped
1 (28-ounce) can crushed tomatoes
Freshly ground black pepper
Makes four 1-cup servings
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.