Summary

Ingredients

• 150 g cream cheese
• 1 tuber fennel, (approx. 300g)
• 600 ml vegetable stock
• 1 tablespoon margarine
• 1 tablespoon oil (sunflower oil)
• 3 slices toast
• 500 g tomato (s)
• 1 teaspoon tomato paste
• 1 pinch (s) sugar
• 1 onion (s)
• possibly Pernod
• salt and pepper

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Instructions

1. Peel the tomatoes and cut into small pieces. Clean, wash and dice the fennel. Peel and finely dice the onion. Sweat the onion and tomato paste in oil. Add the fennel, sauté. After 8 minutes add the tomatoes and stock and simmer for about 12 minutes over medium heat. Season with salt, pepper and sugar. Dice toast bread 1 cm in size. Brew until crispy in the hot margarine. Puree the soup in the blender, heat it up, stir in the cream cheese.
2. Tip: Season with Pernod (to taste) and sprinkle with croutons.