adapted from deliciously ella

ingredients for 2-4 adjusting to suit
2 tbsp olive oil for frying
red onion peeled and chopped
2 garlic cloves peeled and chopped
1 tea spoon chilli flakes
salt

3-4 thyme leaves or 1 tbsp thyme
fennel bulb sliced like celery – keep sprigs at top for dressing the soup
1 tbsp tomato puree

600 – 800 g (for 2-4) fresh tomatoes or mix of a 400g tin and fresh toms – cut out stalk ends and coarsely cut since it will boil down

1 tbsp maple syrup

600 – 1000 ml (for 2-4) veg stock

pepper seasoning

method

heat a soup pan over medium heat with the oil and cook onion, garlic and salt for 5 mins until soft

add thyme leaves, fennel and tomato puree and cook for another 10 mins

add rest of the ingredients and bring to the boil then simmer and cook for about 30 mins, adding stock if it gets too thick

remove from heat then blitz with a blender or hand whisk until desired consistency is reached, coarse to smooth

re-heat for another 5-10 minutes seasoning with the pepper

serve with fennel sprigs, toasted seeds and pumpkin oil, plus plenty of warm white bread eg. if this is a main course