This delicious, rustic tomato soup is great for dinner on a rainy, cold fall day or a winter's Sunday lunch in front of the fireplace.  Served with grilled cheese, it is a hearty crowd pleaser that can be made unto 3 days in advance.  Reheats well, and is a great in a lunchbox thermos as well- just add some whole grain pretzels for dipping and you will have happy campers!

INGREDIENTS

• 2 tablespoons olive oil
• 6 medium shallots, thinly sliced
• 1 medium fennel bulb, thinly sliced
• 3 cloves garlic, minced
• Kosher salt
• 1 teaspoon fennel seeds
• dash of Sriracha (optional)
• 2 (28-ounce) cans whole peeled San Marzano tomatoes
• freshly ground black pepper
• 3 tablespoons butter

PREPARATION

1. Heat 2 tablespoons of oil in a dutch oven or other large heavy pot over medium-low heat.
2. Add shallots and fennel. Season with salt. 
3. Cook, stirring occasionally, until vegetables are soft and beginning to brown, about 20 minutes.
4. Add fennel seeds, paprika and Sriracha, and cook stirring often until very fragrant, about 1 minute.
5. Add tomatoes, crushing them with your hands as you go, season with salt and pepper.
6. Cook, stirring occasionally, until tomatoes are beginning to fall apart, about 25-35 minutes.
7. Transfer tomato mixture to a blender, add butter and 1/12 cups water (you can also use stock), and puree until smooth.  Add water slowly if mixture is too thick.  Tip- if you have an immersion blender (these are great to have), the, use it directly in the pot.
8. Return to pot if blender was used.
9. Season with salt and pepper.
10. Keep warm, stirring over low heat.
11. Serve with gruyere grilled cheese sandwiches or grilled rustic toast to dip and soak the delicious soup.