In soup, I find that fennel complements the flavors and textures of tomatoes and shrimp.

Ingredients:

Roasted Fennel
3 bulbs fresh fennel, chopped and stems discarded
2 to 3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
Soup
3 tablespoons olive oil
4 whole cloves garlic, peeled
1 large Spanish onion, diced
2 ribs celery, diced
2 carrots, peeled and sliced
6 cups peeled whole tomatoes (canned or fresh)
4 cups fish or chicken stock
1 tablespoon fennel seeds
1 pound uncooked small shrimp, peeled and deveined
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
8 to 10 leaves fresh basil, torn
Kosher salt and freshly ground black pepper, to taste

Directions:

For the roasted fennel: Preheat the oven to 425°F. Place the fennel in a small roasting pan and drizzle with olive oil. Season with salt and pepper. Bake for 25 minutes, or until the edges turn a light caramel color.

For the soup: Heat the olive oil in a large, heavy-bottomed stockpot over medium-high heat. Sauté the garlic, onions, celery, and carrots for 10 minutes. Add the tomatoes, stock, and fennel seeds. Bring to a boil.

Reduce the heat to medium low and simmer for 30 minutes. Remove from the heat. Puree the soup in the pot using a hand blender or working in batches with a regular blender until smooth. Return to the heat. Add the shrimp and cook for 3 to 5 minutes. Add the roasted fennel, olive oil, vinegar, basil, salt, and pepper. Return to the stove and heat an additional 2 minutes.

Makes 12 servings