Tomato Cream Soup with Fennel

Peel and finely chop the onion and garlic. Wash the fennel bulb, cut in half lengthwise and also finely chop one half. Cut off the fennel greens and keep fresh in a water glass. Heat 2 tablespoons of oil in a saucepan and sauté the onion, garlic and fennel until translucent. Add the peeled tomatoes and a pinch of sugar and let everything stew for 5 minutes. Now deglaze with wine, pour in strained tomatoes, vegetable soup and Rama Cremefine to boil and let the soup simmer on low heat for 15 minutes. Meanwhile, cut the fennel half into very fine fans and fry in the remaining olive oil until crispy. Finely puree the tomato soup with a hand blender and season with salt and pepper. Pour the soup into plates and place the fennel fans in the center. Serve garnished with basil leaves and fennel greens.

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