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Rach shares her recipe for a smoky fire-roasted tomato bisque with homemade cheesy croutons. She uses heavy cream here (that's what makes it a bisque) but you can easily make it dairy-free too:
"You can omit the dairy and turn this into a tomato soup, and it's a delicious pasta sauce if you use less of the chicken or vegetable stock in the dish—it's super versatile," says Rach. For vegetarians, simply skip the 'nduja.
Heat EVOO in soup pot or Dutch oven over medium heat, 3 turns of the pan, add fennel, onion, carrot and season with salt, sweat 5 to 7 minutes partially covered, add garlic and stir a minute or 2. If using 'nduja, make a space or well at the center and melt 'nduja and stir. Add tomatoes, passata, a sprinkle of sugar, basil and broth or stock, bring to a simmer and cook 30 minutes.
Remove from heat and puree with immersion/stick blender and stir in cream. Return to stove to keep warm on low heat. Serve in bowls topped with cheesy croutons.