1/4 cup Olive Oil
1 tablespoon Fennel Seed
1 cup chopped Onion
1/2 teaspoon Thyme
1/2 Bay Leaf
1/2 teaspoon minced Garlic
1 tablespoon Fresh Basil
6 Red Bell Peppers - seeds and ribs removed
2 tablespoon minced jalapeno
1/4 cup Flour
5 cups Chicken Stock
2 teaspoon Tomato Paste
1/4 cup chopped fresh Tomato
1 cup Heavy Cream
Salt and Pepper to taste
In a heavy saucepan, heat olive oil over medium heat and add the onions, fennel seeds, thyme, bay leaf, garlic, basil, red pepper, and jalapeno pepper. Saute the vegetables over low heat until wilted, about 10 to 15 minutes. Add flour and stir over low heat about 10 minutes to cook the flour. Add the chicken stock, whisking until smooth, along with the tomato paste and fresh tomatoes. Cook the soup over medium heat, partially covered for about 45 minutes. Puree in a blender or food processor. Return puree to pan and add cream and simmer for about 10 minutes. Taste for seasoning, add salt and pepper to taste.