Fine Cooking 97: A touch of crushed fennel seeds and orange juice brings a world of nuance to your typical tomato soup.

• 2 Tbs. extra-virgin olive oil
• 1/3 cup medium-diced onions
• 1/4 cup thinly sliced celery (halve lengthwise then slice crosswise)
• 1/3 cup thinly sliced carrots (peel, halve or quarter lengthwise, then slice crosswise)
• 1/3 cup finely chopped shallots
• 2 tsp. minced garlic
• Kosher salt
• 1 tsp. crushed fennel seed
• 2 28-oz. cans whole tomatoes, drained and coarsely chopped
• 5 cups vegetable broth, preferably homemade
• 3 Tbs. orange juice
• 1/4 cup heavy cream
• 1/2 tsp. rice vinegar; more to taste
• freshly ground black pepper
• 1 cup homemade croutons

1. In a 4- to 5-quart saucepan or Dutch oven, heat the olive oil over medium-low heat. When hot, add the onions, celery, carrots, shallots, garlic and a pinch of kosher salt. Stir well, cover, reduce the heat to low, and cook, stirring occasionally, until the vegetables are softened, 8 to 10 minutes. Stir in 1 tsp. kosher salt and the crushed fennel seed..
2. Add the tomatoes, vegetable broth, and orange juice, stir well, and bring to a simmer over medium heat. Cook, uncovered, stirring occasionally, until the vegetables are very tender and the soup is full-flavored, 7 to 20 minutes.
3. Take the pan off the heat and let the soup cool for 5 minutes. Working in batches, puree the soup in a blender (fill the jar no more than half full and vent the lid, topping it with a folded kitchen towel to prevent hot splashes). Wipe the pan clean and put the soup back into the pan.
4. Add the cream and 1/2 tsp. of the vinegar. Season the soup with salt and pepper. Taste the soup and adjust the seasonings with more salt, pepper, or vinegar as needed.
5. Ladle into 8 soup bowls and garnish each serving with 1 to 2 Tbs. of the croutons.