La Madeleine Red Pepper Soup

Directions

1. Preparation:In a heavy saucepan, heat extra virgin olive oil over medium heat and add in the onions, fennel seeds, thyme, bay leaf, garlic, basil, red pepper, and jalapeno pepper. Saute/fry the vegetables over low heat till wilted, about 10 to 15 min. Add in flour and stir over low heat about 10 min to cook the flour. Add in the chicken stock, whisking till smooth, along with the tomato paste and fresh tomatoes. Cook the soup over medium heat, partially covered for about 45 min. Puree in a blender or possibly food processor. Return puree to pan and add in cream and simmer for about 10 min. Taste for seasoning, add in salt and pepper to taste.