Prep: 1. Dice yellow onion, celery stalk, fennel bulb. 2. Mince garlic. Make: 1. Heat oil in a saucepan over medium-low heat. Saute onion, celery, fennel, garlic and thyme until softened, about 10 minutes. 2. Add chopped tomatoes (and juice), chicken stock, bay leaf and Parmesan rind. 3. Season with salt and pepper and simmer gently until vegetables are tender, about 20 minutes. 4. Remove remaining Parmesan rind and using a blender, puree soup until smooth. 5. Season to taste and garnish with grated Parmesan, some olive oil and fresh fennel fronds (if your bulb had any attached).
To make the tomatoes even tastier: Before adding tomatoes in sauce pan, strain chopped tomatoes, reserving the juice and spread on a baking sheet. Drizzle with 1/3 cup of olive oil and season with sea salt and freshly ground black pepper. Roast in 425 F oven until caramelized, about 20 minutes. Tip when blending soup: Make sure to only fill blender half full of hot soup otherwise you will have a hot mess splattered all over your kitchen!