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Tomato Fennel Soup with Kingsey Cheese Curd Croutons
  • Prep
  • Total
  • Serving

Tomato Fennel Soup with Kingsey®Cheese Curd Croutons


  • 15 mL (1 tbsp.) olive oil
  • 15 mL (1 tbsp.) butter
  • 1 fennel bulb, trimmed, thinly sliced
  • 2 garlic cloves, finely chopped
  • 796 ml canned San Marzan Italian tomatoes
  • 1.5 litre (6 cups) chicken stock
  • 500 ml (2 cups) baby spinach leaves, coarsely chopped
  • Salt and pepper, to taste
  • 8 slices of baguette bread
  • 375 mL (1 1/2 cup) Kingsey® Cheese Curds


  1. In a large saucepan, heat oil and butter over medium heat.
  2. Add fennel and cook 3 minutes, stirring occasionally. Add garlic and continue to cook 2 minutes. Add undrained tomatoes (breaking them up with a fork) and chicken stock; season to taste. Simmer 5-8 minutes until fennel is tender.
  3. Meanwhile, place 125 mL (1/2 cup) of the Kingsey® Cheese Curds on baguette slices, pepper generously and broil 5-7 minutes.
  4. When ready to serve, add spinach leaves to the hot soup and let sit a few minutes until leaves wilt; garnish each portion with 30 mL (2 tbsp.) Kingsey® Cheese Curds.
  5. Serve with a grilled cheese crouton.