Chunky Tomato Soup

Ingredients

• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 1 onion, finely chopped
• 1 fennel bulb, trimmed and finely chopped
• 4 thyme sprigs
• 3 tablespoons tomato paste
• Salt and freshly ground pepper
• 4 cups water
• Two 28-ounce cans peeled Italian tomatoes—drained and finely chopped, juices reserved
• Pan-Fried Potato Croutons , Fennel-Orange Gremolata and diced Fontina cheese, for serving

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