Carla's Tomato Soup

epicurious.com

Gayle Costner

Moderator at Instant Pot 101 for Beginners. Love reading cookbooks and discovering new recipes to try.

6 tablespoons olive oil, divided

6 medium shallots, thinly sliced

1 medium fennel bulb, thinly sliced

Kosher salt

1 teaspoon fennel seeds

2 teaspoons smoked paprika

¼ teaspoon cayenne pepper (optional)

2 (28-ounce) cans whole peeled San Marzano tomatoes

Freshly ground black pepper

3 tablespoons unsalted butter

6 slices thick country-style bread

Flaky sea salt

Directions at epicurious.com

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