Spicy Tomato Soup

1. Heat a large, heavy-bottomed pot (or Dutch oven) over medium heat. Add the olive oil. Once hot, add the onion, carrots, and celery. Season with a good pinch of salt. Saute for about 6-8 minutes until tender and slightly caramelized, stirring often. 
2. Stir in the garlic, crushed red pepper, and fennel seeds. Let cook for another minute. Pour in the crushed tomatoes and stock. Bring the soup to a boil. Reduce the heat to medium-low and simmer for 30 minutes, stirring occasionally. 
3. Stir in the heavy cream. Transfer the soup to a blender (working in batches if needed). Blend for 90 seconds until smooth and creamy. Taste the soup and adjust the seasoning to your liking. 
4. Serve the soup warm with grated parmesan & a pinch of crushed oregano on top. Serve the garlic cheese bread (recipe below) alongside. 

Garlic Cheese Bread

1. Preheat the oven to 425°F. Place the slices of bread onto a sheet pan. 
2. Melt the butter in a small saucepan over medium heat. Add the sage leaves and allow to crisp. Use a slotted spoon to transfer the sage to a paper towel (reserve for the top of the soup). Turn off the heat.
3. Whisk the garlic powder and salt into the butter. Brush the butter mixture generously onto each slice of bread. Distribute the fontina cheese evenly over top. 
4. Bake for 6-8 minutes until the cheese is melted and the bread is crisp.