Step 1

Preheat oven to 180°C/160°C fan-forced.

Step 2

In a large saucepan, heat oil; cook fennel, onion and garlic, stirring, until onion softens. Add tomato and stock; bring to the boil. Reduce heat; simmer, covered, stirring occasionally, 15 minutes. Uncover; simmer, stirring occasionally, about 15 minutes or until tomato is soft and pulpy.

Step 3

Meanwhile, cut bread into 2cm cubes. Place on oven tray; spray lightly with oil. Toast about 10 minutes or until croûtons are crisp.

Step 4

Blend or process soup, in batches, until smooth. Pass soup through food mill or fine sieve; reheat soup in same pan. Serve soup topped with croûtons.