| | Vegetable stock; made w/additional: |
| 2 | c | Canned tomatoes |
| 1/2 | ts | Anise seed |
| 1/2 | ts | Fennel seed |
| 1 | lg | Yellow onion; diced, about 2 cups |
| 3/4 | ts | Salt |
| 1 | ts | Anise seed; ground |
| 1 | ts | Fennel seed; ground |
| 4 | | Cloves garlic; finely chopped |
| 2 | md | Carrots; diced, about 1 cup |
| 2 | md | Fennel bulbs, quartered lengthwise; cored, |
| | Hinly |
| | Liced |
| | About 2 cups |
| 1/2 | c | Dry sherry |
| 2 | lb | Fresh tomatoes, peeled, seeded, pureed; about 3 |
| | Ups or - |
| 28 | oz | Canned tomatoes with juice; pureed |
| | Salt and pepper; to taste |
| | Sugar; as needed |
| | Grated parmesan cheese; OPTIONAL |
| | Garlic Croutons: |
| 2 | | Cloves garlic; finely chopped |
| 1/4 | | French baguette; thinly sliced |
