Sausage, Fennel, and Tomato Soup with Triple-Cheese Toast

• Leeks
• Butter
• Thyme
• 1 thinly sliced fennel bulb for 1 of the yellow onions
• 4 crushed garlic cloves for the shallots
• 1 28-ounce can crushed tomatoes for 4 cups of the beef stock
• Shredded Fontina for the Gruyere
• Shredded Provolone for the Cheddar
• Shredded Scamorza (smoked, firm mozzarella) for the smoked Gouda
• 1 pound bulk sweet Italian sausage

1. Heat a medium soup pot over medium-high heat.
2. Add the EVOO and brown the sausage.
3. Remove with a slotted spoon.
4. Add the onions, fennel, and garlic and cook for 10 minutes.
5. Add the sausage back, deglaze the pan with the wine, add the tomatoes and 2 cups beef stock, and bring to a boil.
6. Season with salt and pepper to taste and serve with the cheese toasts, made just as for the master recipe, #307, using the cheesy combo listed.

leeks, butter, thyme, onions, garlic, tomatoes, gruyere, cheddar, gouda, sausage

Taken from www.epicurious.com/recipes/food/views/sausage-fennel-and-tomato-soup-with-triple-cheese-toast-374517 (may not work)