I made tomato soup based on Adam Ragusea's recent video. It's a simple reciple:
Chop a medium-large onion, shave a bulb of fennel and toss both into a stick of butter with some freshly ground black pepper (he adds celery seeds, I added two stalks of celery chopped).
Add two large cans of quality tomatoes, with the juice and a glass of water or some white wine.
Bring to a simmer and wait until mostly ready, you can use a potato masher to break the tomatoes and speed the process (so it's about 45 minutes).
Puree with a stick blender, then add salt, water and pepper to preference. Straining optional. Sugar is optional if the tomatoes are too acidic.
I did exactly that and got what I thought was a pretty basic and decent tomato soup. But while the onion was very pronounced (and not very cooked, to be honest, so I'd brown the onions a bit before adding the rest), there is no hint of the fennel.
Other than using two bulbs of fennel, what could possibly be the reason, and how do I make it more flavorsome?