Gather your main ingredients.
Slice up the fennel and onion. Fine slices work best because they will cook down easier, but it's all going in the blender in the end, so don't stress yourself out.
Add your olive oil to a sauce pot over low heat. Slide in the sliced onion and fennel. Let the vegetables wilt gently, stirring occasionally. Your kitchen is about to smell really good.
When the fennel and onion are tender, almost melting into the olive oil, crush your garlic roughly with the back of your knife and toss it in.
Dice up the fresh tomatoes. When you can smell the garlic in the pan, toss in the fresh tomato. Fresh tomato isn't crucial to this recipe by any means. I think it adds something, but it's probably imperceptible in the final product.
Let the fresh tomatoes cook down a moment, and add in your red wine. Let the wine simmer down, just to cook off most of the alcohol.
Add the canned tomatoes. Simmer gently for about 30 minutes, stirring occasionally.
Carefully transfer your soup to a blender. If you've never blended a hot liquid before, you're in for a treat (i.e. you may want to toss it in the fridge for a bit to not risk disaster). Make sure the lid is on nice and tight. You probably wanna throw a dish towel over the top for good measure. Make sure your blender is on it's lowest setting. Pulse a couple of times to test the waters. When you think she can take it, start giving her more power. If you can get up to 30 seconds on high power, your soup is probably pretty smooth. Pour it back into the pot.
Adjust the seasoning and send it out. I served this batch with some greek yogurt and rendered bacon for garnishing.
