Chunky Tomato Soup

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1/4 cup plus 2 tablespoons extra-virgin olive oil

1 onion, finely chopped

1 fennel bulb, trimmed and finely chopped

4 thyme sprigs

3 tablespoons tomato paste

Salt and freshly ground pepper

4 cups water

Two 28-ounce cans peeled Italian tomatoes—drained and finely chopped, juices reserved

Pan-Fried Potato CroutonsFennel-Orange Gremolata

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