Crab, tomato and fennel soup is a wonderfully light option for warmer days. With the creaminess to satisfy any comfort food cravings but skipping the more hearty ingrediants, you can have your soup and eat it as the temperatures start to climb.

Spend extra time chopping the ingredients to make them as fine as possible, as this is what gives the soup its velvety texture. For colder days, remember to serve the crab, tomato and fennel soup in a heated bowl for a warming experience. Add the dried chilli flakes if you like your soup to have an extra kick! For those that find smooth soups dull, use extra crabmeat and a snippet of fennel frond as a topping.

For more soups with a surprising twist, have a go at our tomato soup with chilli vodka. Or, if you simply like a bit of spiciness, read our recipe for spiced lentil with coriander and coconut soup. With soups that pack a punch, like our crab, tomato and fennel soup, this warming, comfort dish will never be dull again.

CREAMY CRAB, TOMATO AND FENNEL SOUP

This soup is perfect for warmer days.

Serves 8

• 2 white onions, finely diced
• 8 sticks celery, finely diced
• 2 heads fennel, finely diced (save the fronds)
• 2 tbs butter
• 2 tbs olive oil
• 8 large tomatoes, about 800g (13⁄4lb), blanched, peeled and de-seeded
• 1 litre (13⁄4 pints) hot light shellfish or vegetable stock
• Pinch dried chilli flakes
• 250g (9oz) white crabmeat
• 200ml (7fl oz) double cream

In a saucepan, gently sauté onions, celery and fennel with the butter and oil until they are soft (this will take about 15 minutes).

Finely chop the flesh of the tomatoes and add to the pot with the stock, chilli and three-quarters of the crabmeat.

Bring to a simmer and cook for 10 minutes. Take off the heat, add the cream and check the seasoning.

Serve in warm bowls topped with the extra crabmeat and a snippet of fennel frond.