Tomato-Fennel Soup

Make the soup: Pour oil in a large Dutch oven and heat over medium-high heat. Add the garlic and cook until softened -- about 2 minutes. Add the fennel and onions and cook until onions are translucent -- about 5 more minutes. Add the tomatoes, zest, rosemary, and pepper flakes and cook for 5 minutes. Add the reserved tomato liquid, 2 cups of water, sugar, and salt. Reduce heat to low, cover, and simmer until fennel is very tender -- about 45 minutes.

Finish the soup: Transfer the soup (in small batches) to a blender or food processor and purée until smooth. Add the parsley and thyme to the last batch and purée until smooth. Return the soup to the Dutch oven and stir in the heavy cream. Ladle hot soup into bowls and serve immediately.