Chunky Tomato Soup

Ingredient:

• 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
• 2 (28-ounce) cans peeled Italian tomatoes, drained and finely chopped, juices reserved
• Diced Fontina cheese, for serving
• Pan-Fried Potato Croutons
• 1 pound yukon gold potatoes, peeled and cut into 1/2-inch cubes
• Kosher salt
• 1 tablespoon unsalted butter
• 2 tablespoons extra-virgin olive oil
• Freshly ground black pepper
• Fennel-Orange Gremolata
• 1/4 cup chopped fennel fronds
• 1/4 cup finely chopped flat-leaf parsley leaves
• 1 teaspoon finely grated orange zest
• 1 tablespoon extra-virgin olive oil
• Kosher salt