In a large dutch oven, heat the oil on medium heat. Add the fennel, onions, and garlic. Cook for 10 minutes or until the vegetables are soft and translucent.
Into a blender add the tomato quarters and blend until smooth.
Add salt to the fennel and onion mixture. Stir well and add the tomato puree. Bring up to a boil and simmer for 15-20 minutes.
Into a fine-meshed strainer resting in a large bowl, add the cooked soup and strain out the vegetables. Gently press to get every last drop of broth. .
Cool the broth to room temperature and then refrigerate until cool.
In a medium-sized bowl, add 4 egg whites, parsley, tarragon, basil and ice. Whisk until frothy.
Pour the cooled broth into a saucepan. Add the whisked egg whites. Bring the soup and egg mixture slowly to boil.
Use a spoon to create an opening in the egg white raft to allow the broth to bubble through. Reduce heat to a bare simmer. Cook for 20 minutes.
Line a mesh strainer with a double layer of paper towels. Ladle the soup into the strainer to separate the solids from the consommé. Serve warm or cold.
Notes
In the recipe video I made a half batch. This recipe was adapted from Epicurious.