Dress to impress, serve this soup topped with a handful of herb-flavored croutons and a sprinkling of Parmesan cheese. The sweet, subtle flavor of fennel brings a new sophistication to homemade tomato soup.
The sweet, subtle flavor of fennel brings a new sophistication to homemade tomato soup.
1 tablespoon olive or vegetable oil
2 medium bulbs fresh fennel, chopped (3 cups)
1 large onion, chopped (1 cup)
1 clove garlic, finely chopped
1 can (28 oz) organic whole peeled tomatoes, undrained
1 3/4 cups reduced-sodium chicken broth or 1 can (14 oz) vegetable broth
1/4 teaspoon coarse salt (kosher or sea salt)
1/8 teaspoon pepper
In 4-quart saucepan, heat oil over medium heat. Cook fennel, onion and garlic in oil about 5 minutes, stirring occasionally, until crisp-tender. Stir in tomatoes, broth, salt and pepper, breaking up tomatoes with spoon. Heat to boiling.
Reduce heat. Cover; simmer 20 to 25 minutes or until vegetables are soft.
Carefully pour half of the mixture into blender. Cover; blend on high speed about 30 seconds or until smooth. Return to saucepan. Repeat with remaining mixture. Keep warm over low heat until serving.
Serve this soup topped with a handful of herb-flavored croutons and a sprinkling of Parmesan cheese.
Calories 80, Fat 2.5 grams, Saturated Fat 0 grams, Trans Fat 0 grams, Cholesterol 0 milligrams, Trans Fat 0 grams, Cholesterol 0 milligrams, Sodium 440 milligrams, Carbs 12 grams, Fiber 3 grams, Sugar 5 grams, Protein 3 grams