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.
Nutrition
Calories 80,Fat 2.5g,Sodium 440mg,Carbs 12g,Fiber 3g, Sugar 5g, Protein 3g
The sweet, subtle flavor of fennel brings a new sophistication to homemade tomato soup.
Author:
Good Measure™
Ingredients
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
Directions
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.
Recipe Note
Serve this soup topped with a handful of herb-flavored croutons and a sprinkling of Parmesan cheese.
