TOMATO FENNEL SOUP RECIPE | ALLRECIPES
This is an excellent, quick-cooking, tomato soup perfect for the early days of fall!
Provided by Trisha Benson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat olive oil in a large saucepan over medium-high heat. Cook and stir fennel, onion, celery, and garlic in the hot oil until tender, about 10 minutes.
- Pour tomatoes and chicken broth over vegetable mixture and simmer for 4 minutes. Remove saucepan from heat and add basil and parsley. Cool soup slightly.
- Pour soup into a blender no more than half-full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
Nutrition Facts : Calories 114.8 calories, CarbohydrateContent 10.1 g, CholesterolContent 1 mg, FatContent 7 g, FiberContent 3.3 g, ProteinContent 2.8 g, SaturatedFatContent 1.1 g, SodiumContent 275.5 mg, SugarContent 3.8 g
TOMATO-FENNEL SOUP RECIPE - BETTYCROCKER.COM
The sweet, subtle flavor of fennel brings a new sophistication to homemade tomato soup.
Provided by Betty Crocker Kitchens
Total Time 40 minutes
Prep Time 15 minutes
Yield 6
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 80 , CarbohydrateContent 12 g, CholesterolContent 0 mg, FatContent 1/2 , FiberContent 3 g, ProteinContent 3 g, SaturatedFatContent 0 g, ServingSize 1 Serving, SodiumContent 440 mg, SugarContent 5 g, TransFatContent 0 g
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- Melt 1 tablespoon butter in a large saucepan over medium heat. Add fennel, seeds, and scallions; saute 6 minutes. Add 1 1/2 cups water, 2 teaspoons brown sugar, and tomatoes; bring to a boil. Reduce heat to a simmer, and cook 5 minutes, stirring occasionally. Season with salt and pepper. Stir in 1/4 cup cream, if desired.
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Total Time 35 minutes
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