Tomato-Fennel Soup

  • Prep 15 min
  • Total40 min
  • Servings6

The sweet, subtle flavor of fennel brings a new sophistication to homemade tomato soup.+


  • 1tablespoon olive or vegetable oil
  • 2medium bulbs fresh fennel, chopped (3 cups)
  • 1large onion, chopped (1 cup)
  • 1clove garlic, finely chopped
  • 1can (28 oz) Muir Glen™ organic whole peeled tomatoes, undrained
  • 1 3/4cups Progresso™ reduced-sodium chicken broth (from 32-oz carton) or 1 can (14 oz) vegetable broth
  • 1/4teaspoon coarse salt (kosher or sea salt)
  • 1/8teaspoon pepper
  • Steps

    • 1In 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.
    • 2Reduce heat. Cover; simmer 20 to 25 minutes or until vegetables are soft.
    • 3Carefully 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.

    Expert Tips

    • Serve this soup topped with a handful of herb-flavored croutons and a sprinkling of Parmesan cheese.

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