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    You are in: Home / Recipes / Creamy Tomato Soup With Fennel and Dill Recipe
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    Creamy Tomato Soup With Fennel and Dill

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    chefdonatella's Note:

    This is very tasty! For those who would love to taste a less sweet tomato soup, while losing none of the 'creaminess', this is it! I came across this while searching for something similar to "Atlanta Bread Company" tomato soup and have adapted it a bit to make it easier to prepare. This tastes even better than the $4 a cup stuff at the cafe if I do say so myself!! Enjoy. :)

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large stockpot, melt 2 tablespoons of butter over medium high-high heat.
    2. 2
      Add chopped onion and fresh fennel (if using) along with 1 teaspoon salt and 1/2 teaspoon pepper. If using fennel seed instead, add that now.
    3. 3
      Saute onions until soft and slightly caramelized, about 5 minutes.
    4. 4
      Add carrot and cook for an additional 3 minutes.
    5. 5
      Pour in chicken broth. Then add plum tomatoes (with the juices), diced tomatoes, tomato paste, and 1 tablespoon of the parmesan cheese.
    6. 6
      Using a wooden spoon, break up the plum tomatoes.
    7. 7
      Add 1-2 teaspoons salt, and 1/2- 1 1/2 teaspoons pepper.
    8. 8
      Bring to a boil then, reduce heat to simmer and cover.
    9. 9
      Cook for 25-30 minutes, stirring every now and then to ensure even heat distribution.
    10. 10
      Add the dill and heavy cream and stir to combine. Add 1-2 tablespoons of remaining parmesan, and the remaining 1 tablespoon of butter.
    11. 11
      Simmer for 10-15 minutes.
    12. 12
      Adjust seasonings to taste.
    13. 13
      Take soup off heat and CAREFULLY! blend in food processor or with a stick blender.
    14. 14
      Process to desired consistency.
    15. 15
      Enjoy alone, or with crusty fresh bread.
    16. 16
      Yum! :).
    17. 17
      *** If using fresh fennel, only use the fennel bulb, not the stalks or fronds. Cut the bulb in half, cut out core and discard. Cut fennel into medium dice and add to soup where directed.

    Ratings & Reviews:

    • on September 11, 2010

      55

      This definitely tastes like the Atlanta Bread Company recipe. I did make some changes though:

      I used olive oil to cook the onion instead of butter (and I didn't add butter later), 7 cups chopped fresh tomatoes instead of the canned plum, about 4 tsp dried dill instead of fresh, and 8 oz fat free cream cheese instead of heavy cream. Also, I would put less pepper than it called for next time. Wonderful recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 17, 2010

      55

      Really flavorful, rich delicious soup. It is indeed very much like the one at Atlanta Bread Company, which is why I tried the recipe. The fennel flavor is pronounced--a plus in my book. It takes it from your ordinary tomato soup to something special. My hubby and all four children loved it. I'll definitely make this again.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 13, 2010

      55

      Simply awesome. I used to go to Atlanta Bread Company to get this stuff, but this beats it hands down! All my kids love it. An instant family favorite!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Creamy Tomato Soup With Fennel and Dill

    Serving Size: 1 (472 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 326.2
     
    Calories from Fat 203
    62%
    Total Fat 22.6 g
    34%
    Saturated Fat 13.4 g
    67%
    Cholesterol 71.0 mg
    23%
    Sodium 1713.6 mg
    71%
    Total Carbohydrate 27.1 g
    9%
    Dietary Fiber 6.7 g
    27%
    Sugars 15.3 g
    61%
    Protein 8.3 g
    16%

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