Tomato Fennel Soup
photo by *Parsley*
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium fennel bulb, trimmed, cored & chopped (about 12 oz.)
- 2 tablespoons feathery fennel leaves, chopped (save for garnish)
- 4 medium shallots, finely chopped
- 1 small carrot, finely chopped (about 2 oz.)
- 28 ounces canned tomatoes, undrained
- 1⁄2 - 1 cup vegetable broth
- salt
- pepper
directions
- Heat the oil in medium stockpot over medium-low.
- Add fennel, shallots and carrot, cook until very soft but not brown, stirring occasionally.
- This will take about 15 minutes.
- Add tomatoes and 1/2 cup broth, bring to boil over high heat.
- Reduce heat and simmer gently for 15 minutes (uncovered), stirring occasionally.
- Transfer to blender or food processor in batches (I used an immersion blender right in the pan), and process until smooth.
- Adjust the seasonings, and add more veggie broth if necessary to achieve your desired consistency.
- Serve hot, garnished with the chopped fennel leaves.
- This soup reheats well.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
Linorama
sioux city, IA
Thanks for visiting my page! I'm a stay-at-home wife and mother - married for 20 years with a 16-year old daughter. It seems funny to be married so long since it just feels like yesterday when my handsome groom and I walked down the aisle.
I love to cook and especially bake. I bake a lot less than I used to just because it's too tempting for me to have all those goodies sitting around. But give me a good snow day, and the oven goes into high gear!
I like to sew & quilt, draw & paint, read, and play word games. My husband and I are total nerds -- we Tivo Jeopardy every day. :-) We all love old movies, especially anything with Cary Grant, Fred Astaire, Jimmy Stewart, Myrna Loy, William Powell, etc. OH - and Andy Hardy movies - they're the best!