Prep 30 mins
Cook 1 hr
Vegetarian tomato and fennel soup. Regular oranges work just as well, also. I also add some garlic, sauteed with the onions. I found this in the Chicago Tribune food section that I get emailed to me :)
- 1 1⁄2 tablespoons olive oil
- 1 onion, chopped
- 1 large fennel bulb, chopped, some fronds reserved
- 1 teaspoon sea salt, plus more to taste
- fresh ground black pepper
- 2 (48 ounce) cansdiced fire-roasted tomatoes
- 1 1⁄2 cups vegetable broth
- 1 cup fresh blood orange juice plus grated blood orange, zest of
- ground red pepper
- 1 cup drained yogurt, creme fraiche (optional) or 1 cup sour cream (optional)
- Heat the olive oil in a large Dutch oven; add the onion and fennel, sprinkled with a big pinch of salt and pepper to taste. Cook over medium heat, stirring often, until soft and golden but not brown, 20 minutes.
- Add the tomatoes and their juice, broth, blood orange juice and a pinch of ground red pepper. Lower heat to a simmer; cook covered until the fennel is entirely soft and the tomatoes have released their juice and turned dark, about 30 minutes.
- Allow the soup to cool slightly; puree until smooth in a blender in batches or with an immersion blender. Return the soup to the heat; heat to a simmer. Taste; adjust seasoning with additional salt and pepper if needed. Add a touch more broth if it seems too thick.
- Serve in shallow bowls garnished with a pinch of grated zest, a spoonful of the yogurt and sprigs of fennel fronds.
- Per serving: 198 calories, 19% of calories from fat, 4 g fat, 1 g saturated fat, 3 mg cholesterol, 33 g carbohydrates, 6 g protein, 1,684 mg sodium, 5 g fiber.