Appetizers / Soups / Salads

NY Times Tomato Fennel Soup takes 30 minutes to prepare.

NY Times Tomato Fennel Soup takes 60 minutes to cook.

NY Times Tomato Fennel Soup makes 6 servings.

The ingredients for NY Times Tomato Fennel Soup are:

tablespoons unsalted butter
2 medium fennel bulbs, cleaned and thinly sliced, fronds chopped and reserved
1 large onion, halved, peeled and thinly sliced
2 teaspoons coarse kosher salt
4 garlic cloves, finely chopped
1/2 teaspoon chile powder
3 tablespoons Pernod
2 28-ounce packages or cans chopped tomatoes packed in pur?e (such as Pom?)
1 cup chicken stock
1 teaspoon black pepper

Here is how you make NY Times Tomato Fennel Soup:

Melt 6 tablespoons butter in a large pot over medium heat. Add fennel, onion and 1/2 teaspoon salt. Toss to combine. Reduce heat to medium-low. Partly cover and cook, stirring occasionally, until vegetables are very tender, about 20 minutes. Stir in garlic and chile powder; cook 1 minute. Stir in Pernod and cook until almost completely evaporated, about 3 minutes.Pour in tomatoes, 1 1/2 cups water and the stock. Bring to a simmer and cook gently, uncovered, for 30 minutes. Season with 1 1/2 teaspoons salt and the black pepper. Pur?e soup in batches using a blender or immersion blender until smooth.Transfer soup back to pot over medium heat; simmer until slightly thickened, 5 to 10 minutes more. Scrape down sides and bottom of pot occasionally. Remove from heat and cover to keep warm.Serving Size: 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user LYDIARHYNE.

The nutritional information for NY Times Tomato Fennel Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 180.4

• Total Fat: 13.8 g
• Cholesterol: 37.1 mg
• Sodium: 284.5 mg
• Total Carbs: 11.5 g
• Dietary Fiber: 3.5 g
• Protein: 2.2 g

The dietary needs meet for NY Times Tomato Fennel Soup is Vegetarian