Appetizers / Soups / Salads

tomato and fennel soup (2 cups) takes several minutes to prepare.

tomato and fennel soup (2 cups) takes several minutes to cook.

tomato and fennel soup (2 cups) makes 4 servings.

The ingredients for tomato and fennel soup (2 cups) are:

2 tablespoon(s) olive oil
1 clove(s) garlic, minced
1.5 cup(s) (about 1/2 bulb) chopped fennel
1 medium onion, chopped (about 1 cup)
2 can(s) (28-ounce) peeled whole tomatoes, drained, liquid reserved
1 tablespoon(s) lemon zest
1 tablespoon(s) chopped fresh rosemary
1/2 teaspoon(s) red-pepper flakes
1 teaspoon(s) light brown sugar
1/2 teaspoon(s) salt
2 cups veg stock
1/4 cup(s) chopped fresh parsley
1 teaspoon(s) fresh thyme
1/3 cup(s) heavy cream

Here is how you make tomato and fennel soup (2 cups):

Make the soup: Pour oil in a large Dutch oven and heat over medium-high heat. Add the garlic and cook until softened -- about 2 minutes. Add the fennel and onions and cook until onions are translucent -- about 5 more minutes. Add the tomatoes, zest, rosemary, and pepper flakes and cook for 5 minutes. Add the reserved tomato liquid, stock, sugar, and salt. Reduce heat to low, cover, and simmer until fennel is very tender -- about 45 minutes.Finish the soup: Transfer the soup (in small batches) to a blender or food processor and pur?e until smooth. Add the parsley and thyme to the last batch and pur?e until smooth. Return the soup to the Dutch oven and stir in the heavy cream. Ladle hot soup into bowls and serve immediately.Serving Size: 2 cupsNumber of Servings: 4.5Recipe submitted by SparkPeople user QUETZALCITA.

The nutritional information for tomato and fennel soup (2 cups) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 117.8

• Total Fat: 7.0 g
• Cholesterol: 2.7 mg
• Sodium: 153.3 mg
• Total Carbs: 12.3 g
• Dietary Fiber: 2.4 g
• Protein: 3.3 g