Tomato and Fennel Soup

Author: Canadian Living

This rustic, hearty soup fills the kitchen with tantalizing aromas. Enjoy it all year round — in the summer with a dollop of sour cream and a sprinkle of minced fresh basil and in the cold weather months with Parmesan Croûtes.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: October 2003

Ingredients

  • 1 bulb fennel
  • 2 tablespoons extra virgin olive oil
  • 2 onions chopped
  • 4 cloves garlic minced
  • 1/2 teaspoon each salt and pepper
  • 4 cups chicken stock
  • 4 cups vegetable stock
  • 2 tomatoes

Method

Cut off and reserve feathery tops of fennel for garnish; coarsely chop bulb.

In large heavy saucepan or Dutch oven, heat oil over medium heat; cook chopped fennel, onions, garlic, salt and pepper, stirring occasionally, until onions are softened, about 5 minutes.

Add stock and tomatoes, breaking up with spoon; bring to boil. Reduce heat, cover and simmer until onions and fennel are tender, about 40 minutes.

In food processor or blender, purée soup, in batches, until smooth. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in shallow airtight container until cold. Cover and refrigerate for up to 3 days or freeze for up to 1 week. Reheat to serve.) Return to pan and heat through. Ladle into bowls; top with reserved fennel tops and Parmesan Croûtes.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1205 mg
  • Protein 11 g
  • Calories 266.0
  • Total fat 11 g
  • Cholesterol 5 mg
  • Saturated fat 3 g
  • Total carbohydrate 33 g

%RDI

  • Iron 19.0
  • Fibre 0.0
  • Folate 22.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 18.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 13.0
  • Vitamin C 38.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Tomato and Fennel Soup

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