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
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
- Iron 19.0
- Folate 22.0
- Calcium 18.0
- Vitamin A 13.0
- Vitamin C 38.0