Chunky Tomato Soup

Name: Chunky Tomato Soup
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 8
Cuisine: Global
Ingredients: 1 fennel bulb, trimmed and finely chopped; 56 peeled Italian tomatoes—drained and finely chopped, juices reserved; 59 milliliters extra-virgin olive oil; 1 onion, finely chopped; 8 servings Pan-Fried Potato Croutons, Fennel-Orange Gremolata and diced Fontina cheese, for serving; 8 servings Salt and freshly ground pepper; 4 thyme sprigs; 3 Tbsps tomato paste; 946 milliliters water

Need a gluten free, whole 30, and vegan soup? Chunky Tomato Soup could be an excellent recipe to try. This recipe covers 18% of your daily requirements of vitamins and minerals. One serving contains 158 calories, 5g of protein, and 8g of fat. This recipe serves 8. It can be enjoyed any time, but it is especially good for Autumn. If you have thyme sprigs, pan-fried potato croutons, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 50 minutes.

Instructions

In a large soup pot, heat the olive oil.

Ingredients you will need

Olive Oil

Soup

Equipment you will use

Pot

Add the onion, fennel and thyme and cook the vegetables over moderately high heat, stirring occasionally, until the onion and fennel are softened, about 8 minutes. Stir in the tomato paste and season with salt and pepper. Cook, stirring, for 5 minutes.

Ingredients you will need

Salt And Pepper

Tomato Paste

Vegetable

Fennel

Onion

Thyme

Add the water and the tomatoes and their juices and bring to a boil. Simmer the soup over moderate heat, stirring occasionally, until the liquid is reduced by one-third, about 30 minutes. Discard the thyme.

Ingredients you will need

Tomato