Tomato, Fennel, and Crab Soup

Name: Tomato, Fennel, and Crab Soup
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams fresh crabmeat, picked over; 2 mediums fennel bulbs with fronds; bulbs cored, thinly sliced, fronds chopped and reserved; 3 larges garlic cloves, minced; 59 milliliters olive oil; 4 servings Additional olive oil; 828 milliliters chopped onions; 5 inches thick slices pain rustique or rustic whole wheat bread, toasted; 822 grams diced tomatoes in juice; 473 milliliters (or more) vegetable broth

You can never have too many main course recipes, so give Tomato, Fennel, and Crab Soup It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up tomatoes in juice, fennel bulbs, additional olive oil, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Heat 1/4 cup oil in heavy large pot over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Add onions, fennel slices, and garlic; sprinkle lightly with salt and pepper. Sauté until onions and fennel are tender, stirring often and adjusting heat to medium if browning too quickly, about 15 minutes.

Ingredients you will need

Salt And Pepper

Fennel

Garlic

Onion

Add tomatoes with juice and 2 cups broth and bring to boil. Reduce heat, cover, and simmer until flavors blend and vegetables are very tender, about 15 minutes. Stir in crabmeat and add more broth by 1/4 cupfuls to thin soup, if desired; simmer just until heated through, 3 to 4 minutes. Season soup with salt and pepper.

Ingredients you will need

Tomatoes In Juice