Tomato-Fennel Soup

Name: Tomato-Fennel Soup
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 794 grams can Muir organic whole peeled tomatoes, undrained; 414 milliliters reduced-sodium chicken broth (from 32-oz carton) or 1 can (14 oz) vegetable broth; 0 teaspoons coarse salt (kosher or sea salt); 710 milliliters medium bulbs fresh fennel, chopped; 1 clove garlic, finely chopped; 237 milliliters large onion, chopped; 0 teaspoons pepper; 1 Tbsp olive or vegetable oil

Need a gluten free, dairy free, whole 30, and vegetarian soup? Tomato-Fennel Soup could be a tremendous recipe to try. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 91 calories, 3g of protein, and 3g of fat each. Head to the store and pick up garlic, chicken broth ) vegetable broth, vegetable oil, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes about 40 minutes.

Instructions

In 4-quart saucepan, heat oil over medium heat. Cook fennel, onion and garlic in oil about 5 minutes, stirring occasionally, until crisp-tender. Stir in tomatoes, broth, salt and pepper, breaking up tomatoes with spoon.

Ingredients you will need

Salt And Pepper

Tomato

Fennel

Garlic

Broth

Onion

Cooking Oil

Equipment you will use

Sauce Pan

Heat to boiling.

Reduce heat. Cover; simmer 20 to 25 minutes or until vegetables are soft.

Ingredients you will need

Vegetable

Carefully pour half of the mixture into blender. Cover; blend on high speed about 30 seconds or until smooth. Return to saucepan. Repeat with remaining mixture. Keep warm over low heat until serving.

Equipment you will use

Sauce Pan

Blender