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Tomato Fennel Soup

SERVINGS
4 servings
RATE THIS RECIPE
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SERVINGS
4 servings
RATE THIS RECIPE
(0)

Ingredients

  • 2 tablespoon olive oil
  • 1/2 tablespoon onion, chopped
  • 1 stalk celery, chopped
  • 1 clove garlic, minced
  • 1 clove fennel bulb, chopped
  • 1 can (14.5 oz) can diced tomatoes, undrained
  • 1 cup chicken broth
  • 2 tablespoon chopped fresh basil
  • 2 tablespoon chopped fresh parsley
  • 2 tablespoon Salt and freshly ground black pepper
  • Preparation

    Baking Directions:

    In a large saucepan, heat the olive oil over medium-high heat. When hot, add the onion, celery, garlic and fennel. Cook until the vegetables are tender, about 4 minutes.  Add the tomatoes and chicken broth and simmer 3 to 4 minutes. Remove from the heat and add the basil and parsley. Puree the soup with an immersion blender or cool slightly and puree in a standard blender.  Season with salt and pepper. Serve hot.