Tomato-Fennel Soup

The sweet, subtle flavor of fennel brings a new sophistication to homemade tomato soup.

  • Prep Time 15 min
  • Total Time 40 min
  • Servings 6

1
tablespoon olive or vegetable oil
2
medium bulbs fresh fennel, chopped (3 cups)
1
large onion, chopped (1 cup)
1
clove garlic, finely chopped
1
can (28 oz) Muir Glen™ organic whole peeled tomatoes, undrained
1 3/4
cups Progresso™ reduced-sodium chicken broth (from 32-oz carton) or 1 can (14 oz) vegetable broth
1/4
teaspoon coarse salt (kosher or sea salt)
1/8
teaspoon pepper

  • 1 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. Heat to boiling.
  • 2 Reduce heat. Cover; simmer 20 to 25 minutes or until vegetables are soft.
  • 3 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.

Expert Tips

Serve this soup topped with a handful of herb-flavored croutons and a sprinkling of Parmesan cheese.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
80
(
Calories from Fat
25),
% Daily Value
Total Fat
2 1/2g
2 1/2%
(Saturated Fat
0g,
0%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
440mg
440%;
Total Carbohydrate
12g
12%
(Dietary Fiber
3g
3%
  Sugars
5g
5%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
15%;
Calcium
8%;
Iron
10%;
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.