Tomato-Fennel Soup

Tomato-Fennel Soup

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

Prep Time

15

Minutes

Total Time

40

Minutes

Makes

6

servings

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.
Makes 6 servings (1 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve-With
Serve this soup topped with a handful of herb-flavored croutons and a sprinkling of Parmesan cheese.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 80
    • (Calories from Fat 25),
  • Total Fat 2 1/2g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 440mg;
  • Total Carbohydrate 12g
    • (Dietary Fiber 3g,
    • Sugars 5g),
  • Protein 3g;
Percent Daily Value*:
    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.