Name: Tomato Fennel Soup
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Olive oil - 2 tablespoons; Fennel, chopped - 1 bulb; Onion, chopped - ½; Celery stalk, chopped - 1; Garlic, minced - 1 clove; Diced tomatoes - 1 (14.5 ounce) can; Low-sodium chicken broth - 1 cup; Chopped fresh basil - 2 tablespoons; Chopped fresh parsley - 2 tablespoons; Salt and ground black pepper to taste - 2 tablespoons

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Tomato Fennel Soup

1. Olive oil - 2 tablespoons

2. Fennel, chopped - 1 bulb

3. Onion, chopped - ½

4. Celery stalk, chopped - 1

5. Garlic, minced - 1 clove

6. Diced tomatoes - 1 (14.5 ounce) can

7. Low-sodium chicken broth - 1 cup

8. Chopped fresh basil - 2 tablespoons

9. Chopped fresh parsley - 2 tablespoons

10. Salt and ground black pepper to taste - 2 tablespoons

How to cook deliciously - Tomato Fennel Soup

1. Stage

Heat olive oil in a large saucepan over medium-high heat. Cook and stir fennel, onion, celery, and garlic in hot oil until tender, about 10 minutes.

2. Stage

Pour tomatoes and chicken broth over vegetable mixture and simmer for 4 minutes. Remove the saucepan from heat and stir in basil and parsley. Season with salt and pepper. Cool soup slightly.

3. Stage

Pour soup into a blender no more than half-full. Cover and hold the lid down; pulse a few times before leaving it on to blend until smooth. Purée remaining soup in batches.