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Sunday, August 30, 2015

Tomato Fennel Soup

Ingredients

  • Servings: 4
  • 2 tablespoons olive oil
  • 1 bulb fennel, chopped
  • 1/2 onion, chopped
  • 1 celery stalk, chopped
  • 1 clove garlic, minced
  • 1 (14.5 ounce) can diced tomatoes
  • 1 cup low-sodium chicken broth
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh parsley
  • salt and ground black pepper to taste

Recipe

    Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 50 mins

  • heat olive oil in a large saucepan over medium-high heat. cook and stir fennel, onion, celery, and garlic in the hot oil until tender, about 10 minutes.
  • pour tomatoes and chicken broth over vegetable mixture and simmer for 4 minutes. remove saucepan from heat and add basil and parsley. cool soup slightly.
  • pour soup into a blender no more than half-full. cover and hold lid down; pulse a few times before leaving on to blend. puree in batches until smooth.

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