My Recipe Box
Cook The Issue #97

tomato-fennel soup

By beccaporter, member

January 15th, 2009

I know a lot of people do not like fennel seeds, but I love them.They were so good in this soup. I think the orange juice really added something as well. These soup recipes make a ton of soup, and the soup makes great leftovers. The kids will have a bowl of this this afternoon with a grilled cheese.

The croutons make this soup. I used wheat bread to make mine, they were fantastic!


Recipe Used: tomato-fennel soup

posted in: Gallery, Cook the Issue 97, Creamy Vegetable Soups
Comments (1)

hanseata writes: Fortunately I tasted the soup before adding the suggested rice wine vinegar - there was definitely no more acidity needed! Instead of vinegar I used brandy to finish it off. Posted: 10:33 pm on January 17th

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Update, March 6, 2009: This contest has now ended and we're tallying the results. The winner will be posted shortly. Feel free to continue to post your photos, though they will no longer be counted towards your total.

Over the course of two months, we’re challenging you to cook as many of the recipes in the February/March issue (issue 97) as you can, upload photos of what you make, and tell us what you love, what you don’t love, and what else you want to know.  Taking the challenge is easy. The most prolific member for this issue’s challenge will win a cookware shopping spree from, and fifty runners up will receive a copy of Fine Cooking’s Make it Tonight special issue.

For the complete contest rules, click here.