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Recipe

Tomato-Fennel Soup

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Scott Phillips

Servings: three to four as a light main course.

Ingredients

  • 2 Tbs. unsalted butter
  • 1 medium yellow onion, finely diced
  • Kosher salt
  • 1/2 tsp. whole fennel seeds, chopped
  • Pinch crushed red pepper flakes
  • 1 28-oz. can crushed tomatoes
  • 1 cup low-salt canned chicken broth; more as needed
  • 1/4 cup fresh orange juice
  • 1/2 cup whole or low-fat milk
  • Freshly ground black pepper

Nutritional Information

      Nutritional Sample Size based on four servings
      Calories (kcal) : 160
      Fat Calories (kcal): 70
      Fat (g): 8
      Saturated Fat (g): 4.5
      Polyunsaturated Fat (g): 0.5
      Monounsaturated Fat (g): 2
      Cholesterol (mg): 20
      Sodium (mg): 470
      Carbohydrates (g): 21
      Fiber (g): 4
      Protein (g): 6

Preparation

  • In a 4-qt. saucepan, melt the butter over medium heat. Add the onion and a big pinch of salt. Cook until softened but not browned, stirring frequently, about 5 minutes. Add the fennel seeds and a pinch of red pepper flakes and cook for another minute. Add the tomatoes, broth, and orange juice. Increase the heat to medium high and bring to a boil. Reduce the heat to medium or medium low and simmer for 15 minutes to meld the flavors.
  • Remove the soup from the heat. Using a hand blender or a regular blender, purée the soup. Add the milk and if the soup seems thick, add more chicken broth until thinned to your liking. Season to taste with salt and pepper. If necessary, gently reheat before serving.

Serve with warm goat cheese toasts: Mash fresh goat cheese (thinned with a little cream if necessary) with finely chopped fresh flat-leaf parsley. Spread the mixture on toasted baguette slices and put under the broiler to heat the cheese.

Reviews

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Reviews

  • cozette | 02/06/2015

    This is a great tomato soup.

  • Kokinneke | 01/20/2014

    WAW !!! Fabulous and luxurious thanks to the butter and the milk that make it silky. And the subtle flavour of the fennel seeds. Just heavenly. I added a slice of orange rind that I took out before mixing. I found it balanced better the dairy products. And I peeled fresh tomatoes. Will certainly impress guests and is super easy to make.

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