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Recipe

Tomato-Fennel Soup with Orange

Servings: 8 as a first course.

A touch of crushed fennel seeds and orange juice brings a world of nuance to your typical tomato soup. Use the Vegetable Soup Recipe Maker to create your own creamy vegetable soup.

Ingredients

  • 2 Tbs. extra-virgin olive oil
  • 1/3 cup medium-diced onions
  • 1/4 cup thinly sliced celery (halve lengthwise then slice crosswise)
  • 1/3 cup thinly sliced carrots (peel, halve or quarter lengthwise, then slice crosswise)
  • 1/3 cup finely chopped shallots
  • 2 tsp. minced garlic
  • Kosher salt
  • 1 tsp. crushed fennel seed
  • 2 28-oz. cans whole tomatoes, drained and coarsely chopped
  • 5 cups vegetable broth, preferably homemade
  • 3 Tbs. orange juice
  • 1/4 cup heavy cream
  • 1/2 tsp. rice vinegar; more to taste
  • freshly ground black pepper
  • 1 cup homemade croutons

Nutritional Information

      Calories (kcal) : 110
      Fat Calories (kcal): 60
      Fat (g): 6
      Saturated Fat (g): 3
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 2.5
      Cholesterol (mg): 15
      Sodium (mg): 540
      Carbohydrates (g): 13
      Fiber (g): 2
      Protein (g): 2

Preparation

  • In a 4- to 5-quart saucepan or Dutch oven, heat the olive oil over medium-low heat. When hot, add the onions, celery, carrots, shallots, garlic and a pinch of kosher salt. Stir well, cover, reduce the heat to low, and cook, stirring occasionally, until the vegetables are softened, 8 to 10 minutes. Stir in 1 tsp. kosher salt and the crushed fennel seed..

    Add the tomatoes, vegetable broth, and orange juice, stir well, and bring to a simmer over medium heat. Cook, uncovered, stirring occasionally, until the vegetables are very tender and the soup is full-flavored, 7 to 20 minutes.

    Take the pan off the heat and let the soup cool for 5 minutes. Working in batches, puree the soup in a blender (fill the jar no more than half full and vent the lid, topping it with a folded kitchen towel to prevent hot splashes). Wipe the pan clean and put the soup back into the pan.

    Add the cream and 1/2 tsp. of the vinegar. Season the soup with salt and pepper. Taste the soup and adjust the seasonings with more salt, pepper, or vinegar as needed.

    Ladle into 8 soup bowls and garnish each serving with 1 to 2 Tbs. of the croutons.

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