Tomato-Fennel Soup
A bright and delicious bowl that is enjoy all year long!
Servings: 10
Equipment
Ingredients
- 4 ounces (½ cup) unsalted butter
- 1 medium fennel bulb chopped (fronds removed and reserved for garnish)
- 2 medium yellow onions chopped
- 2 medium carrots peeled and chopped
- 4 large garlic cloves chopped
- 2 tablespoons tomato paste
- 2 (28 ounce) cans whole San Marzano tomatoes with juice, chopped
- 3 sprigs of fresh parsley
- 6 sprigs of fresh thyme
- 6 cups chicken stock
- 1 cup half-and-half
- 1 tablespoon balsamic vinegar
- kosher salt and freshly ground black pepper to taste
Instructions
- In a large saucepan over medium heat, melt the butter. Add the fennel, onions, carrots, and garlic and sauté until tender, about 10 minutes. Add the tomato paste and tomatoes. Cook for 5 minutes. Tie the parsley and thyme together with a piece of kitchen twine. Add the herb bouquet and the chicken stock to the vegetables. Bring the mixture to a boil. Reduce the heat and simmer for 20-25 minutes. Add the half-and-half and bring the mixture back to a simmer, then remove from the heat and let cool.
- Discard the herb bouquet. Using a hand-held immersion blender or standing blender, blend the soup until desired consistency. (For a finer texture soup, pass the soup through a fine-mesh strainer.) Return the soup to the stove and warm through. Stir in the vinegar and season to taste with salt and freshly ground black pepper. Enjoy!
Nutrition
Calories: 218kcal | Carbohydrates: 18g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 37mg | Sodium: 374mg | Potassium: 631mg | Fiber: 3g | Sugar: 10g | Vitamin A: 2717IU | Vitamin C: 15mg | Calcium: 87mg | Iron: 2mg
