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Tomato-Fennel Soup

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By Betty Crocker Kitchens
Updated Nov 4, 2008
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The sweet, subtle flavor of fennel brings a new sophistication to homemade tomato soup.

Tomato-Fennel Soup

  • Prep Time 15 min
  • Total 40 min
  • Servings 6
  • Ingredients 8
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Ingredients

  • 1 tablespoon olive or vegetable oil
  • 2 medium bulbs fresh fennel, chopped (3 cups)
  • 1 large onion, chopped (1 cup)
  • 1 clove garlic, finely chopped
  • 1 can (28 oz) Muir Glen™ organic whole peeled tomatoes, undrained
  • 1 3/4 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton) or 1 can (14 oz) vegetable broth
  • 1/4 teaspoon coarse salt (kosher or sea salt)
  • 1/8 teaspoon pepper
Make With
Progresso Broth

Instructions

  • Step 
    1
    In 4-quart saucepan, heat oil over medium heat. Cook fennel, onion and garlic in oil about 5 minutes, stirring occasionally, until crisp-tender. Stir in tomatoes, broth, salt and pepper, breaking up tomatoes with spoon. Heat to boiling.
  • Step 
    2
    Reduce heat. Cover; simmer 20 to 25 minutes or until vegetables are soft.
  • Step 
    3
    Carefully pour half of the mixture into blender. Cover; blend on high speed about 30 seconds or until smooth. Return to saucepan. Repeat with remaining mixture. Keep warm over low heat until serving.

Nutrition

80 Calories
2 1/2g Total Fat
3g Protein
12g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
80
Calories from Fat
25
Total Fat
2 1/2g
4%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
440mg
19%
Potassium
530mg
15%
Total Carbohydrate
12g
4%
Dietary Fiber
3g
12%
Sugars
5g
Protein
3g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
15%
15%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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