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
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
-
Step1In 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.
-
Step2Reduce heat. Cover; simmer 20 to 25 minutes or until vegetables are soft.
-
Step3Carefully 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
1Tips from the Betty Crocker Kitchens
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