Tomato Fennel Soup
Fennel adds a depth of flavor to this perfect-for-fall tomato soup.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at vegnews.com.
Cooking tools:
- Stockpot
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Food processor
- Blender
- Ladle
- Wooden spoon
- Oven
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 large fennel bulb (about 16 ounces), trimmed, cored, and chopped
- 3 tablespoons fennel, feathery leaves reserved
- 6 medium shallots, finely chopped
- 3 ounces (about 1-1/2 small) carrots, finely chopped
- 1 28-ounce can and 1 14-ounce can whole plum tomatoes
- 3/4 cup vegetable broth, preferably homemade or low-sodium canned
- Salt
- freshly ground black pepper
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