• 6servings
  • 160calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, B9, C, P
MineralsNatrium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) olive oil

  2. 1 clove(s) garlic , minced

  3. 1 1/2 cup(s) (about 1/2 bulb) chopped fennel

  4. 1 medium onion , chopped (about 1 cup)

  5. 2 can(s) (28-ounce) peeled whole tomatoes , drained, liquid reserved

  6. 1 tablespoon(s) lemon zest

  7. 1 tablespoon(s) chopped fresh rosemary

  8. 1/2 teaspoon(s) red-pepper flakes

  9. 1 teaspoon(s) light brown sugar

  10. 1/2 teaspoon(s) salt

  11. 1/4 cup(s) chopped fresh parsley

  12. 1 teaspoon(s) fresh thyme

  13. 1/3 cup(s) heavy cream

Instructions Jump to Ingredients ↑

  1. Make the soup: Pour oil in a large Dutch oven and heat over medium-high heat. Add the garlic and cook until softened -- about 2 minutes. Add the fennel and onions and cook until onions are translucent -- about 5 more minutes. Add the tomatoes, zest, rosemary, and pepper flakes and cook for 5 minutes. Add the reserved tomato liquid, 2 cups of water, sugar, and salt. Reduce heat to low, cover, and simmer until fennel is very tender -- about 45 minutes.

  2. Finish the soup: Transfer the soup (in small batches) to a blender or food processor and purée until smooth. Add the parsley and thyme to the last batch and purée until smooth. Return the soup to the Dutch oven and stir in the heavy cream. Ladle hot soup into bowls and serve immediately.


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