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Tomato Fennel Soup Recipe

  • 4servings
  • 20minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup cherry, Tom Thumb, or grape tomatoes

  2. 8 green olives , pitted and slivered

  3. 4 garlic cloves , finely minced

  4. 1/4 cup finely chopped fresh basil (or 2 tbsp dried)

  5. 2 1/2 tbsp olive oil

  6. salt and pepper to taste preferences

  7. 2 tbsp crumbled feta cheese

  8. 1/2 cup onion , finely chopped

  9. 1/2 tsp fennel seeds

  10. 1 orange

  11. 2 500 ml tetripack cartons of tomato OR tomato with red pepper soup

  12. pinch cayenne pepper

  13. 4 diagonally sliced pieces of baguette , toasted

Instructions Jump to Ingredients ↑

  1. slice tomatoes into quarters and place in small bowl along with olives

  2. add 1 minced garlic clove, basil, and1 1/2 tbsp of the olive oil

  3. add salt and pepper to your taste preference

  4. gently stir in Feta if using

  5. set aside

  6. heat remaining oil over medium heat

  7. add onion and cook two minutes

  8. add remaining garlic, fennel seeds, and 2 wide strips of orange peel

  9. saute until onion is tender

  10. add the tetripacked soup

  11. add 1/4 cup of juice from the orange

  12. add the cayenne pepper

  13. simmer, covered -- for 10 minutes to blend all the flavors

  14. discard the orange peel

  15. Ladle into soup bowls

  16. add one baguette piece per bowl

  17. divide tomato mixture onto baguettes

  18. Enjoy!

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