Tomato-Fennel Soup

Tomato-Fennel Soup
Photo by Scott Phillips

Ingredients

  • Freshly ground black pepper
  • Pinch crushed red pepper flakes
  • 1 28-oz. can crushed tomatoes
  • ¼ cup fresh orange juice
  • ½ tsp. whole fennel seeds, chopped
  • 1 cup low-salt canned chicken broth; more as needed
  • 1 medium yellow onion, finely diced
  • + 3 more ingredients
    • ½ cup whole or low-fat milk
    • 2 Tbs. unsalted butter
    • Kosher salt

In a 4-qt. saucepan, melt the butter over medium heat. Add the onion and a big pinch of salt. Cook until softened but not browned, stirring frequently, about 5 minutes. Add the fennel seeds and a pinch of red pepper flakes and cook for another minute. Add the tomatoes, broth, and orange juice. In...

View full recipe at Fine Cooking

Comments


Best Wine Deals

See More Deals





Snooth Media Network