Tomato-Fennel Soup

Tomato-Fennel Soup
Photo by Scott Phillips


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

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


Best Wine Deals

See More Deals

Community Activity

Snooth Media Network