Tomato-Fennel Soup

Tomato-Fennel Soup
Photo by Scott Phillips


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

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

Snooth Media Network