Tomato-Fennel Soup

Ingredients

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

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