Tomato-Fennel Soup

Tomato-Fennel Soup
Photo by Scott Phillips


  • ½ cup whole or low-fat milk
  • Pinch crushed red pepper flakes
  • 2 Tbs. unsalted butter
  • Kosher salt
  • Freshly ground black pepper
  • 1 28-oz. can crushed tomatoes
  • ¼ cup fresh orange juice
  • + 3 more ingredients
    • ½ tsp. whole fennel seeds, chopped
    • 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

Snooth Media Network