Tomato-Fennel Soup

Tomato-Fennel Soup
Photo by Scott Phillips


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

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


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