Tomato-Fennel Soup

Tomato-Fennel Soup
Photo by Scott Phillips

Ingredients

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network