Tomato-Fennel Soup

Tomato-Fennel Soup
Photo by Scott Phillips

Ingredients

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

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


Recipe Downloader

RiceSelect

Best Wine Deals

See More Deals »






Snooth Media Network