Tomato-Fennel Soup with Orange

Ingredients

• 1 tsp. crushed fennel seed
• 2 28-oz. cans whole tomatoes, drained and coarsely chopped
• 5 cups vegetable broth, preferably homemade
• 3 Tbs. orange juice
• ¹/₃ cup finely chopped shallots
• ¹/₃ cup thinly sliced carrots (peel, halve or quarter lengthwise, then slice crosswise)
• ½ tsp. rice vinegar; more to taste
• + 8 more ingredients
• • freshly ground black pepper
  • ¼ cup heavy cream
  • 1 cup homemade croutons
  • ¼ cup thinly sliced celery (halve lengthwise then slice crosswise)
  • ¹/₃ cup medium-diced onions
  • 2 Tbs. extra-virgin olive oil
  • Kosher salt
  • 2 tsp. minced garlic

In a 4- to 5-quart saucepan or Dutch oven, heat the olive oil over medium-low heat. When hot, add the onions, celery, carrots, shallots, garlic and a pinch of kosher salt. Stir well, cover, reduce the heat to low, and cook, stirring occasionally, until the vegetables are softened, 8 to 10 minutes...

View full recipe at Fine Cooking