Tomato-Fennel Soup with Orange

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

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


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