Tomato-Fennel Soup

Tomato-Fennel Soup
Photo by Rita Maas


  • 2 scallions, thinly sliced
  • 2 fennel bulbs, finely chopped
  • Light brown sugar
  • ½ teaspoon fennel seed, crushed
  • Butter
  • Heavy cream (optional)
  • 1 (26.5-ounce) package vacuum-packed chopped tomatoes

Melt 1 tablespoon butter in a large saucepan over medium heat. Add fennel, seeds, and scallions; saute 6 minutes. Add 1 1/2 cups water, 2 teaspoons brown sugar, and tomatoes; bring to a boil. Reduce heat to a simmer, and cook 5 minutes, stirring occasionally. Season with salt and pepper. Stir in ...

View full recipe at My Recipes


Variations on Tomato-Fennel Soup

  • Tomato-Fennel Soup
    • 1/4 cup fresh orange juice
    • Pinch crushed red pepper flakes
    • 1 28-oz. can crushed tomatoes
    • 2 Tbs. unsalted butter
    • 1/2 cup whole or low-fat milk
    • +4 other ingredients

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