Fennel and Tomato Soup
Recipe By: Megan
Recipe type: Soup
Prep time:
Cook time:
Total time:
Serves: 6 cups
- 1 tablespoon olive oil
- 3 small bulbs of fennel, diced
- 1 medium onion, diced
- 1 clove garlic, diced
- 1¾ cups chicken broth
- 1 - 28oz can diced tomatoes
- salt and pepper to taste
- 1 cup heavy cream (optional)
- Heat the oil In a large saucepan over medium heat.
- Add the fennel, onion and garlic and cook until soft, about 5 minutes
- Pour in the chicken broth and tomatoes, season to taste with salt and pepper.
- Bring to a boil, reduce heat to low, cover and simmer for 20 minutes.
- Pour the soup into a food processor or blender,remove the little cap from the lid and place a towel over it and blend until smooth.
- Pour back into the saucepan and add the heavy cream.
- Serve hot with toasted cheese!
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2014/09/fennel-and-tomato-soup/
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