Tomato & Fennel Soup
Add fennel to your tomato soup for the an ultra-cozy dish.
Photography by Christopher Testani
Recipe by Susan Westmoreland
Start to Finish: 30 minutes | Servings: 4 |
Ingredients
- 1 bulb fennel, trimmed and sliced, fronds reserved for garnish
- 1 onion, chopped
- 1 carrot, chopped
- 1 tbsp. olive oil, plus more for drizzling
- 1 can (28 oz.) whole tomatoes in puree
- 2 3/4 cups chicken stock
Preparation
In pot, cook sliced fennel, the onion, and carrot in oil over medium-high heat, stirring often, until beginning to soften, about 7 minutes. Add tomatoes and stock; simmer until vegetables are tender, about 15 minutes. Puree soup; season. Garnish soup with fennel fronds and drizzle with olive oil.
