TOMATO AND FENNEL SOUP
Provided by Food Network
Number Of Ingredients 13
Steps:
- In a large pot, heat the oil over medium heat. Add the fennel and cook, stirring, until it starts to soften, about 5 minutes. Add the celery, onion, and garlic. Cook, stirring, 5 minutes longer to allow the flavors to blend together. Carefully add the Pernod. (Caution! It could flame up.) Add the dill, celery seeds, and pepper. Add the vegetable stock and tomatoes, and bring the mixture to a boil. Reduce the heat to a simmer and let simmer for 40 minutes.
- Remove the pot from the heat. Process the soup, in batches, in a blender or food processor fitted with the metal chopping blade until smooth. Add the butter, if desired, and stir until melted. Taste and check the seasoning, adding salt if needed.
TOMATO FENNEL SOUP WITH BLOOD ORANGE
Vegetarian tomato and fennel soup. Regular oranges work just as well, also. I also add some garlic, sauteed with the onions. I found this in the Chicago Tribune food section that I get emailed to me :)
Provided by DeeCooks
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large Dutch oven; add the onion and fennel, sprinkled with a big pinch of salt and pepper to taste. Cook over medium heat, stirring often, until soft and golden but not brown, 20 minutes.
- Add the tomatoes and their juice, broth, blood orange juice and a pinch of ground red pepper. Lower heat to a simmer; cook covered until the fennel is entirely soft and the tomatoes have released their juice and turned dark, about 30 minutes.
- Allow the soup to cool slightly; puree until smooth in a blender in batches or with an immersion blender. Return the soup to the heat; heat to a simmer. Taste; adjust seasoning with additional salt and pepper if needed. Add a touch more broth if it seems too thick.
- Serve in shallow bowls garnished with a pinch of grated zest, a spoonful of the yogurt and sprigs of fennel fronds.
- Per serving: 198 calories, 19% of calories from fat, 4 g fat, 1 g saturated fat, 3 mg cholesterol, 33 g carbohydrates, 6 g protein, 1,684 mg sodium, 5 g fiber.
Nutrition Facts : Calories 148.9, Fat 4.4, SaturatedFat 0.7, Sodium 433.9, Carbohydrate 27, Fiber 8.8, Sugar 12.8, Protein 5
TOMATO FENNEL SOUP
This is an excellent, quick-cooking, tomato soup perfect for the early days of fall!
Provided by Trisha Benson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Heat olive oil in a large saucepan over medium-high heat. Cook and stir fennel, onion, celery, and garlic in the hot oil until tender, about 10 minutes.
- Pour tomatoes and chicken broth over vegetable mixture and simmer for 4 minutes. Remove saucepan from heat and add basil and parsley. Cool soup slightly.
- Pour soup into a blender no more than half-full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
Nutrition Facts : Calories 114.8 calories, Carbohydrate 10.1 g, Cholesterol 1 mg, Fat 7 g, Fiber 3.3 g, Protein 2.8 g, SaturatedFat 1.1 g, Sodium 275.5 mg, Sugar 3.8 g
TOMATO FENNEL SOUP
An elegant starter soup, especially for winter when the best tomatoes come in cans. From the Mediterranean Vegan Kitchen.
Provided by Linorama
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in medium stockpot over medium-low.
- Add fennel, shallots and carrot, cook until very soft but not brown, stirring occasionally.
- This will take about 15 minutes.
- Add tomatoes and 1/2 cup broth, bring to boil over high heat.
- Reduce heat and simmer gently for 15 minutes (uncovered), stirring occasionally.
- Transfer to blender or food processor in batches (I used an immersion blender right in the pan), and process until smooth.
- Adjust the seasonings, and add more veggie broth if necessary to achieve your desired consistency.
- Serve hot, garnished with the chopped fennel leaves.
- This soup reheats well.
Nutrition Facts : Calories 127.5, Fat 7.2, SaturatedFat 1, Sodium 324.8, Carbohydrate 15.9, Fiber 4.2, Sugar 5.3, Protein 2.8
TOMATO-FENNEL SOUP
The sweet, subtle flavor of fennel brings a new sophistication to homemade tomato soup.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- In 4-quart saucepan, heat oil over medium heat. Cook fennel, onion and garlic in oil about 5 minutes, stirring occasionally, until crisp-tender. Stir in tomatoes, broth, salt and pepper, breaking up tomatoes with spoon. Heat to boiling.
- Reduce heat. Cover; simmer 20 to 25 minutes or until vegetables are soft.
- Carefully pour half of the mixture into blender. Cover; blend on high speed about 30 seconds or until smooth. Return to saucepan. Repeat with remaining mixture. Keep warm over low heat until serving.
Nutrition Facts : Calories 80, Carbohydrate 12 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 5 g, TransFat 0 g
TOMATO-ORANGE SOUP
Who knew orange and tomato were such a good pair? Whenever I serve this, I keep the recipe handy for requests. -Barbara Wood, St. John's, Newfoundland
Provided by Taste of Home
Categories Lunch
Time 1h30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 450°. Place tomatoes in a 15x10x1-in. baking pan, cut side down; brush tops with 1 tablespoon oil. Roast 20-25 minutes or until skins are blistered and charred. Remove and discard skins., In a 6-qt. stockpot, heat remaining oil over medium-high heat. Add onions; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth, orange juice, tomato paste and roasted tomatoes; bring to a boil. Reduce heat; simmer, uncovered, 45 minutes., Stir in orange zest, butter, cilantro, honey and salt. Remove from heat; cool slightly. Process soup in batches in a blender until smooth. Return to pot; heat through.
Nutrition Facts : Calories 160 calories, Fat 7g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 419mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges
TOMATO-FENNEL SOUP WITH BRIE TOASTS
The childhood pleasure of tomato soup with a side of grilled cheese had been enshrined in my mind since I'd last had it, decades ago. A tart, bright tomato soup and a crispy sandwich with an oozing interior: no wonder they are an iconic match. This recipe, spiked with fennel and Pernod, is livelier and more sophisticated than your usual tomato soup. It has a more complex flavor, too, with the fennel bulb adding a pronounced sweetness, along with a very gentle licorice flavor brought out by the Pernod. Serve with slim croutons seasoned with fennel seeds and topped with Brie. (Here's a helpful tutorial on how to cut up fennel.)
Provided by Melissa Clark
Categories dinner, soups and stews, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Melt 6 tablespoons butter in a large pot over medium heat. Add fennel, onion and 1/2 teaspoon salt. Toss to combine. Reduce heat to medium-low. Partly cover and cook, stirring occasionally, until vegetables are very tender, about 20 minutes. Stir in garlic and chile powder; cook 1 minute. Stir in Pernod and cook until almost completely evaporated, about 3 minutes.
- Pour in tomatoes, 1 1/2 cups water and the stock. Bring to a simmer and cook gently, uncovered, for 30 minutes. Season with 1 1/2 teaspoons salt and the black pepper. Purée soup in batches using a blender or immersion blender until smooth.
- Transfer soup back to pot over medium heat; simmer until slightly thickened, 5 to 10 minutes more. Scrape down sides and bottom of pot occasionally. Remove from heat and cover to keep warm.
- Heat oven to 350 degrees. Spread bread slices on a large baking sheet. Bake until light golden, about 10 minutes.
- Toast fennel seeds in a small skillet over medium heat until fragrant and lightly colored, 2 to 3 minutes. Melt in remaining 1 tablespoon butter.
- Adjust oven temperature to broil and position rack 6 inches from heat. Brush toasts with fennel-seed butter and top with Brie. Return to oven and broil until bubbly and golden, 1 to 3 minutes (check every minute or so to see that they are not burning). Ladle soup into bowls and top with a cheese crouton. Garnish with fennel fronds.
Nutrition Facts : @context http, Calories 309, UnsaturatedFat 6 grams, Carbohydrate 26 grams, Fat 19 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 11 grams, Sodium 898 milligrams, Sugar 12 grams, TransFat 1 gram
More about "tomato fennel soup with blood orange recipes"
ROASTED TOMATO AND FENNEL SOUP - LAZY CAT KITCHEN
From lazycatkitchen.com
5/5 (10)Category Salads And Soups, Small PlatesCuisine FusionCalories 223 per serving
- Heat up the oven to 200° C / 390° F and grab a large baking dish or tray. Use a larger tray (ignore the first photo - I used it as it looked nice :) ) and ensure there is a bit of space around each piece of fennel to get more caramelisation.
- Coat (or brush if wanting to use less oil) fennel, onion, cherry tomatoes and garlic cloves in olive oil and drizzle the onions in balsamic vinegar. Scatter with thyme leaves, sprinkle with salt, pepper, smoked paprika, cumin and chilli if using.
- Roast for about 25-30 minutes (flipping onto the other side half way through) until fennel is soft and caramelised on both sides.
- While the veggies are roasting, place squashed canned tomatoes and 1 cup of stock in a large pot. Allow it to come to boil and simmer, covered until tomatoes fall apart.
TOMATO FENNEL SOUP WITH BLOOD ORANGE RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
ROASTED TOMATO & FENNEL SOUP RECIPE - JO'S KITCHEN …
From joskitchenlarder.com
TWO-TOMATO SOUP WITH FENNEL RECIPE - ALEXANDRA GUARNASCHELLI
From foodandwine.com
RICH ROASTED TOMATO, FENNEL AND VEGETABLE SOUP WITH ORANGE
From theslimmingfoodie.com
TOMATO AND FENNEL SOUP | CANADIAN LIVING
From canadianliving.com
FABULOUS FENNEL AND TOMATO SOUP RECIPE - LIVE THE WONDERFUL
From livethewonderful.com
TOMATO AND FENNEL SOUP - LITTLE SUGAR SNAPS
From littlesugarsnaps.com
TOMATO AND FENNEL SOUP | COOL BEAN COOKING
From coolbeancooking.com
THE DAILY MEAL
TOMATO AND FENNEL SOUP WITH BLOOD ORANGE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
TOMATO FENNEL SOUP WITH LEEKS FROM LANA’S COOKING
From lanascooking.com
RECIPE FOR TOMATO, ORANGE AND FENNEL SOUP - JOHNNY'S KITCHEN
From johnnyskitchen.us
FRENCH TOMATO SOUP WITH FENNEL AND ORANGE RECIPE – RECIPE - FREE …
From freeplant.net
30-MINUTES TOMATO ORANGE AND FENNEL SOUP RECIPE WITH …
From soupchick.com
10 EASY RECIPES WILL MAKE YOU FALL FOR FENNEL - MSN
From msn.com
TOMATO FENNEL SOUP — SWEET BY NURTURE | COOKING IS AN …
From sweetbynurture.com
You'll also love