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
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 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
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
TRIPLE-WHAMMY SAFFRONED TOMATO-FENNEL SOUP
Healthy bonus: Fiber from tomatoes; calcium from basil and fennel
Yield Makes 2 servings
Number Of Ingredients 9
Steps:
- In a large saucepan, heat oil over medium-low. Add onion, fennel, and garlic; cover and cook about 10 minutes. In a large metal spoon or small pan, heat saffron over low heat until dry, about 10 seconds. Grind to a powder with the back of a spoon and steep in 1 tbsp boiling water to release flavor, about 1 minute. Add wine and spoonful of saffron to pan, then stir in shredded basil. Bring to a boil over medium-high heat; reduce heat to low and simmer 1 to 2 minutes. Add tomatoes, their juice, and 1 cup water. Return to a boil over high heat; reduce heat to low and simmer, partially covered, about 30 minutes. Garnish with fennel fronds and chopped basil.
CREAMY TOMATO SOUP WITH FENNEL AND DILL
This is very tasty! For those who would love to taste a less sweet tomato soup, while losing none of the 'creaminess', this is it! I came across this while searching for something similar to "Atlanta Bread Company" tomato soup and have adapted it a bit to make it easier to prepare. This tastes even better than the $4 a cup stuff at the cafe if I do say so myself!! Enjoy. :)
Provided by chefdonatella
Categories One Dish Meal
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a large stockpot, melt 2 tablespoons of butter over medium high-high heat.
- Add chopped onion and fresh fennel (if using) along with 1 teaspoon salt and 1/2 teaspoon pepper. If using fennel seed instead, add that now.
- Saute onions until soft and slightly caramelized, about 5 minutes.
- Add carrot and cook for an additional 3 minutes.
- Pour in chicken broth. Then add plum tomatoes (with the juices), diced tomatoes, tomato paste, and 1 tablespoon of the parmesan cheese.
- Using a wooden spoon, break up the plum tomatoes.
- Add 1-2 teaspoons salt, and 1/2- 1 1/2 teaspoons pepper.
- Bring to a boil then, reduce heat to simmer and cover.
- Cook for 25-30 minutes, stirring every now and then to ensure even heat distribution.
- Add the dill and heavy cream and stir to combine. Add 1-2 tablespoons of remaining parmesan, and the remaining 1 tablespoon of butter.
- Simmer for 10-15 minutes.
- Adjust seasonings to taste.
- Take soup off heat and CAREFULLY! blend in food processor or with a stick blender.
- Process to desired consistency.
- Enjoy alone, or with crusty fresh bread.
- Yum! :).
- *** If using fresh fennel, only use the fennel bulb, not the stalks or fronds. Cut the bulb in half, cut out core and discard. Cut fennel into medium dice and add to soup where directed.
Nutrition Facts : Calories 326.2, Fat 22.6, SaturatedFat 13.4, Cholesterol 71.1, Sodium 1713.7, Carbohydrate 27.2, Fiber 6.8, Sugar 15.3, Protein 8.3
FRESH TOMATO FENNEL SOUP
This soup really benefits by using fresh vine-ripened tomatoes and is low calorie and low fat.Try it hot or cold. From a January 1984 issue of Bon Appetite that featured Fabulous Diet Recipes.
Provided by Leslie in Texas
Categories Vegetable
Time 1h5m
Yield 1 cup, 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine tomatoes,stock,1 cup fennel,wine,onion,garlic,salt, bay leaf, pepper and sugar in large saucepan.
- Bring to boil;reduce heat to medium, cover and cook 20 minutes.
- Add remaining cup fennel and cook 15 minutes.
- Stir in Pernod and tomato paste and boil 3 minutes.
- Remove from heat;season with additional salt, if needed, then stir in parsley and butter.
- Ladle into bowls, top with chopped fennel fronds and serve immediately.
Nutrition Facts : Calories 98.7, Fat 3.2, SaturatedFat 1.5, Cholesterol 7.5, Sodium 535.6, Carbohydrate 11.5, Fiber 2.4, Sugar 5.3, Protein 3.7
More about "two tomato soup with fennel recipes"
ROASTED TOMATO AND FENNEL SOUP - LAZY CAT KITCHEN
From lazycatkitchen.com
5/5 (8)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.
QUICK ROASTED TOMATO AND FENNEL SOUP RECIPE - VERYWELL …
From verywellfit.com
4.6/5 (156)Total Time 1 hr 30 minsEstimated Reading Time 3 minsCalories 177 per serving
TOMATO FENNEL AND WHITE BEAN SOUP « CLEAN & DELICIOUS
From cleananddelicious.com
CARLA'S TOMATO SOUP RECIPE | BON APPéTIT
From bonappetit.com
TOMATO ARTICHOKE SOUP WITH FENNEL AND TARRAGON
From feastingathome.com
TOMATO SOUP RECIPE | MICHAEL SYMON | FOOD NETWORK
From foodnetwork.com
Author Michael SymonSteps 4Difficulty Easy
FENNEL AND TOMATO SOUP RECIPE - VEGETARIAN TIMES
From vegetariantimes.com
TOMATO AND FENNEL SOUP | COOL BEAN COOKING
From coolbeancooking.com
TWO TOMATO SOUP WITH FENNEL · CATERING WORKS
From cateringworks.com
TOMATO-FENNEL SOUP | RECIPES | WW USA - WEIGHTWATCHERS
From weightwatchers.com
TOMATO AND FENNEL SOUP - LITTLE SUGAR SNAPS
From littlesugarsnaps.com
TWO-TOMATO SOUP WITH FENNEL | PUNCHFORK
From punchfork.com
ROASTED FENNEL, TOMATO, AND CHICKPEA SOUP RECIPE | MYRECIPES
From myrecipes.com
FABULOUS FENNEL AND TOMATO SOUP RECIPE - LIVE THE WONDERFUL
From livethewonderful.com
SPICY TOMATO SOUP WITH LENTILS AND FENNEL - PINTEREST
From pinterest.com
COPYCAT PANERA TOMATO SOUP: HOW TO MAKE IT (30-MINUTE RECIPE)
From tasteofhome.com
ROASTED TOMATO AND FENNEL SOUP WITH PARMESAN SHRIMP - PARSLEY …
From parsleyandparm.com
BEST TOMATO FENNEL SOUP RECIPE - HOW TO MAKE ROASTED TOMATO …
From food52.com
You'll also love