TOMATO-FENNEL SOUP

Tomato-Fennel Soup image

The sweet, subtle flavor of fennel brings a new sophistication to homemade tomato soup.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 40m

Yield 6

Number Of Ingredients 8

Ingredients

1 tablespoon olive or vegetable oil
2 medium bulbs fresh fennel, chopped (3 cups)
1 large onion, chopped (1 cup)
1 clove garlic, finely chopped
1 can (28 oz) Muir Glen™ organic whole peeled tomatoes, undrained
1 3/4 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton) or 1 can (14 oz) vegetable broth
1/4 teaspoon coarse salt (kosher or sea salt)
1/8 teaspoon pepper

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