Best Tomato Fennel Bisque Recipes

Tomato Fennel Bisque image

Provided by annconnolly

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb plum tomato, quartered
1 (14 ounce) can reduced-fat chicken broth (vegetable if you prefer)
1 large fennel bulb, coarsely chopped (2 C)
1 large onion, chopped (1 C)
1 garlic clove, minced
1/2 teaspoon savory
1/8 teaspoon pepper

Steps:

Combine tomatoes, broth, fennel, onion, garlic, savory and pepper in a large saucepan.
Bring to a boil and reduce heat.
Simmer, covered 10-15 minutes until vegetables are tender.
Put 1/2 the mixture in a processor and blend until smooth.
Strain to remove tomato seeds and skins.
Return to saucepan repeat with remaining mixture.
Heat through.
Garnish with parsley or chives.

Nutrition Facts : Calories 57.9, Fat 0.4, SaturatedFat 0.1, Sodium 40.5, Carbohydrate 13.3, Fiber 4, Sugar 4.6, Protein 2.2

TOMATO AND FENNEL BISQUE image

Categories Soup/Stew

Yield 8 cups

Number Of Ingredients 10

2 T olive oil
1 medium onion, coarsely chopped
4 large garlic cloves coarsely chopped
1 fennel bulg (approx 1 lb) coarsely chopped (1/2-1 in diameter)
1 16 oz canned light chicken broth
2-16 oz cans fire roasted tomato chunks (Muir Glen=favorite)
1 t dried or 1 T fresh thyme
1 cup non-fat milk
Season w/salt pepper(optional)
Garnish with lo fat feta cheese 4 T

Steps:

In a deep pot heat 2 T olive oil; add vegetables and saute 15 minutes over medium heat until soft and golden brown Add tomatoes, broth, thyme and cook another 10 min until fennel is tender. Using hand-held immersion blender, puree soup, leaving some texture Add milk and heat for several minutes. Garnish with half T feta and chopped fennel fronds