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This tomato fennel soup is an excellent quick-cooking soup, perfect for the early days of fall!
Ingredients
- 2 tablespoons olive oil
- 1 bulb fennel, chopped
- ½ onion, chopped
- 1 celery stalk, chopped
- 1 clove garlic, minced
- 1 (14.5 ounce) can diced tomatoes
- 1 cup low-sodium chicken broth
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley
- salt and ground black pepper to taste
Directions
Step 1
Heat olive oil in a large saucepan over medium-high heat. Cook and stir fennel, onion, celery, and garlic in hot oil until tender, about 10 minutes.
Step 2
Pour tomatoes and chicken broth over vegetable mixture and simmer for 4 minutes. Remove the saucepan from heat and stir in basil and parsley. Season with salt and pepper. Cool soup slightly.
Step 3
Pour soup into a blender no more than half-full. Cover and hold the lid down; pulse a few times before leaving it on to blend until smooth. Pur?e remaining soup in batches.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 115 | |
| % Daily Value * | |
| Total Fat7g | 9% |
| Saturated Fat1g | 6% |
| Cholesterol1mg | 0% |
| Sodium276mg | 12% |
| Total Carbohydrate10g | 4% |
| Dietary Fiber3g | 12% |
| Total Sugars4g | |
| Protein3g | |
| Vitamin C19mg | 96% |
| Calcium80mg | 6% |
| Iron3mg | 17% |
| Potassium460mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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