Tomato And Fennel Soup Food

TOMATO-FENNEL SOUP WITH CRAB

Steps:

• Heat the olive oil in a large pot over medium-low heat. Add the fennel and leeks and season with 1 1/2 teaspoons salt and the red pepper flakes. Cook, stirring occasionally, until the vegetables are just tender, about 25 minutes.
• Add the Sambuca and cook until evaporated, about 1 minute. Add the tomatoes, chicken broth, heavy cream and ½ cup water. Bring to a simmer over medium heat; cook until the fennel is soft, about 15 minutes.
• Working in batches, transfer the soup to a blender and puree until smooth (or puree in the pot with an immersion blender). Return the soup to the pot; return to a simmer and season with salt. Top each serving with the crab and fennel fronds.

TOMATO AND FENNEL SOUP

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.

CREOLE TOMATO AND FENNEL SOUP

Steps:

• Combine the roughly chopped tomatoes, fennel stems, roughly chopped onion, and minced garlic in a large pot over high heat, season with salt and pepper, and cover. The liquid released from the vegetables as they are heated makes oil unnecessary. Keep an eye on them as they cook for 25 to 30 minutes, or until the vegetables are tender, stirring occasionally.
• Add the chicken stock and simmer for about 15 minutes. Puree with a hand-held blender or in a blender or food processor for about 30 seconds. Add the basil and process until the mixture is smooth but still a bit thick. Strain through a medium sieve, pushing through excess pulp but discarding large pieces of tomato skin.
• Place the diced tomato, fennel bulb, diced onion, and sliced garlic in a large soup pot and cook over medium high heat, stirring occasionally, for about 10 to 12 minutes, or until vegetables are tender. Add the strained liquid, bring to a simmer, and adjust the salt and pepper.

FRESH TOMATO AND FENNEL SOUP

Steps:

• In a large saucepan, heat oil over medium-low heat, then add the onion, fennel and garlic. Cover and cook gently for about 10 minutes.
• Pour in the wine (or lemon juice), and basil.
• Bring to boil, then back off the heat and lower temperature to simmer. Simmer for about 5 minutes.
• Add the tomatoes and stock. Return to boil, then lower heat and simmer for about 30 minutes, partially covered.
• Season to taste with salt and pepper.
• To serve, ladle into bowls, and top with the chopped basil and fennel fronds.

TOMATO FENNEL SOUP WITH BLOOD ORANGE

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.

TOMATO FENNEL SOUP WITH GARLIC CROUTONS

Steps:

• Add the 2 cups canned tomatoes and 1/2 teaspoons fennel seed to the vegetable stock and keep warm over low heat.
• Heat the olive oil in a soup pot and add the onions, 1/4 teaspoons salt, anise and the ground fennel. Saute over medium heat until the onions are soft, then add the garlic, carrots, and sliced fennel. Cover the pan and cook the vegetables until very tender, about 5 minutes.
• Remove the lid, add the sherry and cook for 1-2 more minutes, until the pan is nearly dry.
• Add the tomato puree, 1 quart stock, and 1/4 teaspoons salt; cover and cook over low heat for 30 minutes.
• Season to taste with salt and pepper. Add a few pinches of sugar if the soup tastes a little acidic.
• Serve with Garlic Croutons;.
• Garlic Croutons:.
• Preheat the oven to 375*F.
• Combine the olive oil and garlci. Lay the slices of baguette on a baking sheet and brush them lightly with the garlic oil.
• Bake for about 8 minutes, until the croutons are crisp and lightly browned.

TOMATO FENNEL SOUP

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.

CREAMY TOMATO SOUP WITH FENNEL AND DILL

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.

FRESH TOMATO FENNEL SOUP

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.

ROASTED TOMATO AND FENNEL SOUP

Steps:

• Core tomatoes and cut in half lengthwise; arrange, cut side up, on foil lined rimmed baking sheet.
• In a small bowl, mix 2 tablespoons of the oil, garlic and half each of the salt and pepper; brush over tomatoes.
• Bake in 350°F oven until softened and shriveled and bottoms are browned, about 2 hours.
• Meanwhile, trim fronds from fennel bulb and reserve; cut off stalks and discard.
• Cut fennel in half lengthwise.
• Trim out and discard core; cut fennel into 1/2 inch cubes.
• In large saucepan, heat 1 tablespoon of the remaining oil over medium heat; cook fennel, stirring occasionally, until golden, about 8 minutes.
• Add 1 1/2 cups water; reduce heat, cover and simmer until very tender, about 20 minutes.
• Pour into bowl.
• Add 1 tablespoon of the remaining oil into pan; cook onion over medium heat, stirring occasionally, until softened, about 5 minutes.
• Add tomatoes and stock; bring to boil.
• Reduce heat and simmer for 15 minutes.
• Transfer tomato mixture to blender or food processor; puree until smooth.
• Return to pan.
• Stir in cooked fennel, basil and remaining salt and pepper.
• (Make ahead: let cool and refrigerate in airtight container for up to 2 days.) Heat until steaming, about 5 minutes.
• In bowl, whisk vinegar with remaining oil.
• Ladle soup into bowls; garnish with drizzle of vinegar mixture.
• Arrange reserved fronds over top.

TOMATO FENNEL SOUP

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.