Fennel and Tomato Soup

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Fennel and tomato pair nicely for an Italian-style tomato soup. Save fennel fronds to use as a garnish. This soup freezes well, so you may want to double the recipe to save half for later.

  • 1 2/3-cup servingServings

Ingredients

  • 3 Tbs. olive oil
  • 1 large fennel bulb, diced (4 cups)
  • 3 vegan Italian sausages, sliced into 1/2-inch-thick rounds (2 cups)
  • 1 tsp. fennel seeds
  • 2 Tbs. dry vermouth, dry white wine, or water
  • 4 cups low-sodium vegetable broth
  • 1 28-oz. can crushed tomatoes, preferably San Marzano
  • 3 Tbs. chopped fresh Italian parsley

Preparation

Heat oil in soup pot over medium heat. Add fennel, and sauté 3 to 5 minutes. Stir in sausages and fennel seeds, and cook 5 to 7 minutes, or until fennel seeds are slightly softened and bits of sausage are stuck to bottom of pan. Add vermouth, and cook 5 to 10 seconds to deglaze pan, scraping up any brown bits. Add broth, tomatoes, and parsley; cover, and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes. Season with salt and pepper, if desired.

Nutrition Information

  • Serving Size: Serves 6
  • Calories: 163
  • Carbohydrate Content: 19 g
  • Fat Content: 8 g
  • Fiber Content: 5 g
  • Protein Content: 6 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 380 mg
  • Sugar Content: 2 g