Favorite Recipes

Tomato Fennel Soup | Electric Lemonade | Hummingbird Cake

Pistachio Crusted Chicken | Oprah's Scrambled Eggs | Tomato Pie

Tomato Fennel Soup

Hot soup is a wonderful meal in itself or a great way to begin dinner on a cold day. This is one of my favorite soups and it's very simple to make. 4 Servings

  • 2 tablespoons olive oil
  • ½ onion, chopped
  • 1 stalk celery, chopped
  • 1 clove garlic, minced
  • 1 fennel bulb, chopped
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 cup chicken broth
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh parsley
  • Salt and freshly ground black pepper to taste

Instructions

  1. In a large saucepan, heat the olive oil over medium-high heat. When hot, add the onion, celery, garlic and fennel. Cook until the vegetables are tender, about 4 minutes.
  2. Add the tomatoes and chicken broth and simmer 3 to 4 minutes
  3. Remove from the heat and add the basil and parsley. Puree the soup with an emersion blender or cool slightly and puree in a standard blender.
  4. Season with salt and pepper. Serve hot.

 

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Chef Art Smith Art and Soul