Tomato Fennel Soup
Recipe from Back to the Family by Art Smith

Art Smith's 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.

Ingredients:
Serves 4

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

Add the tomatoes and chicken broth and simmer 3 to 4 minutes.

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.

Season with salt and pepper. Serve hot.

Back to the Family © 2007 by Thomas Nelson Publishers.