Fennel and Tomato Soup
Is it Fall anywhere else? Or just here in Montana?
I know, technically it’s still summer and everything, but we have already had our first snow. Don’t worry, it was only an inch or so and was pretty much gone by the end of the day.
But still.
It got me into the Fall mood. We don’t typically get much of a Fall season around here so it’s kind of fun and cozy. I got my candles out and my little fake sticks I like to decorate with got my living room all Pinteresty. It’s good stuff.
I even had a cup of tea last night.
I am more of a coffee drinker, so this is slightly off the beaten path for me.
Well today is sunny but cool and crisp so I thought, what better lunch to have than tomato soup and toasted cheese? Of course I was right. It was perfect.
I wanted to find a good way to use up some fennel I had hanging around the fridge and this turned out to be perfect! This soup was very easy to make and was delicious. The fennel added a little dimension to it without overwhelming and becoming weird.
Lovely.
You must try it for your next crispy, cool day! What is one of your favorite meals to celebrate Fall with? Leave a comment!
- 1 tablespoon olive oil
- 3 small bulbs of fennel, diced
- 1 medium onion, diced
- 1 clove garlic, diced
- 1¾ cups chicken broth
- 1 - 28oz can diced tomatoes
- salt and pepper to taste
- 1 cup heavy cream (optional)
- Heat the oil In a large saucepan over medium heat.
- Add the fennel, onion and garlic and cook until soft, about 5 minutes
- Pour in the chicken broth and tomatoes, season to taste with salt and pepper.
- Bring to a boil, reduce heat to low, cover and simmer for 20 minutes.
- Pour the soup into a food processor or blender,remove the little cap from the lid and place a towel over it and blend until smooth.
- Pour back into the saucepan and add the heavy cream.
- Serve hot with toasted cheese!
Thanks for the recipe Betty Crocker!
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