in Soup Recipes

Quick tomato soup with fennel

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Ingredients for 2 servings:

  • 1 cup onion(s), diced
  • 1 cup fennel, diced
  • 1 cup vegetable broth
  • 1 large can of tomatoes, peeled
  • salt and pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

light summer meal!

Sauté the onions and fennel in a little olive oil until translucent. Deglaze with the vegetable stock and simmer until reduced by half. Add the canned tomatoes, bring everything back to a boil, and blend. Season with salt and pepper and serve hot.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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