Tomato-Fennel Soup

Rita Maas
4 servings


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2 fennel bulbs, finely chopped
1/2 teaspoon fennel seed, crushed
2 scallions, thinly sliced
Light brown sugar
1 (26.5-ounce) package vacuum-packed chopped tomatoes
Heavy cream (optional)


Melt 1 tablespoon butter in a large saucepan over medium heat. Add fennel, seeds, and scallions; saute 6 minutes. Add 1 1/2 cups water, 2 teaspoons brown sugar, and tomatoes; bring to a boil. Reduce heat to a simmer, and cook 5 minutes, stirring occasionally. Season with salt and pepper. Stir in 1/4 cup cream, if desired.

Created date

October 2003

Nutritional Information

Calories 165
Fat 9 g
Satfat 5 g
Monofat 2 g
Polyfat 0.0 g
Protein 3 g
Carbohydrate 18 g
Fiber 6 g
Cholesterol 28 mg
Iron 4 mg
Sodium 587 mg
Calcium 75 mg