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Tomato-Fennel Soup

Rita Maas
Yield 4 servings

Ingredients

  • Butter
  • 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)

Nutrition 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

How to Make It

  1. 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.