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Rita Maas Photo by: Rita Maas

Tomato-Fennel Soup

Health APRIL 2003

  • 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)

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 165
  • Fat: 9g
  • Saturated fat: 5g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.0g
  • Protein: 3g
  • Carbohydrate: 18g
  • Fiber: 6g
  • Cholesterol: 28mg
  • Iron: 4mg
  • Sodium: 587mg
  • Calcium: 75mg
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Tomato-Fennel Soup recipe

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