Tomato-Garlic Soup with Fennel

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  • Makes: 8 servings
  • Makes: 8 side-dish servings
  • Prep: 15 mins
  • Cook: 45 mins

Tomato-Garlic Soup with Fennel

Directions

  1. Cut off the feathery fennel tops; reserve some to garnish the soup. Remove any tough or bruised outer leaves from the fennel bulb. Trim off and discard the root end and stems. Quarter the bulb lengthwise; remove and discard core. Chop fennel.
  2. In a 4-quart Dutch oven heat oil and butter over medium-high heat. Add chopped fennel, onion, and garlic. Reduce heat to medium-low. Cook, covered, about 25 minutes or until onion is tender, stirring occasionally. Cook, uncovered, over medium-high heat for 3 to 5 minutes or until onion is golden, stirring frequently.
  3. Add tomatoes, broth, tomato sauce, vegetable juice, and basil. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes.
  4. Ladle soup into bowls. Garnish with the reserved fennel tops.
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Nutrition Facts (Tomato-Garlic Soup with Fennel)

  • Per serving:
  • 94 kcal ,
  • 3 g fat
  • (1 g sat. fat ,
  • 4 mg chol. ,
  • 546 mg sodium ,
  • 14 g carb. ,
  • 2 g fiber ,
  • 2 g pro.
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