Recipe finder
Red Tomato-Garlic Soup
- Makes: 8 servings
- Prep 15 mins
- Cook 45 mins
Ingredients
-
1
medium
fennel bulb with tops
-
1
tablespoon
olive oil
-
1
tablespoon
butter or margarine
-
1
large
onion, quartered and thinly sliced
-
10
garlic, minced
-
1
28 -
ounce can
diced tomatoes, undrained
-
1
14 -
ounce can
reduced-sodium chicken broth
-
1
8 -
ounce can
tomato sauce
-
1
cup
hot-style vegetable juice or vegetable juice
-
1
teaspoon
dried basil or dried Italian seasoning, crushed
Directions
- Reserve some of the fennel leaves to garnish the soup. Remove any tough or bruised outer leaves from the fennel bulb. Trim off the root end and the stems; discard. Thoroughly rinse the trimmed bulb and quarter the bulb lengthwise; remove and discard the core. Chop remaining fennel bulb.
- In a 4-quart Dutch oven, heat olive oil and butter over medium-high heat. Add fennel, onion, and garlic. Reduce heat to medium-low and cook, covered, for 25 minutes, or until onions are tender, stirring occasionally. Uncover; cook and stir over medium-high heat for 3 to 5 minutes more or until unions are golden.
- Add the undrained tomatoes, broth, tomato sauce, vegetable juice and dried basil. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes more. Garnish each serving with the reserved fennel leaves. Makes 8 side-dish servings.
Nutrition Facts
(Red Tomato-Garlic Soup)
Servings Per Recipe 8, fiber (g) 2, sodium (mg) 546, chol. (mg) 4, sat. fat (g) 1, calcium (mg) 71, iron (mg) 1, vit. C (mg) 24, cal. (kcal) 94, pro. (g) 2, carb. (g) 14, Fat, total (g) 3, vit. A (IU) 486