tomato and fennel soup
(2 ratings)
Adding a few tablespoons of rice gives this low-fat pureed soup a rich, creamy texture.
►
(2 ratings)
yield
4
prep time
15 Min
cook time
20 Min
method
Microwave
Ingredients For tomato and fennel soup
-
2 C. water
-
1 med. carrot, thinly sliced
-
1 C. fennel bulb, chopped
-
1 chicken or vegetarian bouillon cube
-
3 Tbs. long-grain white rice
-
6 med. ripe tomatoes, seeded and chopped
-
1 sm. onion, chopped
-
1 clove garlic, chopped
-
1 Tbs. butter (optional)
-
1/4 tsp. salt
-
1/4 tsp. ground black pepper
How To Make tomato and fennel soup
-
1In a 2-quart microwave-safe bowl, combine water, carrot, fennel, bouillon, and rice. Cover and microwave on high for 5 minutes. Stir tomatoes and onion into carrot mixture; cover and microwave on high 6 minutes. Add garlic, stir well, cover, and microwave on high 5 to 6 minutes longer or until rice is very tender. Stir in butter, if desired, and add salt and pepper. Set aside for 10 minutes. In batches, puree soup mixture in blender until very smooth. Serve.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT