tomato and fennel soup

Name: Tomato and Fennel Soup
Prep time: 15 min
Cook time: 20 min
Yield: 4
Cuisine: American
Ingredients: 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

(2 RATINGS)

16 Pinches 2 Photos

Russ Myers

Necedah, WI

Updated on Oct 6, 2012

Adding a few tablespoons of rice gives this low-fat pureed soup a rich, creamy texture.

Rate

prep time 15 Min

cook time 20 Min

method Microwave

yield 4

Ingredients

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

Step 1

In 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.
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