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Tomato and Fennel Soup

Russ Myers


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


★★★★★ 2 votes

15 Min
20 Min


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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.

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About Tomato and Fennel Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Heirloom

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