How To Make Fennel Seed and Tomato Soup
Warm and comforting soup with the earthiness of fennel seeds and sweet tanginess of tomatoes.
Preparation: 10 minutes
Cooking: 25 minutes
Total: 35 minutes
Serves:
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon fennel seeds
- 1 can (400g) chopped tomatoes
- 2 cups vegetable broth
- Salt and pepper, to taste
Instructions
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In a large pot, heat the olive oil over medium heat.
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Add onion, garlic, and fennel seeds and sauté until the onion is translucent.
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Add the chopped tomatoes and vegetable broth, bring to a boil, then reduce heat and simmer for 20 minutes.
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Season with salt and pepper.
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Using an immersion blender, blend the soup until it’s smooth and creamy.
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Serve hot.
Nutrition
- Calories : 116kcal
- Total Fat : 7g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 648mg
- Total Carbohydrates : 12g
- Dietary Fiber : 3g
- Sugar : 6g
- Protein : 2g
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