VEGAN: Tomato-Fennel Soup

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* Exported from MasterCook *

 

Tomato-Fennel Soup

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 46

Serving Size : 4 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons extra-virgin olive oil

1 medium fennel bulb -- (about 12 ounces)

trimmed and cored and chopped

2 tablespoons fennel feathery leaves -- reserved

4 medium shallots -- finely chopped

1 small finely chopped carrot -- (about 2 ounces)

28 ounces canned whole plum tomatoes

1/2 cup vegetable broth

preferably Basic Vegetable Broth

(see separate recipe)

OR low-sodium canned broth

Salt and freshly ground black pepper

 

MAKES 4 SERVINGS

 

This elegant and subtly flavored soup makes a perfect first course during

the winter months, when fresh fennel is abundant in many well-stocked

supermarkets but vine-ripened tomatoes are in short supply. Its

consistency can be thinned with the addition of more broth or water.

 

In a medium stockpot, heat the oil over medium-low heat. Add the fennel,

shallots, and carrot; cook, stirring occasionally, until vegetables are

very soft but not browned, about 15 minutes.

 

Add the tomatoes with juice and the broth; bring to a boil over high

heat. Reduce the heat and simmer gently, uncovered, for 15 minutes,

stirring occasionally. Transfer the mixture, in batches if necessary, to a

food processor fitted with the metal blade or to a blender. Process or

blend until smooth and puréed. Serve hot, garnished with the reserved

fennel leaves.

 

Advance Preparation: The soup can be held, covered, for one hour over very

low heat before serving. The soup can be stored, covered, in the

refrigerator for up to two days. Reheat over low heat.

 

Variations: Add 1/8 teaspoon crushed aniseed to the recipe when you add

the tomatoes and broth for a more pronounced licorice flavor. Serve the

soup completely chilled.

 

If shallots are unavailable, use 1/2 cup chopped red onion or the white

parts of scallions instead.

 

Per Serving: Calories 156, Protein 5 g, Total Fat 8 g, Saturated Fat 1 g,

Cholesterol mg, Carbohydrate 0 g, Dietary Fiber 21 g, Sodium 5 mg

 

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