Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
1 hr
Prep:
20 min
Cook:
40 min

Nutrition Info

Ingredients

Directions

1. Heat olive oil in a medium sauce pot over medium-high heat. Add fennel, onion, garlic, 1 1/4 teaspoons salt, fennel seed, and crushed pepper, if using, and cook until vegetables soften and brown slightly, about 5 minutes. Drain and reserve juice from tomatoes, and gently crush tomatoes with your hands. Add tomatoes, increase heat to high, and cook until slightly brown, about 5 minutes.

2. Add reserved juices from tomatoes, vegetable broth, tomato juice, and basil leaves. Bring to a boil, stir, reduce heat to medium low, cover and cook until vegetables are cooked through and soup reduces and thickens, about 30 minutes.

3. Remove pot from stove and puree soup in batches, with an immersion, regular blender, or food processor. Stir in lemon juice and season with pepper, to taste. Serve.

Best of Food Network 6 Videos

Get the Recipe

Giant Crunchy Taco Wrap 00:35

This Mexican fast-food favorite is big enough to share!

Similar Topics:

IDEAS YOU'LL LOVE

Easy Tomato Soup and Grilled Cheese Croutons

Recipe courtesy of Ina Garten

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Quick Creamy Tomato Soup

Recipe courtesy of Rachael Ray

Homemade Tomato Soup

Recipe courtesy of Michael Chiarello

Roasted Tomato Soup

Recipe courtesy of Tyler Florence

Best Tomato Soup Ever

Recipe courtesy of Ree Drummond

Tomato Soup 2.0

Recipe courtesy of Ree Drummond

Cream of Fresh Tomato Soup

Recipe courtesy of Ina Garten

Spicy Tomato and Cheddar Soup

Recipe courtesy of Nancy Fuller

Browse Reviews By Keyword