Recipe courtesy of Food Network Kitchen
Save Recipe Print
Tomato-Fennel Soup with Crab
Total:
50 min
Active:
35 min
Yield:
8 servings
Level:
Easy
Total:
50 min
Active:
35 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Heat the olive oil in a large pot over medium-low heat. Add the fennel and leeks and season with 1 1/2 teaspoons salt and the red pepper flakes. Cook, stirring occasionally, until the vegetables are just tender, about 25 minutes.

Add the Sambuca and cook until evaporated, about 1 minute. Add the tomatoes, chicken broth, heavy cream and ½ cup water. Bring to a simmer over medium heat; cook until the fennel is soft, about 15 minutes.

Working in batches, transfer the soup to a blender and puree until smooth (or puree in the pot with an immersion blender). Return the soup to the pot; return to a simmer and season with salt. Top each serving with the crab and fennel fronds.

Photograph by Levi Brown

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

Butternut Squash Soup

Recipe courtesy of Food Network Kitchen

Roasted Butternut Squash Soup

Recipe courtesy of Michael Chiarello

Cauliflower Soup

Recipe courtesy of Ree Drummond

Winter Squash Soup

Recipe courtesy of Ina Garten

Roasted Potato Leek Soup

Recipe courtesy of Ina Garten

Cream of Wild Mushroom Soup

Recipe courtesy of Ina Garten

Butternut Squash and Apple Soup

Recipe courtesy of Michael Chiarello

French Onion Soup

Recipe courtesy of Alton Brown

Roasted Butternut Squash Soup and Curry Condiments

Recipe courtesy of Ina Garten

Browse Reviews By Keyword