Easy Tomato Soup

Total Time:
1 hr
20 min
40 min
  • 3 tablespoons olive oil
  • 1/2 fennel bulb, chopped, about 2 1/2 cups
  • 1/2 large onion, chopped, about 1 cup
  • 4 cloves garlic, crushed
  • Kosher salt and fresh ground black pepper
  • 1 teaspoon fennel seed
  • 1/8 to 1/4 teaspoon crushed red pepper flakes, optional
  • 1 (28-ounce) can plum tomatoes, preferably San Marzano
  • 2 cups homemade vegetable broth or low-sodium canned
  • 2 cups tomato juice
  • 6 basil leaves, torn
  • 1 tablespoon fresh lemon juice
  • 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.

  • Copyright 2009 Television Food Network, G.P. All rights reserved

  • Calories: 90

  • Total Fat: 5 grams

  • Saturated Fat: 0.5 grams

  • Total Carbohydrate: 10 grams

  • Protein: 2 grams

  • Sodium: 550 milligrams

  • Cholesterol: 0 milligrams

  • Fiber: 2 grams

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