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

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Cauliflower Soup

Recipe courtesy of Ree Drummond

Butternut Squash Soup

Recipe courtesy of Food Network Kitchen

Pumpkin Soup

Recipe courtesy of Kerry Simon

Pumpkin Soup

Recipe courtesy of Food Network Kitchen

Pear Soup

Recipe courtesy of Michael Chiarello

Potato and Leek Soup

Recipe courtesy of Amy Finley

Butternut Squash Soup

Recipe courtesy of Claire Robinson

Butternut Squash Soup

Recipe courtesy of Food Network Kitchen

Cream of Celery Soup

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories