Tomato Soup

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1/2 cup chopped white onion
  • 1/2 cup chopped fennel
  • 1/4 teaspoon ground dried thyme
  • 2 cups low sodium chicken broth
  • 1-28 ounce can unsalted diced tomatoes
  • Pinch of cayenne
  • 1/2 teaspoon salt or to taste
  • 1/8 teaspoon pepper

Preparation

  1. In a large saucepan, warm olive oil and cook onion and fennel slowly for 8 minutes or until soft. Add tomatoes with juices, chicken broth and dried thyme.
  2. Bring to a simmer and cook 20 minutes.
  3. Let soup cool slightly and puree soup in blender in batches. Add pinch of cayenne and salt and pepper to taste. Reheat in saucepan or pour into bowls.
  4. Great served with a sprinkle of pecorino cheese.

Categories

  • Soup
  • Vegetable
  • MHealthy

Nutrition Information

Serving Size
1.5 Cups
Serves
4
Calories
110.00
Total Fat (g)
4.50
Saturated Fat (g)
0.50
Sodium (mg)
360.00
Total Carbohydrates (g)
15.00
Dietary Fiber (g)
3.00
Protein (g)
5.00