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Reduced Sodium Chicken Noodle Soup

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Tomato-Fennel Soup

Veggies for Vitamins

Vegetables offer a host of nutrients including vitamins A, C and folate to name a few. Be sure to get at least 3 to 5 servings of veggies daily.

4 reviews

5 ratings - Click to rate

The sweet, subtle flavor of fennel brings a new sophistication to tomato soup. From eatbetteramerica.

Prep Time:15 min

Start to Finish:40 min

makes:6 servings (1 cup each)

1	tablespoon olive oil
2	medium bulbs fresh fennel, chopped (3 cups)
1	large onion, chopped (1 cup)
1	clove garlic, finely chopped
1	can (28 oz) Muir Glen® organic whole peeled tomatoes, undrained
1 3/4	cups Progresso® reduced-sodium chicken broth (from 32-oz carton) or 1 can (14 oz) vegetable broth
1/4	teaspoon coarse salt (kosher or sea salt)
1/8	teaspoon pepper

1.	In 4-quart saucepan, heat oil over medium heat. Cook fennel, onion and garlic in oil about 5 minutes, stirring occasionally, until crisp-tender. Stir in tomatoes, broth, salt and pepper.
2.	Heat to boiling. Reduce heat; cover and simmer 20 to 25 minutes or until vegetables are soft. Carefully pour half of the mixture into blender; cover and blend on high speed about 30 seconds or until smooth. Repeat with remaining mixture.
High Altitude (3500-6500 ft): No change.

Nutritional Information

1 Serving: Calories 80 (Calories from Fat 25); Total Fat 2 1/2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 440mg; Total Carbohydrate 12g (Dietary Fiber 3g, Sugars 5g); Protein 3g % Daily Value*: Vitamin A 6%; Vitamin C 15%; Calcium 8%; Iron 10% Exchanges: 1/2 Other Carbohydrate; 1 Vegetable; 1/2 Fat Carbohydrate Choices: 1 MyPyramid Servings: 1 tsp Fats & Oils, 1 1/4 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.

4 Reviews

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This recipe was good, with some tweaking. I added a little sugar and a dash of allspice to the soup while I was blending. Definitely need to double the recipe next time- it goes fast!
Posted at 10:27 AM on March 2 2009 by kelli d

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This recipe was awsome with a little modification more pepper and some oregano and some parsley.
Posted at 9:43 AM on October 27 2008 by MikeWhttkr

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I love this recipe!!

This is a light yet satisfying recipe that helps me get some veggie content into my daily diet. I've cooked with fennel seeds before but never the actual plant. It is so delicious!
Posted at 1:23 PM on July 8 2008 by Rebecky

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The soup was very good. I had never cooked with fennel before, so the strong licorice smell scared me as I do not like black licorice. The final product did not have a licorice flavor. This soup would go great with garlic bread.
Posted at 9:32 AM on August 7 2007 by