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Tomato-Garlic Soup With Fennel

Ingredients

• 1 fennel bulb
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 onion, quartered and thinly sliced
• 10 cloves garlic, minced
• 1 28-ounce can diced tomatoes, undrained
• 1 14.5-ounce can reduced-sodium chicken broth
• 1 8-ounce can tomato sauce
• 1 cup hot-style vegetable juice or regular vegetable juice
• 1 teaspoon dried basil or Italian seasoning, crushed

Directions

1. Reserve some of the feathery fennel tops to garnish the soup.
2. Cut off and discard upper stalks of fennel.
3. Remove any wilted outer layers.
4. Cut off and discard a thin slice from fennel base.
5. Quarter the bulb lengthwise.
6. Discard core.
7. Chop fennel.
8. In a Dutch oven heat oil and butter over medium-high heat.
9. Add chopped fennel, onion, and garlic.
10. Reduce heat to medium-low.
11. Cook, covered, 25 minutes, stirring occasionally.
12. Cook, uncovered, over medium-high heat for 3 to 5 minutes, stirring frequently.
13. Add remaining ingredients and simmer, covered, for 15 minutes.
14. Garnish each serving with the reserved fennel tops.

Attribution