Vegetarian Times Fennel and Tomato Soup

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4.6 of 5 (5)

Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 115.4

Total Fat: 8.3 g
Cholesterol: 0.0 mg
Sodium: 276.8 mg
Total Carbs: 7.0 g
Dietary Fiber: 2.3 g
Protein: 2.9 g

View full nutritional breakdown of Vegetarian Times Fennel and Tomato Soup calories by ingredient

Introduction

Fennel and tomato pair nicely for an Italian-style tomato soup. Save fennel fronds to use as a garnish. Fennel and tomato pair nicely for an Italian-style tomato soup. Save fennel fronds to use as a garnish.

Number of Servings: 6

Ingredients

3 Tbs. olive oil

1 large fennel bulb, diced (4 cups)

3 vegan Italian sausages, sliced into ½-inch-thick rounds (2 cups)

1 tsp. fennel seeds

2 Tbs. dry vermouth, dry white wine, or water

4 cups low-sodium vegetable broth

1 28-oz. can crushed tomatoes, preferably San Marzano

3 Tbs. chopped fresh Italian parsley

Tips

From past cooking experience with fennel, I would suggest cooking it longer than suggested so that it carmelizes a little.

Directions

Heat oil in soup pot over medium heat. Add fennel, and sauté 3 to 5 minutes. Stir in sausages and fennel seeds, and cook 5 to 7 minutes, or until fennel seeds are slightly softened and bits of sausage are stuck to bottom of pan. Add vermouth, and cook 5 to 10 seconds to deglaze pan, scraping up any brown bits. Add broth, tomatoes, and parsley; cover, and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes. Season with salt and pepper, if desired.

Serving Size: Serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user MISSKITTY2010.