Tomato Fennel Soup

This is an excellent, quick-cooking, tomato soup pure unquestionable for the before days of fall!

The ingredient of Tomato Fennel Soup

1. 2 tablespoons olive oil
2. 1 bulb fennel, chopped
3. u00bd onion, chopped
4. 1 celery stalk, chopped
5. 1 clove garlic, minced
6. 1 (14.5 ounce) can diced tomatoes
7. 1 cup low-sodium chicken broth
8. 2 tablespoons chopped open basil
9. 2 tablespoons chopped well-ventilated light parsley
10. salt and arena black pepper to taste

The instruction how to make Tomato Fennel Soup

1. Heat olive oil in a large saucepan exceeding medium-high heat. Cook and trouble fennel, onion, celery, and garlic in the hot oil until tender, very nearly 10 minutes.
2. Pour tomatoes and chicken broth more than vegetable union and simmer for 4 minutes. sever saucepan from heat and amass basil and parsley. Cool soup slightly.
3. Pour soup into a blender no more than half-full. Cover and hold lid down; pulse a few get older in advance neglect on the subject of with reference to to blend. Puree in batches until smooth.

Nutritions of Tomato Fennel Soup

calories: 114.8 calories
carbohydrateContent: 10.1 g
cholesterolContent: 1 mg
fatContent: 7 g
fiberContent: 3.3 g
proteinContent: 2.8 g
saturatedFatContent: 1.1 g
servingSize:
sodiumContent: 275.5 mg
sugarContent: 3.8 g
transFatContent:
unsaturatedFatContent: