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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A very flavorful soup good as a first course for a special dinner. Guests will rave about it. Bonus, very low fat. If you chose to use vegetable broth this can be vegetarian. Ingredients:
1 lb plum tomato, quartered |
1 (14 ounce) can reduced-fat chicken broth (vegetable if you prefer) |
1 large fennel bulb, coarsely chopped (2 c) |
1 large onion, chopped (1 c) |
1 garlic clove, minced |
1/2 teaspoon savory |
1/8 teaspoon pepper |
Directions:
1. Combine tomatoes, broth, fennel, onion, garlic, savory and pepper in a large saucepan.
2. Bring to a boil and reduce heat.
3. Simmer, covered 10-15 minutes until vegetables are tender.
4. Put 1/2 the mixture in a processor and blend until smooth.
5. Strain to remove tomato seeds and skins.
6. Return to saucepan repeat with remaining mixture.
7. Heat through.
8. Garnish with parsley or chives.
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