Easy Tomato Soup
Serves: 5
Keyon Hand
1 January 1970
Based on User reviews:
56
Spice
57
Sweetness
55
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
3 tbsps
Olive Oil1 large
Onion (chopped, about 1 cup)4 cloves
Garlic (crushed)1 tsp
Fennel Seed2 cups
Vegetable Broth (homemade)2 cups
Tomato Juice1 tbsp
Lemon Juice (fresh)Directions:
1
Heat olive oil in a medium sauce pot over medium-high heat
2
Add fennel, onion, garlic, 1 1/4 teaspoons salt, fennel seed, and crushed pepper, if using, and cook until vegetables soften and brown slightly, about 5 minutes
3
Drain and reserve juice from tomatoes, and gently crush tomatoes with your hands
4
Add tomatoes, increase heat to high, and cook until slightly brown, about 5 minutes
5
Add reserved juices from tomatoes, vegetable broth, tomato juice, and basil leaves
6
Bring to a boil, stir, reduce heat to medium low, cover and cook until vegetables are cooked through and soup reduces and thickens, about 30 minutes
7
Remove pot from stove and puree soup in batches, with an immersion, regular blender, or food processor
8
Stir in lemon juice and season with pepper, to taste
9
Serve