I found this recipe in an InStyle magazine probably 8-9 years ago! It’s super yummy and I sure don’t make it often enough! With fall here and winter on the way, I thought it’d be the perfect time to pull it out.
Here’s a little tip though … if you’re going to make it in a copper pot, be sure to buy twice the ingredients … just in case the first batch burns. Just sayin’ …
Tomato and Fennel Soup
Ingredients:
1/4 cup olive oil
1/4 cup {1 stick} unsalted butter
2 cups chopped onions
2 cups chopped fennel {1 large bulb}; reserve leaves for garnish
2 cups chicken broth
2 bay leaves
1 – 28 oz. cans whole plum tomatoes
salt & pepper to taste
Directions:
In large pot, heat oil and butter over very low heat. Add onion and fennel and cook, covered, until softened, about 40-45 minutes. Add chicken broth and bay leaves. Increase heat to medium and cook until broth is reduced by half, about 1 hour. Add tomatoes; reduce heat to medium low and simmer covered, about 30 minutes. Discard bay leaves. Puree soup in batches in food processor or blender. Season with salt and pepper. Garnish with reserved fennel leaves. Serve hot.
WOw! how did i miss this! I stay away from facebook ONE day and it’s your biggity birthday?!?!?! HAPPY, HAPPY, HAPPY , HAPPY , HAPPY happy happy happy happy birthday!!!!!!!!! YOu are loved by many. including me! so sorry i’m late on this. hope your day was wonderful…sounds like it was! ;)
yummy! Nothing beat a warm bowl of soup on a snowy day. :)
happy belated birthday! you can count me in the less than observant friend pool. :)
great recipe. i love that you still use it even 8-0 years later….and that you know about burning it in a copper pot! you rock for being you.
have a marvelous thursday!