- Servings: Serves: 6 Adults
|1½ cups||Diced Onion|
|1½ cups||Diced Fennel|
|1 Tbsp||Kosher Salt|
|1½ cups||Diced Carrots|
|4 cups||Chicken Broth|
|1× 28-oz can||Whole Plum Tomatoes, undrained|
|2× 28-oz cans||Fire-roasted Diced Tomatoes, undrained|
|3 Tbsp||Tomato Paste|
|2||Pieces Parmesan Cheese Rind, approximately 2 ounces|
|¼ cup||Chopped Fresh Dill|
|2 cups||Heavy Cream|
Melt butter in a large saucepan over medium-high heat. Add onion, fennel, and half of the salt; saute until tender. Add carrots; saute 3 minutes more. Add chicken broth, undrained whole tomatoes, undrained diced tomatoes, tomato paste, Parmesan cheese rind, and remaining salt. Bring to a boil; reduce heat. Simmer, covered, for 20 minutes. Stir in cream and dill. Simmer for 5 minutes. Remove and discard the Parmesan cheese rind.
Remove saucepan from heat; cool slightly. Transfer to a blender; blend to a chunky consistency
Just before serving, squeeze a fresh lemon half over each serving.
Tomato Fennel Soup with Dill came from a friend who had eaten this soup and asked me to find a recipe. I couldn't locate it, so I made my own, and he loved it.