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Tomato Fennel Soup With Dill

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Tomato Fennel Soup with Dill
2008-07-25 Side Dish
3 66

This creamy side-dish soup makes a great first-course appetizer.

  • Servings: Serves: 6 Adults


3 Tbsp Butter
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
3 Lemons, halved


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.

Helpful Tips:

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.