- Servings: Serves: 6 Adults
Ingredients:
| 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 |
Directions:
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.
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