Tomato Fennel Soup with Dill

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

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Ingredients:

• 3 tablespoons butter
• 1 1/2 cups diced onion
• 1 1/2 cups diced fennel
• 1 tablespoon kosher salt
• 1 1/2 cups diced carrots
• 4 cups chicken broth
• 1 28-ounce can whole plum tomatoes, undrained
• 2 28-ounce cans fire-roasted diced tomatoes, undrained
• 3 tablespoons tomato paste
• 2 pieces Parmesan cheese rind (approximately 2 ounces)
• 1/4 cup chopped fresh dill
• 2 cups heavy cream
• 3 lemons, halved

Method

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.

Notes: 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.

Number of servings: Serves: 6 Adults

Submitted By: SooperDooper Cooper
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