Red Tomato-Garlic Soup
Recipe from Midwest Living

This low-calorie side dish soup is so much healthier and tastier than a canned tomato soup. And it takes just 15 minutes to prepare.


Red Tomato-Garlic Soup

by 2  people

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Servings: Makes 8 side-dish servings.
Prep Time: 15 mins
Total Time: 1 hr
Related Categories: Dutch Oven, Fennel, Garlic, Low Calorie Soups, Low Carb, Onions, Potatoes, Tomato Soup, Tomato Soup, Tomato Soup
 
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Ingredients
  • 1  medium
    fennel bulb with tops
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  • 1  tablespoon
    olive oil
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  • 1  tablespoon
    butter or margarine
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  • 1  large
    onion, quartered and thinly sliced
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  • 10  cloves
    garlic, minced
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  • 1  28-ounce can
    diced tomatoes, undrained
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  • 1  14-ounce can
    reduced-sodium chicken broth
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  • 1  8-ounce can
    tomato sauce
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  • 1  cup
    hot-style vegetable juice or vegetable juice
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  • 1  teaspoon
    dried basil or dried Italian seasoning, crushed
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Directions
1.
Reserve some of the fennel leaves to garnish the soup. Remove any tough or bruised outer leaves from the fennel bulb. Trim off the root end and the stems; discard. Thoroughly rinse the trimmed bulb and quarter the bulb lengthwise; remove and discard the core. Chop remaining fennel bulb.
2.
In a 4-quart Dutch oven, heat olive oil and butter over medium-high heat. Add fennel, onion, and garlic. Reduce heat to medium-low and cook, covered, for 25 minutes, or until onions are tender, stirring occasionally. Uncover; cook and stir over medium-high heat for 3 to 5 minutes more or until unions are golden.
3.
Add the undrained tomatoes, broth, tomato sauce, vegetable juice and dried basil. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes more. Garnish each serving with the reserved fennel leaves. Makes 8 side-dish servings.
Nutrition information
Calories 94, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 4 mg, Sodium 546 mg, Carbohydrate 14 g, Fiber 2 g, Protein 2 g. Daily Values: Vitamin A 0%, Vitamin C 40%, Calcium 7%, Iron 7%. Percent Daily Values are based on a 2,000 calorie diet
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