Nov 4, 2012/ 16 notes

no soup nazi here

tomato + fennel soup

prep time: 10 minutes
cooking time: 15 minutes
serves: 4

grocery list:
coconut oil
1 small yellow onion, diced
2 fennel bulbs, outer layer removed + chopped
2 pinches red pepper flakes
sea salt
4 cups vegetable stock, homemade or boxed
1 - 2 cups water
3 pints grape tomatoes or tomatoes of your choice

  1. in a saucepan, heat coconut oil over medium heat. add onion, fennel, red pepper flakes + sea salt to taste + saute till translucent, about 10 minutes
  2. add vegetable stock and 1 cup water + bring to a boil
  3. add in tomatoes + simmer about 5 minutes
  4. puree with a hand held immersion blender until smooth. add additional water or vegetable stock to get desired consistency, if necessary
  5. garnish with basil or avocado (optional). add salt to taste
*** shown paired with a goat cheese + red pepper grilled cheese sandwich

*** to make soup have a creamy taste, puree or garnish with avocado.


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