Description
A creamy and flavorful tomato fennel bisque with a hint of orange zest for a refreshing twist.
Ingredients
Scale
- 2 tbsp olive oil
- 1 large fennel bulb, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups canned tomatoes
- 2 cups vegetable broth
- 1 tsp orange zest
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add fennel, onion, and garlic. Cook until softened.
- Stir in tomatoes and vegetable broth. Bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Blend the soup until smooth.
- Return to the pot, stir in orange zest and heavy cream.
- Season with salt and pepper. Serve warm.
Notes
- For a lighter version, replace heavy cream with coconut milk.
- Garnish with fresh fennel fronds or a drizzle of olive oil.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 8g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 20mg