A Family Favorite
1. Heat butter or oil in a large saucepan over medium heat. Add green onions and fennel; cook, stirring frequently, until soft and just beginning to brown, about 5 minutes.
2. Add tomatoes with their juice, bell peppers, orange zest, fennel seeds and broth. Bring to a boil; reduce heat to medium low, partially cover and simmer 30 minutes, until fennel and peppers are tender.
3. Fish out orange peel if you can find it (if not, don’t worry). Purée mixture with an immersion blender until smooth. Stir in cream, if desired. Heat the soup though and season to taste with salt.
You can substitute one 12-ounce jar of roasted bell peppers, drained
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Serving Size: 1 Serving (174g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 59 | ||
Calories from Fat: 36 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4g | 5 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 10.2mg | 3 % | |
Sodium 500.2mg | 17 % | |
Potassium 117.1mg | 3 % | |
Total Carbohydrate 5.7g | 2 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 4.1g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 59
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