Fennel and Zucchini Soup with Warm Tomato Relish
A light and fresh soup combining the subtle anise flavor of fennel with tender zucchini, topped with a warm grape tomato relish. This Mediterranean-inspired soup is both elegant and comforting.
Ingredients
- •2 tablespoons extra-virgin olive oil
- •2 cups fresh fennel
- •1 cup zucchini
- •1 cup onion
- •¼ teaspoon fennel seeds
- •2 cups low-salt chicken broth
- •¾ cup grape tomatoes
- •quartered
Cooking Instructions
- 1.
Heat 1 1/2 tablespoons olive oil in large saucepan over medium-high heat. Add diced fennel, zucchini, onion, and fennel seeds. Sauté until fennel is translucent, 4 to 5 minutes. Add broth; bring to boil. Cover; reduce heat and simmer until vegetables are tender, about 15 minutes. Puree in blender until smooth; return soup to saucepan. Season to taste with salt and pepper.
20 min
- 2.
Meanwhile, heat remaining 1/2 tablespoon olive oil in medium skillet over medium heat. Add tomatoes and sauté until just heated through, 1 to 2 minutes. Remove from heat. Mix in 1 tablespoon chopped fennel fronds; season relish with salt and pepper. Serve soup with relish.
5 min
