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Tomato-fennel soup with yogurt

1
Points® value
Total Time
35 min
Prep
10 min
Cook
20 min
Serves
1
Difficulty
Easy
Want to make one bowl of soup instead of a whole batch? Try this vegetable soup for your next meal. This single-serving soup only takes 35 minutes to prepare from start to finish. It's important to note that all parts of the fennel bulb are edible. While you'll use the bulb in this dish, reduce waste by saving the bright green fronds from the top of the fennel bulb. Chop them and use them as you would any fresh herb to add anise flavor to soups, salads, or side dishes. The dollop of creamy Greek yogurt is a welcome substitution for sour cream.

Ingredients

Olive oil

1 tsp

Uncooked fennel bulb

½ medium, diced

Uncooked onion

⅓ cup(s), chopped

Garlic

2 clove(s), minced

Canned diced tomatoes

1 cup(s)

Low sodium vegetable broth

¾ cup(s)

Table salt

⅛ tsp, or to taste

Black pepper

⅛ tsp

Fennel fronds

1 Tbsp, chopped

Plain fat free Greek yogurt

2 Tbsp

Instructions

  1. In small saucepan over medium heat, warm oil. Add fennel, onion, and garlic. Cook, stirring occasionally, until softened, about 5 minutes.
  2. Add tomatoes and broth; bring to boil. Reduce heat and cover. Simmer until vegetables are very tender, 10 to 12 minutes. Let cool 5 minutes.
  3. In blender or food processor, purée soup. Return to saucepan and reheat. Stir in salt and black pepper, transfer to bowl, sprinkle with fennel fronds, and top with yogurt.
  4. Serving size: 2 cups soup and 2 tbsp yogurt

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