Name: Tomato, Fennel, and Crab Soup
Cook time: 50 minutes
Total time: 50 minutes
Yield: Makes 4 main-course servings
Ingredients: 1/4 cup olive oil; 3 1/2 cups chopped onions; 2 medium fennel bulbs with fronds; bulbs cored, thinly sliced, fronds chopped and reserved; 3 large garlic cloves, minced; 2 14 1/2-ounce cans diced tomatoes in juice; 2 cups (or more) vegetable broth; 8 ounces fresh crabmeat, picked over; Additional olive oil; 4 1/2-inch-thick slices pain rustique or rustic whole wheat bread, toasted

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Tomato, Fennel, and Crab SoupMarcus Nilsson

To make this dish vegan, skip the crab.

Recipe information

Total Time
50 minutes
Yield
Makes 4 main-course servings

Ingredients

1/4 cup olive oil

3 1/2 cups chopped onions

2 medium fennel bulbs with fronds; bulbs cored, thinly sliced, fronds chopped and reserved

3 large garlic cloves, minced

2 14 1/2-ounce cans diced tomatoes in juice

2 cups (or more) vegetable broth

8 ounces fresh crabmeat, picked over

Additional olive oil

4 1/2-inch-thick slices pain rustique or rustic whole wheat bread, toasted

Preparation

Step 1
Heat 1/4 cup oil in heavy large pot over medium-high heat. Add onions, fennel slices, and garlic; sprinkle lightly with salt and pepper. Sauté until onions and fennel are tender, stirring often and adjusting heat to medium if browning too quickly, about 15 minutes. Add tomatoes with juice and 2 cups broth and bring to boil. Reduce heat, cover, and simmer until flavors blend and vegetables are very tender, about 15 minutes. Stir in crabmeat and add more broth by 1/4 cupfuls to thin soup, if desired; simmer just until heated through, 3 to 4 minutes. Season soup with salt and pepper.
Step 2
Divide soup among bowls. Sprinkle each with chopped fennel fronds. Drizzle each serving with oil. Serve with toasts.

TagsSoup Soup/Stew Canned Tomato Tomato Vegetable Fennel Root Vegetable Crab Shellfish Seafood Main Dairy Free Nut Free Easy Quick Simmer Bon Appétit

Recipe notes

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