Tomato Fennel Soup With Garlic Croutons
65 mins (prep 20, cooking 45)
16 ingredients
8 servings
A delicious soup for the early fall, made with late harvest tomatoes and the first fennel of the season. The acidity of the tomatoes witll retard the cooking of the vegetables, so be sure they are very tender before adding them. Include the fennel trimmings in the stock, they'll enrich the flavor. Adapted from the Fields of Greens restaurant in San Fransisco.

Categories:  <-4-hours , time-to-make ,
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Serving Size (7.84 g)
Servings 8
Amount per Serving
Calories 39.18 Calories from Fat 34.65
% Daily Value *
Total Fat 3.85g 47.42%
Saturated Fat 0.52g 20.71%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 0.83mg 0.28%
Total Carbohydrate 1.21g 3.23%
Dietary Fiber 0.26 g 8.31%
Sugars 0.02 g %
Protein 0.3g 4.8%
Vitamin A 2.53IU% Vitamin C 0.9mg%
Calcium 11.77mg% Iron 0.34mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
canned tomatoes, large, medium carrots, dry sherry, fresh tomatoes, french baguette