Tomato, Fennel, and Crab Soup
A luxurious seafood soup combining sweet crab meat with aromatic fennel and tomatoes in a flavorful broth. This elegant soup is served with rustic bread and a drizzle of olive oil.
Ingredients
- •¼ cup olive oil
- •3½ cups onions
- •2 medium fennel bulbs
- •3 large garlic cloves
- •2 cans diced tomatoes
- •2 cups vegetable broth
- •8 ounces fresh crabmeat
- •2 tablespoons olive oil
- •4 slices rustic bread
- •toasted
Cooking Instructions
- 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.
35 min
- 2.
Divide soup among bowls. Sprinkle each with chopped fennel fronds. Drizzle each serving with oil. Serve with toasts.
5 min
