Best 4 Fennel And Zucchini Soup With Warm Tomato Relish Recipes
Welcome to the world of culinary delights, where flavors dance and ingredients harmonize. Embark on a culinary journey with us as we unveil the secrets of crafting an extraordinary Fennel and Zucchini Soup, accompanied by a tantalizing Warm Tomato Relish. Discover the art of balancing sweet and savory notes, the magic of textures, and the symphony of flavors that will leave your taste buds in awe. Let's dive into the kitchen and create a dish that will warm your heart and nourish your soul.
Check out the recipes below so you can choose the best recipe for yourself!
TOMATO FENNEL SOUP
This is an excellent, quick-cooking, tomato soup perfect for the early days of fall!
Provided by Trisha Benson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Heat olive oil in a large saucepan over medium-high heat. Cook and stir fennel, onion, celery, and garlic in the hot oil until tender, about 10 minutes.
- Pour tomatoes and chicken broth over vegetable mixture and simmer for 4 minutes. Remove saucepan from heat and add basil and parsley. Cool soup slightly.
- Pour soup into a blender no more than half-full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
Nutrition Facts : Calories 114.8 calories, Carbohydrate 10.1 g, Cholesterol 1 mg, Fat 7 g, Fiber 3.3 g, Protein 2.8 g, SaturatedFat 1.1 g, Sodium 275.5 mg, Sugar 3.8 g
ZUCCHINI FENCHEL SUPPE (ZUCCHINI AND FENNEL SOUP)
A very refined soup and so easy to make! Zucchini and fennel combine with chicken stock and simple pantry spices for a soup that is great to make when in season.
Provided by Diana
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 38m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a large pot over medium heat. Add onion; cook and stir until softened, about 5 minutes. Add fennel bulb and zucchini; cook, stirring occasionally, for 3 minutes. Pour in chicken stock. Reduce heat to low and simmer soup, covered, until fennel is soft, 10 to 15 minutes.
- Puree soup with an immersion blender until smooth. Season with curry powder, salt, and black pepper. Add white wine vinegar.
- Chop reserved fennel tops finely and sprinkle over soup before serving.
Nutrition Facts : Calories 103.4 calories, Carbohydrate 11.4 g, Cholesterol 15.6 mg, Fat 6.4 g, Fiber 3.3 g, Protein 2.1 g, SaturatedFat 3.8 g, Sodium 458.5 mg, Sugar 3.3 g
TOMATO-THYME ROASTED SQUASH OR ZUCCHINI WITH FENNEL
Entered for safe-keeping. From First, 1/26/09. Suggested side with Minted Gremolata Halibut, Tea-Scented Orzo, and Feta-Stuffed Cucumber Salad.
Provided by KateL
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 450 degrees Fahrenheit.
- In large bowl, combine zucchini, fennel, garlic and olive oil. Season with salt and pepper, if desired.
- Arrange vegetables in single layer on 2 foil-lined baking sheets.
- Top with thyme sprigs.
- Roast 12 minutes, or until vegetables are tender, adding chopped tomatoes during last 2 minutes.
- Arrange vegetables on serving platter.
FENNEL, ROASTED TOMATO, AND BASIL RELISH
Serve with grilled shrimp, fish, or pork.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 3 cups
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Coat a baking sheet with cooking spray. Slice tomatoes in half lengthwise; arrange them, cut side down, in a single layer on prepared baking sheet. Place garlic cloves on baking sheet next to tomatoes. Roast in oven until tomatoes are soft and wrinkled, and garlic is aromatic and tender, about 35 minutes. Remove from oven, and let cool.
- In a medium bowl, combine fennel with vinegar, capers, red-pepper flakes, and oil. Stir to combine. Finely chop garlic, and roughly chop tomatoes; add to bowl. Slice basil into fine strips; add to bowl along with parsley. Stir to combine; serve chilled or at room temperature.
Nutrition Facts : Calories 78 g, Fat 5 g, Fiber 3 g, Protein 2 g, Sodium 56 g
Tips:
- Choose fresh and flavorful ingredients: Use ripe and aromatic tomatoes for the relish. Fresh fennel and zucchini will add a crisp texture and bright flavor to the soup.
- Don't be afraid to experiment with different herbs and spices: The recipe suggests thyme and basil, but you can also try oregano, rosemary, or marjoram. A pinch of cayenne pepper or paprika will add a touch of heat.
- Use a high-quality olive oil: The olive oil will add richness and depth of flavor to the soup and relish. Look for an extra-virgin olive oil that is made from freshly pressed olives.
- Simmer the soup gently: Don't boil the soup, as this will make the vegetables mushy. Instead, bring the soup to a simmer and then reduce the heat to low. Let it simmer for at least 15 minutes, or until the vegetables are tender.
- Make the relish ahead of time: The relish can be made up to 3 days in advance. This will allow the flavors to meld and develop.
Conclusion:
This fennel and zucchini soup with warm tomato relish is a delicious and healthy meal that is perfect for a light lunch or dinner. The soup is packed with fresh vegetables and herbs, and the relish adds a pop of sweetness and acidity. This recipe is also relatively easy to make, and it can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give this fennel and zucchini soup with warm tomato relish a try.
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