- 6
Ingredients
- 2 teaspoons olive oil
- 2 cups chopped onion
- 2 cups chopped fennel bulb
- 2 garlic cloves, minced
- 4 cups organic vegetable broth (such as Swanson Certified Organic)
- 1 (28-ounce) can diced tomatoes, undrained
- 1 thyme sprig
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 6 (1-ounce) slices diagonally cut French bread (about 1 inch thick)
- 6 tablespoons shredded Parmesan cheese
- 2 T. heavy cream or half and half, optional
Preparation
Step 1
Heat oil in a large Dutch oven over medium-high heat. Add onion to pan; sauté 3 minutes. Add fennel; sauté 3 minutes. Add garlic; sauté 5 minutes or until vegetables are tender.
Add broth, tomatoes, and thyme to pan; bring to a boil. Partially cover, reduce heat, and simmer 35 minutes. Remove pan from heat; cool 5 minutes. Discard thyme sprig. Place half of tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until almost smooth. Pour into a large bowl. Repeat procedure with remaining tomato mixture. Stir in salt and pepper; keep warm.
Preheat broiler.
Place bread slices on a baking sheet. Sprinkle 1 tablespoon cheese on each. Broil 2 minutes or until cheese melts.
198 cal, 3.6g fat, 34.8g carb, 5g fiber, 962mg sodium