NY Food Coach Fire Roasted Tomato Fennel Soup Recipe


Fire Roasted Tomato and Fennel Soup Contributed by Jessica Taft, New York Food Coach
I’m Jessica Taft, head chef and founder of New York Food Coach. My mission is to show you how healthy eating and in proper portions will improve your health, fitness and physical appearance. Whether your goal is to lose weight or to generally feel better by making sensible food choices, eating green and clean, NYFC can help you learn how to incorporate healthy cooking into your busy lifestyle while using the foods and ingredients you enjoy most. Please enjoy this recipe, and, visit my website to learn more about NYFC.
Ingredients: 1 28 ounce can of Fire Roasted Tomato Sauce 1 large fennel bulb, rough chopped (or two small bulbs) 2 large or 3 small leeks, whites only, trimmed, cleaned well, and rough chopped 1/4 cup each of chopped carrots and celery 1 medium to large white or yellow onion, rough chopped 2 cups of broth* 1/2 cup of water 1 small peeled and chopped white potato 1/4 cup grated parmesan cheese* salt and pepper 2 tablespoons olive oil *For a vegetarian / vegan version of this soup, use vegetable broth and omit the cheese. If a vegetarian / vegan option is not a concern, you may use low sodium chicken broth and proceed with the instructions for adding 1/4 cup parmesan cheese. Procedure: In a medium sized pot, put the chopped fennel, carrots, celery and onions in with oil and sauté on medium for approximately 15 minutes until wilted but not brown. Add potato at the same time if you are preparing the vegetarian-only method (e.g., without cheese). Add the sauce, broth and water, stir, cover and bring to boil. Then turn down to low for 30 minutes, still covered, or until vegetables are well wilted. Once the vegetables are soft and the soup is cooled, take an immersion blender and carefully blend. Or, put soup in a blender, a little at a time, and carefully blend. If soup is hot and you are putting it into a blender, you must leave some air for heat to escape. Put towel over top while blending in a blender. At this point you should add about a teaspoon of salt and 1/4 teaspoon of pepper....taste. At this point I like to strain everything, though the soup is still absolutely delicious unstrained. In fact, at this point the soup has the consistency of a marinara sauce and can even be used as a spaghetti sauce alternative! When you strain it in a colander or fine-mesh strainer, you will get a more refined soup, something you'd find in a spa or restaurant, although I find this step isn't necessary. Add the cheese after straining the soup and reheat until well blended. Serves 5. Ok to freeze or keep in refrigerator for five days.

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