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Categories:Viewed: 29 - Published at: 7 years ago
Ingredients
- 1/4 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing
- 4 carrots (3/4 lb./375 g), chopped
- 3 cups sliced fennel
- 1 onion, chopped
- 2 cans (10 fl oz/284 mL each) 25%-less-sodium chicken broth
- 2 broth cans water
- 2 tomatoes, chopped
- 2 Tbsp. chopped fresh basil
- 1 tsp. ground black pepper
Method
- Heat dressing in large stockpot on medium-high heat.
- Add onions, carrots and fennel; cook 5 min., stirring frequently.
- Stir in broth and water.
- Bring to boil; simmer on medium-low 20 min.
- or until vegetables are tender, stirring occasionally and adding tomatoes and pepper the last 5 min.
- Pour soup, in small batches, into blender; blend until smooth.
- Pour into serving bowl.
- Repeat with remaining soup.
- Top with basil.
