TOMATO, FENNEL, AND CRAB SOUP
To make this dish vegan, skip the crab.
Provided by Mark Bittman
Categories Soup/Stew Tomato Quick & Easy Low Cal Dinner Lunch Crab Fennel Healthy Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 4 main-course servings
Number Of Ingredients 9
Steps:
- 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.
- Divide soup among bowls. Sprinkle each with chopped fennel fronds. Drizzle each serving with oil. Serve with toasts.
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Rana Tauseef
[email protected]Overall, I really enjoyed this soup. It's flavorful, easy to make, and a great way to use up leftover crab.
Naveed Steel
[email protected]This soup is very filling. I had a small bowl and I was full for hours.
MERA ISHQ
[email protected]I'm not a fan of seafood, but I still enjoyed this soup. The tomatoes and the fennel were very flavorful.
janan Khan
[email protected]This soup is a bit pricey to make, but it's worth it. The crab and the fennel really make this soup special.
Nishu Gunnu
[email protected]I'm not a big fan of soups, but this one is an exception. It's so flavorful and comforting. I'll definitely be making this again.
Sunday Enoshi
[email protected]This soup is a great way to get your kids to eat vegetables. My kids loved the sweet tomatoes and the crispy fennel.
Faith Reed
[email protected]I love that this soup is made with all fresh ingredients. It really makes a difference in the flavor.
Wanda Laureano Santiago
[email protected]This soup is so easy to make. I had it on the table in less than 30 minutes. It's a great weeknight meal.
devin koval
[email protected]I didn't have any fennel on hand, so I used celery instead. The soup still turned out great! The celery added a nice crunch to the soup.
Asib Barua
[email protected]I'm allergic to crab, so I substituted shrimp in this recipe. It turned out great! The shrimp cooked quickly and the soup was still very flavorful.
Benjamin Ugoji
[email protected]This soup is a great way to use up leftover crab. I had some leftover crab from a crab boil and this soup was the perfect way to use it up.
Diksha Kc
[email protected]I followed the recipe exactly and the soup turned out great! I loved the crispy fennel and the sweet tomatoes. The crab was also cooked perfectly.
Pakhtoon Tareen
[email protected]This soup was a little too bland for my taste. I think I would have liked it more if I had added some more salt and pepper.
ISMAIL ASIAT ANIKE TITILOPE
[email protected]I made this soup for my family last night and they all loved it! Even my picky kids ate it without complaint. I'll definitely be making this again soon.
Awwad Awwad
[email protected]This soup is so comforting and delicious. I love the combination of tomatoes, fennel, and crab. It's the perfect meal for a cold winter night.
Jaida Moore
[email protected]I'm not a huge fan of fennel, but I thought I'd give this recipe a try. I was pleasantly surprised! The fennel flavor was subtle and really complemented the other ingredients. The soup was also very easy to make.
Sachin Gc
[email protected]This tomato fennel and crab soup was a hit at my dinner party! The flavors were so well-balanced and the crab was cooked perfectly. I'll definitely be making this again.