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Carrot-Fennel Soup

average rating

rate/review

prep time

10 min

total time

45 min

makes

6 servings, 1-1/3 cups (375 mL) each

photo by:

kraft

recipe by: kraft

What You Need

1/4 cup Kraft Extra Virgin Olive Oil 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

Make It

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.