Soup and sammies. That’s what we call them in our house. They’re the Forrest and Jenny, Ross and Rachel, Lucy and Ricky, Jack and Rose, Kevin and Winnie, and Cory and Topanga of the kitchen. Nothing screams culinary love more than a steaming cup of soup and a scrumptious little sandwich on the side.
Over the next couple weeks, I’ll be making huge pots of soup and some mouthwatering sandwiches with a few special recipe posts for ingredients that you’ll need for the sandwiches. It’s time to mix and match and find that perfect soup/sammy love combo.
Let’s start this destination with this Tomato, Fennel and White Bean soup. It’s a veggie-filled tomato soup with an added dash of curry flavor for a warm and colorful kick. I started with a base of sautéed onions, carrots, and celery, also known as a mirepoix or the “holy trinity” of cooking. These 3 simple veggies are used as the base for a slew of different soups, stews, and sauces. It’s a must for homemade marinara sauce or beef stew.
Then, I roasted up some tomatoes and fennel. Roasting the veggies causes them to caramelize, thus intensifying the flavor. Fennel is one of those mysterious veggies that you always see in the grocery store, but probably avoid because you don’t know what to do with it. Fennel can be served raw in salads to add a nice crunch and a slight licorice-y flavor. If that’s not your thing, time to get your roast on. Roasting fennel tenderizes it and brings out its natural sweetness, providing a lovely mellow flavor that pairs perfectly with the tomatoes and the rest of the soup base. Can’t find fennel? No problem, the soup will still be delicious without it.
Another addition to the soup is beans. I added them to give the soup a wholesome and somewhat creamy texture. Once the veggies are sautéed and roasted, add the chicken broth and you’re on the home stretch. Simmer all those wonderful ingredients for a bit and then puree for a smooth and vibrantly-flavored soup that will warm you up on these bitter cold days.
- 8 roma tomatoes, sliced in half
- 1 fennel bulb (stalks removed), roughly chopped
- 1 tsp olive oil
- salt and pepper
- 1 tsp olive oil
- 1 onion, finely chopped
- 2 medium carrots, finely chopped
- 2 stalk celery, finely chopped
- 2 cloves garlic, minced
- 1 tbs curry powder
- 1 can (15 oz) white kidney (Cannellini) beans, drained
- 4 cups vegetable broth (I used Pacific Organic Vegetable Broth)
- 1 cup water (if needed)
- Juice of ½ a lime
- Preheat oven to 375 degrees.
- Spread the tomatoes and fennel onto a lined baking sheet. Drizzle with 1 tsp olive oil. Sprinkle with salt and pepper. Toss vegetables with your hands to coat. Roast the vegetables for 25-30 minutes.
- While the veggies are roasting, heat 1 tsp of olive oil in a French oven or stock pot over medium heat. Add the onion, carrots, celery, and garlic to the pan. Sprinkle with salt. Sauté for about 10 minutes, stirring occasionally.
- Add the curry powder. Saute for another 1-2 minutes.
- Add the beans to the mixture and cook on low, stirring occasionally for another 4-5 minutes.
- Add the tomatoes and fennel to the pot. Pour in the vegetable stock.
- Bring the mixture to a boil. Then, turn down to a simmer. Cover and let mixture simmer for 15-20 minutes.
- Using an immersion blender, food processor, or regular blender, puree the soup until it reaches a smooth consistency. Add water to the soup if you’d like a thinner consistency.
- Add the lime juice and give the soup a stir.
- Taste and add salt and pepper if needed.
Nutrition Information (per serving) from Caloriecount.about.com
Calories: 172 Fat: 2.4g Carb: 31.3g Fiber: 9.8g Protein: 8.2g Sugar 8.2g Sodium: 1183mg
Weight Watchers Points (calculated on member website)
WW: 4 Points Plus
Soup and Sandwich Recipes: