Tomato, Fennel, and Crab Soup

Ingredients

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Italian bread

  4 slice, medium or 80g

• Vegetable Broth

  From bouillons. Low sodium

  2 cup or 480g

• Garlic

  Raw

  3 cloves, minced or 9g

• Blue crab

  Crustaceans, canned

  8 oz or 227g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  2 can or 380g

• Onions

  Raw

  3 ½ cup, chopped or 560g

• Fennel

  Bulb, raw

  2 bulb or 468g

Directions

1. Heat oil in a large pot over medium-high heat. Add onions, fennel slices, and garlic, and season 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.
2. Add tomatoes with juice and broth; bring to a 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 with salt and pepper.
3. Toast bread and divide soup among bowls.
4. Garnish soup with chopped fennel fronds and serve with toast.

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