Tomato-Potato Soup à la Provençal
Bring the flavors of France to your stovetop by making this succulent vegetable soup. Orange peel and fennel seeds give a distinct flavor.
1/2 cup chopped peeled onion
1 teaspoon crushed garlic
3 cups chicken broth
2 teaspoons paprika
1/2 teaspoon crushed dried thyme
1/2 teaspoon fennel seed
1/4 teaspoon grated orange peel
1 1/2 pounds potatoes, peeled and diced
1 1/2 pounds tomatoes, seeded and diced
- Coat a medium saucepan with vegetable cooking spray and add onion and garlic; sauté until onion is translucent, about 5 minutes.
- Add broth, paprika, thyme, fennel seed and orange peel; bring to a boil. Add potatoes and half the tomatoes. Return to a boil, reduce heat and simmer, covered, until vegetables are tender, about 10 minutes.
- Allow to cool slightly. Transfer to a blender or food processor in batches and process until smooth.
- Return to saucepan and bring to a boil. Stir in remaining tomatoes and simmer, covered, until tomatoes are soft, about 5 minutes. Serve hot.
Makes 6 servings.