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Tomato, Fennel, and Crab Soup


Tomato, Fennel, and Crab Soup Recipe

Ingredients:
  • 1/4 cup olive oil
  • 3 1/2 cups chopped onions
  • 2 medium fennel bulbs with fronds; bulbs cored, thinly sliced, fronds chopped and reserved
  • 3 large garlic cloves, minced
  • 2 14 1/2-ounce cans diced tomatoes in juice
  • 2 cups (or more) vegetable broth
  • 8 ounces fresh crabmeat, picked over
  • Additional olive oil
  • 4 1/2-inch-thick slices pain rustique or rustic whole wheat bread, toasted
Directions:
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Rank

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