Photo: Cala
Tomato, Fennel, and Crab Soup
9 ingredients
Makes 4 main-course servings
openrecipes
Estimated Nutrition (whole recipe, rough)
295
Calories
6g
Protein
15g
Fat
37g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Wheat Bread | 1 slice (30g) white | 79 |
| Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes