Tomato Fennel and Crab Soup

In my post cookbook breakup period, I’ve been looking for new inspiration.  So in addition to trolling the blogs for new recipe ideas, I’ve casually started buying cooking magazines again.  I figure if I can spend $29.99 on a cookbook that I only grab a few recipes from and then neglect on the bookshelf, why not spend $2.99 on a magazine that I can tear the pages from and then recycle?  The math might not add up but the space reclaimed on my bookshelf is priceless.

Tomato Fennel and Crab Soup

Adapted from Mark Bittman, Bon Appetit January 2011

  • 1/4 cup olive oil
  • 2 medium onions, chopped
  • 1 fennel bulb, thinly sliced
  • 28 ounces diced tomatoes in juice
  • 1 can vegetable broth
  • 8 ounces crab meat

BAH Note: You’ll want to be sure to pick through the crab meat for any small bits of shell or cartilage.  Even in the dead of winter, I was able to find crab at the grocery store.  I think I used Phillip’s lump and it didn’t cost me an arm and a leg.

Heat olive oil in a dutch oven set over medium high heat.  Add onion and fennel and cook until softened.  Add tomatoes and vegetable broth and bring to a boil.  Reduce heat and simmer the soup for 10 to 15 minutes.

Working in batches, carefully transfer the soup to a blender and process until smooth.  Return the soup to the pot, taste for seasoning, and add salt and pepper as desired.

Add crab to the soup and simmer for 5 minutes to warm through.  Serve immediately.

{printable recipe}