Name: Tomato, Fennel, and Crab Soup
Cook time: 50 minutes
Total time: 50 minutes
Yield: Makes 4 main-course servings
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

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Tomato, Fennel, and Crab SoupMarcus Nilsson

To make this dish vegan, skip the crab.

Recipe notes

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