Tomato Fennel Soup With Blood Orange

• tablespoons olive oil↗1 1⁄2 tablespoons
• onion, chopped↗1
• large fennel bulb, chopped, some fronds reserved↗1
• teaspoon sea salt, plus more to taste↗1 teaspoon
• fresh ground black pepper↗
• (48 ounce) cans diced fire-roasted tomatoes↗2
• cups vegetable broth↗1 1⁄2 cups
• cup fresh blood orange juice plus grated blood orange, zest of1 cup
• ground red pepper↗
• cup drained yogurt, creme fraiche (optional) or 1 cup sour cream (optional)1 cup

Step-by-step instructions

1. 1

   Heat the olive oil in a large Dutch oven; add the onion and fennel, sprinkled with a big pinch of salt and pepper to taste. Cook over medium heat, stirring often, until soft and golden but not brown, 20 minutes.

2. 2

   Add the tomatoes and their juice, broth, blood orange juice and a pinch of ground red pepper. Lower heat to a simmer; cook covered until the fennel is entirely soft and the tomatoes have released their juice and turned dark, about 30 minutes.

3. 3

   Allow the soup to cool slightly; puree until smooth in a blender in batches or with an immersion blender. Return the soup to the heat; heat to a simmer. Taste; adjust seasoning with additional salt and pepper if needed. Add a touch more broth if it seems too thick.

4. 4

   Serve in shallow bowls garnished with a pinch of grated zest, a spoonful of the yogurt and sprigs of fennel fronds.

5. 5

   Per serving: 198 calories, 19% of calories from fat, 4 g fat, 1 g saturated fat, 3 mg cholesterol, 33 g carbohydrates, 6 g protein, 1,684 mg sodium, 5 g fiber.