- olive oil - 3 st. spoons
- fennel bulb - 1/2 Pieces (finely chopped)
- onions - 1/2 Pieces (finely chopped)
- garlic - 4 teeth
- salt - 1 1/4 Teaspoons
- fennel seeds - 1 teaspoon
- crushed red pepper - 1/8 Teaspoons
- tomatoes - 780 Grams (preferably San Marzano)
- vegetable broth - 2 Cups
- tomato juice - 2 cups
- Basil leaves - 6 pieces
- lemon juice - 1 st. a spoon
- ground pepper - 1 To taste
Heat the olive oil in a saucepan over medium heat. Add dill, onion, garlic, salt, fennel seeds and ground pepper. Fry the vegetables until softened for about 5 minutes. Crush the canned tomatoes with your hands. Add the tomatoes in a saucepan, increase the heat and cook for about 5 minutes. Pour tomato juice, vegetable broth and add basil leaves. Bring to a boil, stir, reduce the heat to medium-low. Cover and cook for 30 minutes. Pour the soup into a blender or food processor, beat well in a smoothie. Add the lemon juice, season with pepper to taste.
Servings: 4