Tomato Fennel Bowl with Zucchini Noodle and Poached Egg

 


Fresh tomato-based soup gets all dressed up with cracked fennel, zucchini noodles and a perfectly poached egg! A variety of seasonings, including fennel, coriander and dill combine with garlic and dry white wine to create a mouth-watering broth. Add a robust mixture of halved grape tomatoes, zucchini noodles, and poached egg for this delicious dinner that’s – believe it or not - ready for your table in an hour.


*This recipe was created for 6 and 36 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

 
Tasting Serving (6)36 ServingsResized (xx) ServingsRecipe Nutrition
Ingredients Quantities Instructions
Medium tomatoes 4 eaches 1. Remove and core stems of the 4 medium tomatoes, then make an X in the bottom of each tomato. Place tomatoes in 2-quart saucepan of boiling water for 30 to 45 seconds. Transfer tomatoes with slotted spoon to large bowl of ice water for 1 minute. Peel off skin, then cut tomatoes in half. Remove the seeds of the tomatoes and place them in medium bowl with any liquid from inside the tomatoes. Set aside. Coarsely chop the seeded tomatoes and place them in another medium bowl. Strain liquid from seeds into bowl with the chopped tomatoes.

2. Heat 2 tablespoons of the oil in 4-quart saucepan on medium heat. Add onion; cook and stir 4 to 5 minutes or until softened. Add cracked fennel, coriander, garlic and roasted pepper; cook and stir 2 minutes. Add wine; cook 5 minutes. Add chopped tomatoes with liquid, stock, dill and sea salt; simmer 15 minutes.

3. Carefully pour soup into food processor or blender container; cover. With center part of cover removed to let steam escape, process until coarsely pureed. Blend on medium speed 2 minutes. Blend on high speed 2 minutes or until smooth. Return soup to the 4-quart saucepan. Keep warm.

4. Heat remaining 2 tablespoons oil in large skillet on medium-high heat. Add diced fennel; cook and stir 3 to 4 minutes or until soft and lightly caramelized. Add zucchini; cook and stir 1 to 2 minutes or until tender-crisp.

Onion, coarsely chopped 1/2 cup
McCormick Culinary® Fennel Seed, cracked 1 teaspoon
McCormick Culinary® Coriander Seed, cracked 1 teaspoon
Gourmet Garden® Garlic Stir-In Paste 1 teaspoon
Roasted red bell pepper, chopped 1/2 cup
Dry white wine 1 cup
Kitchen Basics® Original Seafood Stock 2 cups
McCormick Culinary® Dill Weed 1/2 teaspoon
McCormick Culinary® Mediterranean Sea Salt Coarse Grind 1/2 teaspoon
Fennel bulb, diced 1/2-inch 1 cup
Long, thin matchstick strips or spiralized zucchini 1 cup
Grape tomatoes, halved 1 cup
Poached egg 6 eaches
Ingredients Quantities Instructions
Medium tomatoes 24 eaches 1. Remove and core stems of the 4 medium tomatoes, then make an X in the bottom of each tomato. Place tomatoes in 2-quart saucepan of boiling water for 30 to 45 seconds. Transfer tomatoes with slotted spoon to large bowl of ice water for 1 minute. Peel off skin, then cut tomatoes in half. Remove the seeds of the tomatoes and place them in medium bowl with any liquid from inside the tomatoes. Set aside. Coarsely chop the seeded tomatoes and place them in another medium bowl. Strain liquid from seeds into bowl with the chopped tomatoes.

2. Heat 2 tablespoons of the oil in 4-quart saucepan on medium heat. Add onion; cook and stir 4 to 5 minutes or until softened. Add cracked fennel, coriander, garlic and roasted pepper; cook and stir 2 minutes. Add wine; cook 5 minutes. Add chopped tomatoes with liquid, stock, dill and sea salt; simmer 15 minutes.

3. Carefully pour soup into food processor or blender container; cover. With center part of cover removed to let steam escape, process until coarsely pureed. Blend on medium speed 2 minutes. Blend on high speed 2 minutes or until smooth. Return soup to the 4-quart saucepan. Keep warm.

4. Heat remaining 2 tablespoons oil in large skillet on medium-high heat. Add diced fennel; cook and stir 3 to 4 minutes or until soft and lightly caramelized. Add zucchini; cook and stir 1 to 2 minutes or until tender-crisp.

Onion, coarsely chopped 3 cups
Fennel Seed 2 tablespoons
Coriander Seed 2 tablespoons
Gourmet Garden® Garlic Stir-In Paste 2 tablespoons
Roasted red bell pepper, chopped 3 cups
Dry white wine 6 cups
Kitchen Basics® Original Seafood Stock 3 quarts
Dill Weed 1 tablespoon
Sea Salt, Mediterranean Coarse Grind 1 tablespoon
Fennel bulb, diced 1/2-inch 6 cups
Long, thin matchstick strips or spiralized zucchini 6 cups
Grape tomatoes, halved 6 cups
Poached egg 36 eaches
Ingredients Quantities Instructions
No Resize Selected

Nutrition Information (per serving)

Calories 234 kcal


Total fat 14 g


Saturated fat 3 g


Cholesterol 187 mg


Sodium 414 mg


Carbohydrate 11 g


Dietary fiber 3 g


Protein 9 g


Plating Instructions: To serve, divide fennel-zucchini mixture and grape tomatoes evenly among 6 serving bowls. Ladle each with the pureed tomato soup. Top each with a poached egg.

Chef's Tip:

• To crack the fennel and coriander seeds, place them in a large resealable plastic bag. Close tightly. Pound with a mallet, back of a heavy spoon or heavy skillet until seeds are cracked.

• If tomatoes are not in season, use 1 can (14 1/2 ounces) diced tomatoes, undrained, in Step 2, in place of blanching, peeling and chopping the 4 medium tomatoes.

To poach eggs: Fill large deep saucepan with 2 inches of water. Add 1 tablespoon vinegar. Bring to boil. Reduce heat to medium. Break 1 egg into small dish. Gently stir water in one spot and carefully slide egg into simmering water (bubbles should begin to break the surface of the water). Repeat with remaining eggs. Poach eggs 3 to 5 minutes or until whites are completely set and yolks begin to thicken. Carefully remove eggs with slotted spoon. Drain on paper towels.

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