Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           lbs.  Tomatoes
  1              Tbsp.  Vegetable oil
     1/2            c.  Onion   chopped
  1               tsp.  Garlic cloves   minced
  3                 c.  Chicken broth   defatted
  2               tsp.  Paprika
     1/2          tsp.  Thyme leaves    crushed
     1/2          tsp.  Fennel seeds
     1/4          tsp.  Grated orange peel
  1 1/2             c.  Potatoes        peeled & diced

Preparation:

Use tomatoes held at room temperature until full ripe. Dice tomatoes (makes about 3 cups); set aside. In medium saucepan, heat oil until hot. Add onion and garlic; saute until onion is transparent, about 5 minutes. Add chicken broth, paprika, thyme, fennel seeds and orange peel. Bring to a boil. Add potatoes and 1 1/2 c. of the reserved tomatoes. Bring to a boil. Reduce heat and simmer, covered, until vegetables are tender, about 10 minutes. Palce half of vegetables and liquid in container of blendr; whirl until smooth. Repeat with remaining mixture. Return all soup to saucepan. Bring to a boil. Add remaining tomatoes. Simmer, covered, until tomatoes are soft, about 5 minutes. Add additional liquid if needed.

Nutritional Information:

2017 Calories (kcal); 221g Total Fat; (95% calories from fat); 4g Protein; 18g Carbohydrate; 0mg Cholesterol; 24mg Sodium