| Prep: 10 mins | Cook: 30 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 180 | 12g | 3g | 17g |
| sugars | fibre | protein | salt |
| 8g | 4g | 4g | 1.1g |
There’s something incredibly comforting about a bowl of soup, especially when it’s as rich and flavorful as Tomato Fennel Soup. The combination of ripe tomatoes and aromatic fennel creates a perfect harmony that dances on your taste buds. This recipe is particularly close to my heart because it’s reminiscent of the sun-soaked flavors from my Californian upbringing, where fresh produce reigns supreme.
The Magic of Tomatoes and Fennel
Tomatoes, with their natural sweetness and tang, are a nutritional powerhouse. They’re packed with vitamins A and C, potassium, and antioxidants like lycopene, which has been linked to numerous health benefits, including reduced risk of heart disease and cancer. Pairing that with fennel, known for its subtle licorice flavor and high fiber content, this soup becomes not just a treat for the palate but a boon for your health. Fennel is also rich in vitamin C, potassium, and manganese, which contribute to your overall wellness.
What I love about making Tomato Fennel Soup is its versatility. With a simple addition of a half-cup of heavy cream, this soup transforms from a light and refreshing starter to a luxurious, hearty meal. If you’re looking to keep things dairy-free, it’s equally delightful without the cream, allowing the pure flavors of the fresh ingredients to shine through.
Pairing Possibilities
This recipe can be the star of your meal, or it can act as a supporting player to a larger feast. Serve it alongside a crisp garden salad with a zingy vinaigrette for a light lunch, or accompany it with a warm, crusty baguette and a cheese platter for a more robust dinner. It also pairs beautifully with grilled vegetables or a simple avocado toast, bringing you a little bite of sunny California no matter where you are.
It’s similar in some ways to a classic tomato basil soup, but the addition of fennel gives it an extra layer of flavor complexity that I find absolutely irresistible. And if you’re a fan of Provencal soups, this recipe will likely become one of your staples.
Whether you’re seeking comfort during cold weather or wishing for a taste of summer in the colder months, Tomato Fennel Soup has a way of hitting the spot. I hope this becomes a favorite in your home kitchen just as it has in mine. Enjoy making it, savoring it, and sharing it with your loved ones!
Want to explore more soup recipes? Check out these best soup recipes for inspiration. If you’re intrigued by the magic of fennel, delve into these fennel recipes and discover more ways to incorporate this wonderful vegetable into your cooking.
What You’ll Need
- 3 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 fennel bulb, trimmed and thinly sliced
- 2 lbs ripe tomatoes, chopped
- 4 cups vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp sugar
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 cup heavy cream (optional)
Method
Step One
Heat the olive oil in a large pot over medium heat.
Step Two
Add the diced onion and cook for about 5 minutes, until softened and translucent.
Step Three
Stir in the minced garlic and cook for another minute, until fragrant.
Step Four
Add the thinly sliced fennel bulb and cook for 5-7 minutes, until softened.
Step Five
Add the chopped tomatoes to the pot and stir to combine.
Step Six
Pour in the vegetable broth, then add the salt, black pepper, and sugar. Stir well.
Step Seven
Bring the soup to a boil, then reduce the heat and let it simmer for about 20-25 minutes, until the vegetables are tender.
Step Eight
Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup to a countertop blender in batches and blend until smooth.
Step Nine
Stir in the chopped fresh basil and parsley. Add the heavy cream if using, and cook for another 5 minutes to heat through.
Step Ten
Taste and adjust seasoning if needed. Serve hot and enjoy your Tomato Fennel Soup!
