Flavourful And Nutritious: Try Tomato-Fennel Soup Recipe 

Tomato-Fennel Soup is a flavorful and nutritious soup that combines the sweetness of ripe tomatoes with the aromatic and licorice-like flavor of fennel.

The typical method for making this soup is to sauté chopped onions and fennel in olive oil before adding fresh or canned tomatoes, vegetable broth, and seasonings like garlic, thyme, and bay leaves. 

The soup is then simmered until the vegetables are tender and the flavors have melded together, and it is usually blended until smooth for a creamy, velvety texture. 

Tomato-Fennel Soup is a healthy and comforting dish that can be enjoyed as a starter or a light meal on its own. In this article, I will explain the recipe for tomato-fennel soup.

How To Make Tomato-Fennel Soup? 

Tomato-fennel soup is a flavorful and healthy dish that is perfect for any season.  To make this soup, fennel bulbs and onions are sautéed in olive oil until they are tender and fragrant.

Then, canned or fresh tomatoes are added along with some vegetable or chicken broth and seasoned with salt, pepper, and any other desired spices. The soup is allowed to simmer for a while until the flavors meld together.

Finally, the soup is blended until it is smooth and creamy. This step can be done using an immersion blender or by transferring the soup to a regular blender in batches. 

In this section, I will cover the steps for making this flavorful and nutritious soup. 

Ingredients Needed For Making Tomato-Fennel Soup 

The ingredients for Tomato-Fennel Soup typically include:

• 1 large fennel bulb, trimmed and chopped
• 1 medium onion, chopped
• 2 cloves of garlic, minced
• 1 tablespoon olive oil
• 4-5 large tomatoes, chopped 
• 3-4 cups vegetable or chicken broth
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and black pepper to taste

Optional garnishes:

• Fennel fronds or chopped fresh parsley
• Croutons or breadcrumbs
• Sour cream or plain yoghourt

Instructions For Making Coconut Tomato Lentil Soup

The recipe of tomato-fennel soup in steps are given below;

Step 1: Heat The Pan

In a large pot, heat the olive oil over medium heat. Add the chopped fennel and onion, and sauté for about 5 minutes, or until the vegetables have softened.

Step 2: Add The Garlic

Add the minced garlic and sauté for an additional minute until fragrant.

Step 3: Add The Toppings

Add the chopped tomatoes, broth, thyme, bay leaves, salt, and black pepper. Stir to combine and bring the soup to a simmer.

Step 4: Reduce Heat

Reduce the heat to low, cover the pot, and let the soup simmer for 20–25 minutes or until the vegetables are very tender.

Step 5: Remove Leaves

Remove the bay leaves from the pot and let the soup cool slightly.

Step 6: Blend The Puree

Using an immersion blender, puree the soup until it’s smooth and creamy. Alternatively, transfer the soup to a blender and puree in batches until smooth.

Step 7: Low Flame

Return the pureed soup to the pot and heat over medium-low heat until it’s hot and ready to serve.

Step 8: Serve The Soup

Pour the soup into bowls and top with chopped fresh parsley or fennel fronds, croutons or breadcrumbs, and a dollop of sour cream or plain yogurt, if you want.

Cooking and Serving Tips For Tomato-Fennel Soup 

Here are some cooking and serving tips to help you make the most of your tomato-fennel soup;

For a smoother soup, you can strain the soup through a fine-mesh sieve before serving. If you want a soup with more chunks, you can save some of the cooked vegetables instead of blending them all. 

To enhance the flavor of the soup, you can roast the tomatoes and fennel in the oven before adding them to the pot. To make the soup creamier, you can add a splash of heavy cream or coconut milk to the soup.

You can store leftover soup in an airtight container in the refrigerator for up to 5 days. To reheat the soup, simply transfer it to a pot and heat it over low heat. Serve the soup with a slice of crusty bread or a grilled cheese sandwich for a complete and satisfying meal.

Nutritional facts in Tomato-Fennel Soup 

Here are the approximate nutritional facts for one serving of tomato-fennel soup:

• Calories: 90
• Fat: 3 g
• Saturated Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 490 mg
• Carbohydrates: 15 g
• Fiber: 4 g
• Sugar: 8 g
• Protein: 3 g
• Vitamin A: 30% of the daily Value (DV)
• Vitamin C: 40% of the DV
• Calcium: 6% of the DV
• Iron: 8% of the DV

These values are based on a recipe that serves 4-6 people and were calculated using online nutrition calculators. The actual values may vary depending on the specific ingredients and brands used.

Thanks for reading!