Tomato Fennel Soup

Tomato Soup lovers will enjoy the added flavor of Fennel in this soup recipe. Super easy to make, ready in 60 minutes!

tomato fennel soup

I don’t often cook with fresh fennel so I was really excited to make this Tomato Fennel Soup for my wife.

Being a food blogger means you spend a considerable amount of time watching cooking shows. That also means she spends a lot of time watching cooking shows.

fennel bulb
Fresh Fennel Bulb

I find many of the shows inspiring and sometimes I learn a technique or two from the pros.

While watching a couple of episodes of Amy Schumer learns to cook, I quickly realized that her husband Chris Fischer loves to use fennel in almost every one of his recipes.

veggies in saucepan

If you’ve never used fennel before it might be a little intimidating the first time you use it. While the stalks and fronds are edible, they won’t be used in this recipe.

With a knife, cut off the stalks. Cut the bulb in half then into quarters. Remove any outer parts that are wilted or bruised. Proceed to chop like you would an onion.

tomato fennel soup

As with most soup recipes, this one is pretty straightforward. All the ingredients are easily accessible except maybe the fennel depending on the time of year or where you live.

tomato fennel soup

If you love tomato soup and an Instant Pot Pressure Cooker, make sure you check out my Instant Pot Creamy Tomato Soup.

You will need the following ingredients to make this Tomato Fennel Soup recipe (see recipe card for quantities): Olive Oil, Fresh Fennel, Yellow Onion, Garlic Cloves, Whole Peeled Tomatoes, Low Sodium Chicken Broth, Coarse Sea Salt and Ground Black Pepper.

  1. In a saucepan, heat the oil over medium heat. Cook the fennel, onion and garlic for about 5 minutes, stirring occasionally.
  2. Stir in tomatoes, chicken broth, salt & pepper, breaking up tomatoes with a spoon. Bring to a boil.
  3. Reduce the heat. Cover, and simmer for about 20-25 minutes or until all the vegetables are soft.
  4. Pour in approximately half of the soup mixture into a blender. Blend until smooth. Return to the saucepan.
  5. Serve warm with toppings if desired.

Printable Recipe Card

Tomato Fennel Soup

Tomato Fennel Soup

Tomato Soup lovers will enjoy the added flavor of Fennel in this soup recipe. Super easy to make, ready in 60 minutes!
5 from 3 votes
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course Soups & Chowders
Cuisine American
Servings 4
Calories 121 kcal

Equipment

  • Saucepan

Ingredients
 

  • 1 Tbsp Olive Oil
  • 3 Cups Fresh Fennel, chopped
  • 1 Cup Yellow Onion, chopped
  • 3 Garlic Cloves, minced
  • 28 oz Whole Peeled Tomatoes , undrained
  • 1 ¾ Cups Low Sodium Chicken Broth
  • ¼ Tsp Coarse Sea Salt
  • Tsp Ground Black Pepper

Instructions
 

  • In a saucepan, heat the oil over medium heat. Cook the fennel, onion and garlic for about 5 minutes, stirring occasionally.
  • Stir in tomatoes, chicken broth, salt & pepper, breaking up tomatoes with a spoon. Bring to a boil.
  • Reduce the heat. Cover, and simmer for about 20-25 minutes or until all the vegetables are soft.
  • Pour in approximately half of the soup mixture into a blender. Blend until smooth. Return to the saucepan.
  • Serve warm with toppings if desired.

Nutrition

Calories: 121kcalCarbohydrates: 18gProtein: 5gFat: 5gSaturated Fat: 1gSodium: 496mgPotassium: 800mgFiber: 5gSugar: 7gVitamin A: 321IUVitamin C: 30mgCalcium: 111mgIron: 3mg

Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.

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One Comment

  1. Gail says:

    There is nothing like Tomato Fennel Soup. It is our favourite kind of soup. As often as I can I use fennel in my recipes as my husband just loves the taste of it. It was delicious.