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.
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.
🔪 How to cut Fennel
If you've never used fennel before it might a little intimadating 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.
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.
For more great recipes like this one, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make this Tomato Fennel Soup: Olive Oil, Fresh Fennel, Yellow Onion, Garlic Cloves, Whole Peeled Tomatoes, Low Sodium Chicken Broth, Coarse Sea Salt and Ground Black Pepper.
🥣 How to make Tomato Fennel Soup
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.
Tomato Fennel Soup
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
- ⅛ 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
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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