Creamy Tomato Soup with Fennel and Dill
Indulge in the velvety richness of Creamy Tomato Soup with Fennel and Dill, a gourmet twist on a comforting classic. This recipe combines the robust sweetness of canned whole tomatoes with the subtle licorice-like notes of sautéed fennel and aromatic dill, creating a beautifully balanced flavor profile. Made silky smooth with the addition of heavy cream and perfectly seasoned with a hint of sugar, salt, and freshly ground black pepper, this soup is a true delight for the senses. Ready in under an hour, it's ideal for cozy weeknight dinners or elegant lunches, especially when paired with crusty bread for dipping. Garnished with fresh dill and fennel fronds, this dish is not only satisfying but visually stunning, making it a must-try for lovers of classic soups with a sophisticated twist.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 tablespoon Butter
- 1 medium Fennel bulb (thinly sliced, fronds reserved)
- 1 medium Yellow onion (diced)
- 3 cloves Garlic cloves (minced)
- 28 ounces Canned whole tomatoes (with juice)
- 4 cups Vegetable stock
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 1 teaspoon Sugar
- 0.5 cup Heavy cream
- 2 tablespoons Fresh dill (chopped)
- 1 loaf Crusty bread (optional, for serving)
Instructions
Heat olive oil and butter in a large pot over medium heat.
Add the thinly sliced fennel bulb and diced onion. Sauté for 7-8 minutes, stirring occasionally, until they are soft and translucent.
Stir in the minced garlic and cook for an additional 1-2 minutes, being careful not to let it burn.
Add the canned whole tomatoes (with their juice) to the pot, breaking them apart with a spoon.
Pour in the vegetable stock and add salt, black pepper, and sugar. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 25 minutes to allow the flavors to meld together.
Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, let it cool slightly and blend it in batches in a countertop blender, being cautious with hot liquids.
Return the pureed soup to the pot and place it over low heat. Stir in the heavy cream until the soup becomes creamy and rich.
Taste and adjust the seasoning with additional salt and pepper if needed.
Ladle the soup into bowls and garnish with chopped fresh dill and fennel fronds. Serve with crusty bread on the side if desired.
Nutrition Facts
Calories |
2547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.1 g | 133% | |
| Saturated Fat | 40.1 g | 200% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 7940 mg | 345% | |
| Total Carbohydrate | 340.8 g | 124% | |
| Dietary Fiber | 39.4 g | 141% | |
| Total Sugars | 72.5 g | ||
| Protein | 64.2 g | 128% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 589 mg | 45% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 4665 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
