Fresh Tomato Fennel Soup
Savor the comforting warmth of Fresh Tomato Fennel Soup, a vibrant twist on a classic tomato soup recipe that pairs the bright acidity of garden-fresh tomatoes with the subtle sweetness of fennel. This hearty, plant-based dish comes together with aromatic ingredients like garlic, onion, and basil, simmered to perfection in a rich vegetable stock. Smooth and velvety with the option to add a luxurious swirl of cream or coconut cream, this soup strikes a perfect balance of flavors, enhanced by a touch of tomato paste and optional sugar to adjust acidity. Ideal for cozy dinners or elegant starters, it’s a versatile recipe that’s as nourishing as it is delicious. Pair it with crusty bread for dipping or a crisp side salad for a complete, satisfying meal. Ready in under an hour, this recipe is perfect for any occasion!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium fennel bulb, trimmed, cored, and sliced thinly
- 3 cloves garlic cloves, minced
- 6 large fresh tomatoes, chopped
- 4 cups vegetable stock
- 2 tablespoons tomato paste
- 1 whole bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 1 teaspoon sugar (optional, for balancing acidity)
- 2 tablespoons fresh basil leaves, chopped (plus extra for garnish)
- 0.25 cup heavy cream or coconut cream (optional, for serving)
Instructions
In a large pot over medium heat, warm the olive oil until shimmering.
Add the diced onion and sliced fennel to the pot. Sauté for 5-7 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add the chopped tomatoes, vegetable stock, tomato paste, bay leaf, salt, and black pepper to the pot. Stir to combine.
Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 25-30 minutes. Stir occasionally and allow the flavors to meld.
Remove and discard the bay leaf from the pot. Use an immersion blender to puree the soup until smooth. Alternatively, let the soup cool slightly and blend in small batches using a countertop blender. Be cautious of hot steam.
Taste the soup and adjust the seasoning with additional salt, pepper, or sugar if needed.
Stir in the chopped basil leaves and simmer for another 2 minutes.
If desired, swirl in the heavy cream or coconut cream just before serving for a creamy finish.
Ladle the soup into bowls and garnish with additional fresh basil leaves. Serve warm with crusty bread or a side salad.
Nutrition Facts
Calories |
299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.6 g | 19% | |
| Saturated Fat | 5.1 g | 25% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 1097 mg | 48% | |
| Total Carbohydrate | 36.8 g | 13% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 17.1 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 117 mg | 9% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1448 mg | 31% | |
*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.
