Tomato Fennel Soup with Garlic Croutons
Indulge in the comforting flavors of Tomato Fennel Soup with Garlic Croutons, a vibrant and aromatic dish that elevates classic tomato soup with the subtle sweetness of fennel and a rich blend of herbs and spices. Perfectly caramelized fennel and onion form the savory base, while fresh tomatoes and a hint of cream create a velvety, luscious texture. The crowning touch? Homemade garlic croutons, golden and crunchy, add the perfect contrast and burst of flavor. Whether you’re looking for a warming winter meal or a crowd-pleasing starter, this easy-to-follow recipe delivers hearty, restaurant-worthy results in under an hour. Serve with a sprinkle of Parmesan for an extra layer of indulgence, and savor a truly versatile dish that is both satisfying and refined.
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Recipe Information
Ingredients
- 3 tablespoons Olive oil
- 1 tablespoon Butter
- 1 medium-sized (thinly sliced) Fennel bulb
- 1 medium-sized (diced) Onion
- 4 minced Garlic cloves
- 6 large (roughly chopped) Tomatoes
- 2 tablespoons Tomato paste
- 4 cups Vegetable stock
- 1 Bay leaf
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon Black pepper
- 0.25 cup (optional) Heavy cream
- 2 cups (cubed) Bread (sourdough or baguette)
- 1 teaspoon Garlic powder
- 2 tablespoons (grated, optional) Parmesan cheese
Instructions
Heat 2 tablespoons of olive oil and the butter in a large pot over medium heat.
Add the sliced fennel and diced onion, then sauté for 5-7 minutes until the vegetables are soft and translucent.
Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn it.
Add the chopped tomatoes, tomato paste, vegetable stock, and bay leaf to the pot.
Season with salt and black pepper, then bring the mixture to a boil.
Reduce the heat to low and simmer the soup uncovered for about 25 minutes until the tomatoes and other vegetables are very soft.
While the soup simmers, prepare the garlic croutons. Preheat the oven to 375°F (190°C).
Toss the bread cubes in a large bowl with the remaining 1 tablespoon of olive oil, garlic powder, and a pinch of salt.
Spread the bread cubes in a single layer on a baking sheet and bake for 8-10 minutes, stirring halfway, until golden and crisp.
Once the soup is done, remove the bay leaf and use an immersion blender or a countertop blender to puree the soup until smooth. Stir in the heavy cream if desired.
Taste the soup and adjust seasoning with more salt and pepper if needed.
Ladle the soup into bowls, top with a handful of garlic croutons, and sprinkle with grated Parmesan cheese if using. Serve immediately.
Nutrition Facts
Calories |
2736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.3 g | 123% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 7342 mg | 319% | |
| Total Carbohydrate | 404.6 g | 147% | |
| Dietary Fiber | 41.9 g | 150% | |
| Total Sugars | 66.1 g | ||
| Protein | 75.2 g | 150% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 666 mg | 51% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 5768 mg | 123% | |
*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.
