Tomato and Fennel Soup Recipe
Tomato soup doesn’t have to scream “basic lunch” when fennel joins the party with subtle anise charm and sass.
Ripe tomatoes mingle with tender fennel, creating a vegan broth that whispers sophistication while demanding zero culinary miracles.
Onions and garlic crash the flavor party, giving you layers of taste without the drama of dairy or cream.
A hint of herbs teases your palate while cozy aromas fill the kitchen, proving plant-based meals can impress effortlessly.
Serve hot, sip proudly, and remember: soup this vibrant deserves attention, compliments, and maybe even a little strut.
Tomato and Fennel Soup Recipe
Vegan tomato and fennel soup with aromatic herbs, rich flavors, and a silky texture for effortless comfort.
Ingredients
Method
- Heat olive oil in a large pot; sauté onion and garlic until fragrant, about 5 minutes.
- Add chopped fennel; cook 5 minutes until slightly softened.
- Stir in tomatoes, vegetable broth, and thyme; bring to a boil, then reduce heat.
- Simmer 15–20 minutes, until fennel and tomatoes are tender.
- Blend soup until smooth with an immersion blender or in batches in a standard blender.
- Season with salt and pepper; garnish with basil or fennel fronds. Serve hot.
Notes
Nutritional Values (per serving)
- Calories: 140
- Total Fat: 5g
- Saturated Fat: 0.5g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 3g
Vitamins & Minerals (per serving)
- Vitamin A: 20%
- Vitamin C: 35%
- Calcium: 6%
- Iron: 10%
- Vitamin K: 8%
Notes & Tips
- Roasting tomatoes before adding enhances sweetness and depth.
- Add a splash of lemon juice for extra brightness.
- Reserve fennel fronds for a delicate, aromatic garnish.
- Pair with crusty bread or vegan grilled cheese for a cozy meal.
- Blend partially for a chunkier, rustic texture if desired.
