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Tomato and Fennel Soup Recipe

Vegan tomato and fennel soup with aromatic herbs, rich flavors, and a silky texture for effortless comfort.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 140
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 medium fennel bulbs chopped (reserve fronds for garnish)
  • 6 large ripe tomatoes chopped
  • 3 cups vegetable broth
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • Fresh basil or fennel fronds for garnish

Method
 

  1. Heat olive oil in a large pot; sauté onion and garlic until fragrant, about 5 minutes.
  2. Add chopped fennel; cook 5 minutes until slightly softened.
  3. Stir in tomatoes, vegetable broth, and thyme; bring to a boil, then reduce heat.
  4. Simmer 15–20 minutes, until fennel and tomatoes are tender.
  5. Blend soup until smooth with an immersion blender or in batches in a standard blender.
  6. 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.