Tomato Fennel Soup
Looking for an idea to change up your everyday tomato soup?
This recipe takes a simple tomato soup made with canned tomato and perks it up with fresh fennel, and pesto
The result is a lovely fragrant tomato soup that has a delicate licorice flavour from the fennel bulb, and a hint of black pepper and subtle anise and mint notes from the pesto.
A delicious and healthy fall/winter soup that would be amazing served with a gooey grilled cheese sandwich!
For another quick and easy tomato soup idea check out my recipe for Roasted Red Pepper and Tomato Soup
Servings: 6 people
Calories: 130kcal
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 1 large fennel bulb diced
- 1 teaspoon fennel seeds
- 2 x 796 ml canned diced tomato preferably with no added salt
- 250 ml vegetable stock or water
- Freshly ground black pepper and kosher salt to taste
- 2 tablespoons pesto plus more for garnish
Instructions
- Heat 2 Tbsp. oil in a Dutch oven or other large heavy pot over medium-low. Add the onion and diced fennel and season with salt. Cook, stirring occasionally, until vegetables are very soft and just beginning to take on color, about 10 minutes. Add the fennel seeds and cook, stirring, fragrant, about 1 minute. Add tomatoes and vegetable stock and season with salt and pepper to taste.
- Bring to a simmer, cover and cook gently for 20 – 30 minutes.
- Working in batches, transfer the soup to a blender and purée until smooth, adding more water if too thick.
- Return the soup to the pot. Add the pesto and stir to combine, taste and adjust seasoning. Bring the soup back to a simmer, stirring occasionally, over medium heat.
- To serve, garnish with a swirl of pesto.
Nutrition
Calories: 130kcal | Carbohydrates: 17g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 614mg | Potassium: 702mg | Fiber: 5g | Sugar: 8g | Vitamin A: 752IU | Vitamin C: 31mg | Calcium: 119mg | Iron: 3mg
Tried this recipe?Let us know how it was!