Tomato Fennel Soup recipe

All Recipes Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Ingredients

2 tablespoons olive oil
1 bulb fennel, chopped
½ onion, chopped
1 celery stalk, chopped
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes
1 cup low-sodium chicken broth
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
salt and ground black pepper to taste

Nutrition Info

114.8 calories
carbohydrate: 10.1 g
cholesterol: 1 mg
fat: 7 g
fiber: 3.3 g
protein: 2.8 g
saturatedFat: 1.1 g
servingSize: -
sodium: 275.5 mg
sugar: 3.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a large saucepan over medium-high heat. Cook and stir fennel, onion, celery, and garlic in the hot oil until tender, about 10 minutes.

  2. Pour tomatoes and chicken broth over vegetable mixture and simmer for 4 minutes. Remove saucepan from heat and add basil and parsley. Cool soup slightly.

  3. Pour soup into a blender no more than half-full. Cover and hold lid down, pulse a few times before leaving on to blend. Puree in batches until smooth.

Recipe Yield

4 servings

Recipe Note

This is an excellent, quick-cooking, tomato soup perfect for the early days of fall!

Do you like the recipe? Share this tasty recipe!

Alternatives to this recipe

See more alternatives
All Recipes - More

All Recipes - Recipe Tags: Tomato Fennel Soup Recipe, simple recipe Tomato Fennel Soup, recipe Tomato Fennel Soup, recipe Tomato Fennel Soup, Tomato Fennel Soup recipe, recipes , recipes online , online recipes , recipe , cooking , cookbook , new recipes , best recipes , dessert recipes top recipes , cooking recipes , best lunch recipes , recipe book , meat recipes , healthy recipes , cooking , toprecipes , best recipe tomato, , prima recipes , baking , tasty recipe best recipes