Tomato Fennel Soup

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I'm a San Francisco city girl who loves to cook and enjoy the outdoors. My cooking style focuses on healthy recipes, but I have a huge sweet tooth that I am constantly fighting! When I'm not cooking/eating/photographing/writing about food, I'm at the hospital full-time or running. I'm addicted to blogging about food -

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Although I love classic homemade tomato soup, sometimes it is fun to switch things up and add new ingredients. For this tomato fennel soup recipe, I added some chopped fennel cooked in garlic, onion and olive oil. The fennel gives the tomato soup a subtle refreshing flavor. Using many different vegetables in soups makes them healthier, too! Garnish with fennel leaves and serve with a crusty baguette.


Tomato Fennel Soup Recipe


  • 1 tbsp olive oil
  • 1/2 onion, chopped
  • 1 fennel bulb, chopped
  • 2 cloves garlic, chopped
  • 1 can (28 oz) whole peeled tomatoes
  • 2 cups chicken broth
  • 1/4 tsp salt
  • 1/4 tsp pepper


  1. Heat the olive oil in a large pot.
  2. Add the onion, fennel and garlic and cook 10 minutes, stirring occasionally.
  3. Add the tomatoes, chicken broth, salt and pepper.
  4. Bring to a boil and turn heat to low.
  5. Simmer for 20 minutes.
  6. Allow the soup to cool to room temperature, then blend in a Magic Bullet pitcher.


Makes 4 servings