Tomato Fennel Soup


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

Prep Time:
15 mins
Cook Time:
15 mins
Additional Time:
15 mins
Total Time:
45 mins


  • 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


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

  2. Pour tomatoes and chicken broth over vegetable mixture and simmer for 4 minutes. Remove the saucepan from heat and stir in basil and parsley. Season with salt and pepper. Cool soup slightly.

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

Nutrition Facts (per serving)

115 Calories
7g Fat
10g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 115
% Daily Value *
Total Fat 7g 9%
Saturated Fat 1g 6%
Cholesterol 1mg 0%
Sodium 276mg 12%
Total Carbohydrate 10g 4%
Dietary Fiber 3g 12%
Total Sugars 4g
Protein 3g
Vitamin C 19mg 96%
Calcium 80mg 6%
Iron 3mg 17%
Potassium 460mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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