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

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Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
15 mins
total:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

115 calories; protein 2.8g 6% DV; carbohydrates 10.1g 3% DV; fat 7g 11% DV; cholesterol 1mg; sodium 275.5mg 11% DV. Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/11/2015
The soup was delicious and perfect for a cold winter's night. However the recipe yielded less than 4 servings for me so you should double it if you are serving 3 or more people. Read More
(3)

Most helpful critical review

Rating: 1 stars
01/14/2019
followed recipe exactly. I love fennel but finished soup had no hint of fennel flavor. Just tasted like plain tomato soup. Read More
20 Ratings
  • 5 star values: 10
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
01/11/2015
The soup was delicious and perfect for a cold winter's night. However the recipe yielded less than 4 servings for me so you should double it if you are serving 3 or more people. Read More
(3)
Rating: 5 stars
11/17/2014
Delicious. I had never cooked with fennel before and I really liked this. I used fire roasted tomatoes and dried herbs Read More
(2)
Rating: 4 stars
11/19/2015
This was a nice way to use up fennel I had bought by mistake (thinking it was the base of leeks) but I think it may need something more as a spice. I doubled the recipe to be rid of the fennel and had no olive oil on hand (so used vegetable oil and would use less of it next time). I also could not puree to smooth the soup given that my blender leaked a little and so I was hurrying it along and had some small chunks of veggies in it but that turned out fine anyway. We served it with a bread loaf alongside grilled ham and cheese sandwiches for dinner tonight. My 13-year-old said it didn't look very red but she liked the taste of it. I agreed about the color but was not willing to add food coloring just for the sake of that. We will make this again so thanks for sharing the recipe! Read More
(1)
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Rating: 5 stars
12/04/2014
Very tasty soup. Great flavor with the fennel and fresh herbs. I'll definitely be making this one again! Thanks for sharing the recipe. Read More
(1)
Rating: 5 stars
02/19/2017
I love this soup! So fresh and tasty and easy to make. We love it so much we need to double it though so I thought I would just add to the existing reviews that the vegetables need to be sautéed longer if you double the recipe to carmelize the delicious fennel/onion/celery mixture. Thanks so much for the recipe! It's a winner in our household! Read More
Rating: 5 stars
02/23/2016
Pretty easy to make. I added some Nantes carrots and it goes really nicely with the tomatoes. The fresh basil gives the soup nice spots of color too. A new definite go-to in my book! Read More
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Rating: 5 stars
08/10/2017
This recipe turned out amazing!!!! All family LOVED! Including children. Will def Read More
Rating: 5 stars
08/15/2019
I was looking for a recipe to use veggies from my CSA; this didn't fit the bill exactly, but I used it as a base, and WOW! I will post the recipe I remade from it separately, but thank you for this basic recipe; to those who try it "as is" I suggest topping it off with grated Parmesan cheese and serving with garlic toast. We finished it off completely. Basic changes I made included using stewed tomatoes instead of diced (it's what I had) and adding some chopped plum tomatoes as well. Read More
Rating: 4 stars
01/09/2019
Though very decent tasting it wasn't as flavorful as I'd hoped. The fennel flavor wasn't overpowering at all which I thought it would be. It's good and I will make it again though will add more spices next time. Read More
Rating: 1 stars
01/14/2019
followed recipe exactly. I love fennel but finished soup had no hint of fennel flavor. Just tasted like plain tomato soup. Read More