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Tomato Fennel Soup

Rated as 4.12 out of 5 Stars
5

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

50 m servings 115
Original recipe yields 4 servings

Directions

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  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.

Nutrition Facts


Per Serving: 115 calories; 7 10.1 2.8 1 275 Full nutrition

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Reviews

Read all reviews 16
  1. 16 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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.

Most helpful critical review

followed recipe exactly. I love fennel, but finished soup had no hint of fennel flavor. Just tasted like plain tomato soup.

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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.

Delicious. I had never cooked with fennel before and I really liked this. I used fire roasted tomatoes and dried herbs

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,...

Very tasty soup. Great flavor with the fennel and fresh herbs. I'll definitely be making this one again! Thanks for sharing the recipe.

I took heed to other reviews citing lack of flavor And added scallion, onion powder, mushroom powder and a little more garlic. Voilà! It popped with flavor while still subtle and light. I blende...

followed recipe exactly. I love fennel, but finished soup had no hint of fennel flavor. Just tasted like plain tomato soup.

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 mo...

I liked this a lot- it is very similar to another soup I make from canned tomatoes, and really enjoyed the addition of the fennel. I took other reviewers advice and doubled everything except for...

It's an ok recipe...it's healthy and that counts. I left it fairly chunky and really liked the texture. I agree with the girl who said it doesn't make 4 servings...it was the perfect amount to s...