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This Tomato Fennel Soup is a vibrant, aromatic delight that balances the natural sweetness of ripe tomatoes with the subtle anise flavor of fennel.
Its creamy texture comes purely from blending, making it a satisfying, dairy-free option perfect for any meal.
Beyond its delicious flavor, the soup is a nutritional powerhouse—low in fat and calories, rich in fiber, and packed with vitamin C and potassium.
It’s plant-based, making it an excellent choice for vegans or anyone seeking lighter, wholesome meals.
Quick to prepare, with minimal chopping and simmering time, this soup is ideal for busy weeknights or meal-prep sessions.
The touch of coconut sugar and a squeeze of lemon brightens the flavors, while optional pickled green peppercorns add a gourmet finish.
It’s simple, nourishing, and versatile enough to be served as a starter, a side, or a comforting main course.
Must-Have Tools for Perfect Results
Tall Soup Pot
Essential for sautéing vegetables and simmering the soup evenly. Its deep design prevents splattering and ensures ingredients cook consistently. Perfect for soups, stews, and one-pot meals.
Immersion Blender
Quickly transforms cooked vegetables into a silky, smooth soup without transferring to a blender. Saves time and reduces cleanup, ideal for creamy sauces and smoothies.
Chef’s Knife
Precise chopping of tomatoes, fennel, and onions is effortless with a sharp chef’s knife. Beyond this recipe, it’s invaluable for everyday prep, from slicing herbs to dicing vegetables.
Measuring Cups & Spoons
Ensures accuracy with stock, seasonings, and sugar for consistent flavor. Versatile for both cooking and baking, guaranteeing every recipe turns out perfectly.
Citrus Juicer (Optional)
Extracts lemon juice efficiently for that final bright flavor. Works for any citrus-based dishes or beverages, adding fresh flavor without extra effort.
25-Minute Tomato Fennel Soup
Equipment
- 1 Tall Soup Pot
- 1 Immersion Blender
- 1 Chef’s knife
- Measuring Cups & Spoons
- 1 Citrus Juicer (optional)
Ingredients
- 1½ kg Tomatoes roughly chopped
- ½ medium Fennel bulb finely chopped
- 2 medium Onions roughly chopped
- 4 –5 cloves Garlic crushed
- 4 cups Vegetable Stock
- ½ teaspoon Black Pepper cracked
- 1 teaspoon Coconut Sugar
- 1 small Lemon juiced
- 1 teaspoon Pickled Green Peppercorns optional, for garnish
Instructions
- Prepare the Ingredients: Begin by thoroughly washing your tomatoes and fennel bulb under cold running water. Remove any stems or tough outer layers from the fennel, then finely chop it into small, even pieces. Roughly chop the onions and crush the garlic cloves. Having all ingredients prepped before cooking ensures a smooth workflow and prevents overcooking.
- Heat the Base Vegetables: Place a tall soup pot over medium-high heat and pour in 2 tablespoons of vegetable stock.Once the stock is shimmering, add the chopped onions and fennel. Stir occasionally, allowing them to sweat gently until translucent and fragrant, about 5–6 minutes. This slow softening releases their natural sweetness, creating a flavorful foundation for the soup.
- Add Tomatoes and Aromatics: Next, stir in the chopped tomatoes and crushed garlic. Sprinkle in the cracked black pepper and coconut sugar, which will enhance the natural sweetness of the tomatoes and balance the fennel’s mild anise flavor. Cover the pot and cook for approximately 5 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.
- Incorporate the Vegetable Stock: Pour in the remaining 4 cups of vegetable stock, stirring gently to combine all ingredients. Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low-medium and let the soup simmer uncovered for 15 minutes. During this time, flavors meld beautifully, and the vegetables become tender enough for blending.
- Add Brightness with Lemon: After simmering, remove the pot from heat. Squeeze the juice of a small lemon into the soup, stirring well. The lemon juice adds a fresh, zesty brightness that elevates the flavors, balancing the sweetness of the tomatoes and the subtle aroma of fennel.
- Blend Until Smooth: Using an immersion blender, carefully blend the soup directly in the pot until smooth and creamy. For a finer texture, blend in short bursts and move the blender around the pot to reach every corner. The result should be a velvety, uniform consistency with no large chunks.
- Taste and Adjust Seasoning: Taste the soup and adjust the seasoning if necessary. Add a pinch more black pepper, a touch of salt, or a little extra lemon juice depending on your preference. This step ensures the flavors are perfectly balanced and tailored to your palate.
- Serve with Optional Garnish: Ladle the soup into bowls and, if desired, garnish with a small teaspoon of pickled green peppercorns for a subtle, tangy kick.The garnish not only adds visual appeal but also introduces an extra layer of flavor. Serve warm alongside crusty bread or a light salad for a satisfying meal.
- Enjoy and Store: Enjoy your fresh, homemade tomato fennel soup immediately, or allow it to cool slightly before storing. It keeps well in an airtight container in the refrigerator for up to 3 days or can be frozen for up to 2 months. Reheat gently over low heat, stirring occasionally, to preserve its creamy texture and vibrant flavors.
Notes
- Use ripe, fresh tomatoes for maximum natural sweetness and flavor.
- Fennel can be substituted with celery for a milder, less aromatic soup.
- Adjust coconut sugar to taste; it balances acidity without overpowering the soup.
- For a richer flavor, sauté vegetables in olive oil instead of vegetable stock.
- Immersion blender ensures a smooth consistency, but a countertop blender works too—just blend in batches.
- Lemon juice should be added at the end to preserve its bright, fresh flavor.
- Optional pickled green peppercorns provide a gourmet, tangy contrast to the creamy soup.
- Soup can be made a day ahead; flavors intensify after sitting overnight.
Chef’s Secrets for Maximum Flavor
To achieve the most flavorful soup, take your time gently sweating the onions and fennel at the start.
This process releases natural sugars, creating a rich base that elevates the final dish.
Using a high-quality vegetable stock will add depth, but for a lighter option, water plus a touch of herbs works well too.
Don’t skip the lemon juice at the end—it adds brightness and balances the natural sweetness of the tomatoes.
For a silky finish, blend the soup thoroughly with an immersion blender, moving it slowly across the pot to avoid lumps.
Garnishing with pickled green peppercorns or a drizzle of extra virgin olive oil adds a subtle complexity that impresses without overwhelming the simple, fresh flavors.
Serving Suggestions for Every Occasion
This versatile soup works beautifully as an appetizer, a light lunch, or a side dish alongside a grain-based salad.
Pair it with crusty artisan bread, garlic crostini, or a sprinkle of fresh herbs like basil or parsley for extra aroma.
For a heartier option, serve it with a scoop of cooked quinoa or roasted chickpeas to add texture and protein.
A small green salad with citrus vinaigrette complements the soup’s natural sweetness, making it a complete and balanced meal.
It’s elegant enough for entertaining yet simple enough for weeknight dinners.
Storage Tips to Keep Soup Fresh
Store leftover soup in an airtight container in the refrigerator for up to three days.
Reheat gently over low heat, stirring occasionally to maintain a smooth, creamy consistency.
For longer storage, freeze the soup in freezer-safe containers for up to two months.
When thawing, allow it to defrost overnight in the refrigerator before reheating to preserve flavor and texture.
Avoid reheating at high temperatures, as it can cause separation.
Adding fresh lemon juice just before serving brightens flavors and keeps the soup tasting fresh.
Frequently Asked Questions About Soup
1. Can I make this soup vegan or dairy-free?
Yes! This recipe is naturally vegan and dairy-free, using only vegetables, stock, and seasonings. No substitutions are needed.
2. Can I use canned tomatoes instead of fresh?
Absolutely. Use high-quality canned whole or diced tomatoes, adjusting coconut sugar to balance acidity if needed.
3. Can I prepare this soup in advance?
Yes. The soup can be made a day ahead. Flavors often deepen overnight, making it even more delicious.
4. How do I get a perfectly smooth texture?
Use an immersion blender directly in the pot, blending slowly and thoroughly. Alternatively, use a countertop blender in batches, being careful with hot liquids.
5. Can I freeze this soup?
Yes. Allow it to cool completely, then transfer to freezer-safe containers. Freeze for up to two months. Thaw in the refrigerator before reheating gently on the stove.
This recipe is inspired by plantbasedfolk and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
