25-Minute Tomato Fennel Soup
A fresh, creamy, and flavorful tomato fennel soup made with wholesome vegetables, lightly seasoned, and blended to perfection. Perfect for a light lunch, dinner starter, or cozy meal.
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.
