Tomato & Fennel Soup

Add fennel to your tomato soup for the an ultra-cozy dish.
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Tomato & Fennel Soup

Recipe by Susan Westmoreland

Start to Finish: 30 minutes

Servings: 4


  • 1 bulb fennel, trimmed and sliced, fronds reserved for garnish
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 tbsp. olive oil, plus more for drizzling
  • 1 can (28 oz.) whole tomatoes in puree
  • 2 3/4 cups chicken stock


In pot, cook sliced fennel, the onion, and carrot in oil over medium-high heat, stirring often, until beginning to soften, about 7 minutes. Add tomatoes and stock; simmer until vegetables are tender, about 15 minutes. Puree soup; season. Garnish soup with fennel fronds and drizzle with olive oil.