Fennel, Zucchini, and Tomato Soup Recipe

Name: Fennel, Zucchini, and Tomato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onions chopped; ⅓ cup olive oil; 4 cloves garlic minced; 2 bulbs fennel bulb sliced; 2 medium zucchini diced; 6 each tomatoes peeled, seeded, chopped; 8 each basil chopped; 6 cups vegetable stock; 1 cup white wine; 1 x salt and black pepper to taste; 1 x basil

Servings: persons

1 large onions chopped
⅓ cup olive oil
4 cloves garlic minced
2 bulbs fennel bulb sliced
2 medium zucchini diced
6 each tomatoes peeled, seeded, chopped
8 each basil chopped
6 cups vegetable stock
1 cup white wine
1 x salt and black pepper to taste
1 x basil

1
Saute the onion in olive oil until it becomes soft.
2
Add the garlic and continue sauteing for another minute over medium heat.
3
Add the fennel, zucchini, tomatoes, and fresh basil.
4
Stir well, reduce the heat to low-medium, and continue to saute for 2 or 3 minutes, watching that it does not stick to the bottom of the pot.
5
Pour the stock or water into the vegetable mixture.
6
Add the wine and bring the soup to a boil.
7
Stir well.
8
Cover the pot and cook slowly for 30 minutes.
9
Add the salt and pepper, stir again, and simmer the soup for 10 minutes more.
10
Serve the soup hot.
11
Garnish the top of each serving with fresh basil, finely chopped.

304

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large onions chopped, ⅓ cup olive oil, 4 cloves garlic minced, 2 bulbs fennel bulb sliced, and more.

Yes, Fennel, Zucchini, and Tomato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fennel, Zucchini, and Tomato Soup

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