Tomato and Fennel Soup Recipe

Name: Tomato and Fennel Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1/2 pound (about 2 medium) fennel bulbs, chopped, fronds discarded; 3 celery ribs, chopped; 1 onion, chopped; 2 cloves garlic, chopped; 1/4 cup Pernod liqueur (optional); 1/2 bunch fresh dill, stems removed (1/4 cup trimmed); 1 tablespoon celery seeds; 1/2 teaspoon cracked black pepper; 2 quarts vegetable stock; 3 pounds ripe tomatoes, or 3 cups canned peeled whole plum tomatoes, coarsely chopped; 1/4 cup (1/2 stick) unsalted butter (optional); Salt to taste

Servings: persons

2 tablespoons vegetable oil
1/2 pound (about 2 medium) fennel bulbs, chopped, fronds discarded
3 celery ribs, chopped
1 onion, chopped
2 cloves garlic, chopped
1/4 cup Pernod liqueur (optional)
1/2 bunch fresh dill, stems removed (1/4 cup trimmed)
1 tablespoon celery seeds
1/2 teaspoon cracked black pepper
2 quarts vegetable stock
3 pounds ripe tomatoes, or 3 cups canned peeled whole plum tomatoes, coarsely chopped
1/4 cup (1/2 stick) unsalted butter (optional)
Salt to taste

1
In a large pot, heat the oil over medium heat.
2
Add the fennel and cook, stirring, until it starts to soften, about 5 minutes.
3
Add the celery, onion, and garlic.
4
Cook, stirring, 5 minutes longer to allow the flavors to blend together.
5
Carefully add the Pernod.
6
(Caution!
7
It could flame up.)
8
Add the dill, celery seeds, and pepper.
9
Add the vegetable stock and tomatoes, and bring the mixture to a boil.
10
Reduce the heat to a simmer and let simmer for 40 minutes.
11
Remove the pot from the heat.
12
Process the soup, in batches, in a blender or food processor fitted with the metal chopping blade until smooth.
13
Add the butter, if desired, and stir until melted.
14
Taste and check the seasoning, adding salt if needed.

257

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1/2 pound (about 2 medium) fennel bulbs, chopped, fronds discarded, 3 celery ribs, chopped, 1 onion, chopped, and more.

Yes, Tomato and Fennel 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.

That's it — enjoy your meal!

Tomato and Fennel Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions