How many servings does this recipe make?

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

What ingredients do I need for Tomato, Fennel, And Crab Soup ?

You need 9 ingredients. The key ingredients include: 1/4 cup olive oil, 3 1/2 cups chopped onions, 2 medium fennel bulbs with fronds; bulbs cored, thinly sliced, fronds chopped and reserved, 3 large garlic cloves, minced, and more.

Is Tomato, Fennel, And Crab Soup suitable as seafood?

Yes, Tomato, Fennel, And Crab Soup falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Tomato, Fennel, And Crab Soup ?

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

Tomato, Fennel, And Crab Soup Recipe

Name: Tomato, Fennel, And Crab Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 3 1/2 cups chopped onions; 2 medium fennel bulbs with fronds; bulbs cored, thinly sliced, fronds chopped and reserved; 3 large garlic cloves, minced; 2 14 1/2-ounce cans diced tomatoes in juice; 2 cups (or more) vegetable broth; 8 ounces fresh crabmeat, picked over; Additional olive oil; 4 1/2-inch-thick slices pain rustique or rustic whole wheat bread, toasted

Warm up with this hearty Tomato, Fennel, And Crab Soup recipe. Made with olive oil, onions, bulbs cored and garlic. Easy step-by-step instructions inclu…

This Tomato, Fennel, And Crab Soup relies on simple, everyday ingredients such as olive oil, chopped onions, large garlic cloves, minced and cans diced tomatoes in juice. It comes together quickly and makes 4 servings, at about 345 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

1/4 cup olive oil
3 1/2 cups chopped onions
2 medium fennel bulbs with fronds; bulbs cored, thinly sliced, fronds chopped and reserved
3 large garlic cloves, minced
2 14 1/2-ounce cans diced tomatoes in juice
2 cups (or more) vegetable broth
8 ounces fresh crabmeat, picked over
Additional olive oil
4 1/2-inch-thick slices pain rustique or rustic whole wheat bread, toasted

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
345 kcal
Category
Seafood

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