Best Fresh Tomato Fennel Soup Recipes

Fresh Tomato Fennel Soup image

Provided by Leslie in Texas

Categories Vegetable

Time 1h5m

Yield 1 cup, 6 serving(s)

Number Of Ingredients 15

4 cups fresh tomatoes, peeled, seeded and chopped (about 2 1/2 lbs.)
2 cups chicken stock (preferable homemade)
1 1/2-2 cups fennel, chopped, fronds reserved and strings removed
1/2 cup dry white wine
1/2 onion, diced
3 garlic cloves, minced
1 teaspoon coarse salt
1 bay leaf
1/8 teaspoon red pepper flakes
1/8 teaspoon sugar
1 1/2 tablespoons Pernod (optional)
2 teaspoons tomato paste
2 tablespoons fresh parsley, minced
1 tablespoon unsalted butter
1 tablespoon fennel leaves, chopped

Steps:

Combine tomatoes,stock,1 cup fennel,wine,onion,garlic,salt, bay leaf, pepper and sugar in large saucepan.
Bring to boil;reduce heat to medium, cover and cook 20 minutes.
Add remaining cup fennel and cook 15 minutes.
Stir in Pernod and tomato paste and boil 3 minutes.
Remove from heat;season with additional salt, if needed, then stir in parsley and butter.
Ladle into bowls, top with chopped fennel fronds and serve immediately.

Nutrition Facts : Calories 98.7, Fat 3.2, SaturatedFat 1.5, Cholesterol 7.5, Sodium 535.6, Carbohydrate 11.5, Fiber 2.4, Sugar 5.3, Protein 3.7

Fresh Tomato and Fennel Soup image

Provided by mysticchyna

Categories Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 medium onion, chopped
1 fresh fennel bulb, chopped
4 garlic cloves, chopped
1/4 cup white wine (or lemon juice)
1/4 cup fresh basil leaf, finely chopped
4 cups peeled and finely chopped tomatoes, and the juice
1 cup chicken stock
salt and pepper
1/2 cup chopped basil (to garnish) or 1/2 cup fennel leaves (to garnish)

Steps:

In a large saucepan, heat oil over medium-low heat, then add the onion, fennel and garlic. Cover and cook gently for about 10 minutes.
Pour in the wine (or lemon juice), and basil.
Bring to boil, then back off the heat and lower temperature to simmer. Simmer for about 5 minutes.
Add the tomatoes and stock. Return to boil, then lower heat and simmer for about 30 minutes, partially covered.
Season to taste with salt and pepper.
To serve, ladle into bowls, and top with the chopped basil and fennel fronds.

Nutrition Facts : Calories 162.2, Fat 8, SaturatedFat 1.2, Cholesterol 1.8, Sodium 127.8, Carbohydrate 17.9, Fiber 4.7, Sugar 7, Protein 4.5