The addition of fennel to this quick and easy to prepare recipe adds a new twist to traditional homemade tomato soup.
Fibro Food Fairy
Free From Information:
- Dairy free
- Egg free
- Gluten free
- Nut free
- Soya free
- Refined sugar free
Tomato and fennel soup
A slightly more sophisticated homemade tomato soup.
- Olive oil
- 1 onion, finely chopped or 150g frozen chopped onion
- 1 small bulb fennel, finely chopped
- 1 clove of garlic, crushed or ½ teaspoon garlic purée
- X2 400g tins of chopped tomato
- 500 mL vegetable stock
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 tablespoon lemon juice
Sauté the onions and fennel in a little olive oil over a low-medium heat for 10 minutes to soften, but not caramelise. Add the garlic and cook for a further 1-2 minutes.
Add the chopped tomatoes, stock and basil, season generously with salt and pepper.
Bring up to a simmer and allow to bubble away for 10 minutes.
Add the lemon juice and stir through to combine.
Take off the heat and allow to cool a little before processing in a liquidiser. You can use a stick blender if you would like a chunkier texture.
Once smooth check the seasoning and adjust accordingly. Viola!
FIBRO FOOD FAIRY TIP: Enjoy with a drizzle of fresh herby pesto