2 Spoons/ Lunch/ Vegan

Tomato and fennel soup

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
  • Vegan

Tomato and fennel soup

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By Fibro Food Fairy Serves: 4
Prep Time: 5 minutes Cooking Time: 20-25 minutes

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

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