Tomato Fennel Soup

Tomato fennel soup is irresistible, made with ripe fresh tomatoes and fennel bulb, simmered in onion and garlic cloves and lifted with pepper.

I enjoy preparing this tomato fennel soup because it's incredibly easy. All you need to do is roughly chop the ingredients and put them in a pot! It cooks quickly and doesn't require any added creams, making it feel light.

This soup is great for making in large quantities and is suitable for special diets as it's vegan, plant-based, gluten-free, oil-free, and nut- and soy-free.

The combination of tomato and fennel creates a rich, flavorful soup that feels indulgent yet remains light.

Additionally, its vibrant color makes it very inviting, similar to my vegetable borscht.

About The Ingredients

The first key ingredient is fresh, ripe tomatoes, such as Roma or vine-ripened varieties. You don’t need to peel or deseed them; just give them a rough chop, and they are ready to use. If you're in a pinch, you can also use organic whole canned tomatoes.

The second key ingredient is fennel bulb, which gives this soup a subtle licorice flavor. Look for bright white bulbs that are free of blemishes, and then roughly chop them up. It adds a distinct flavor without being overpowering.

Fresh onion and garlic are essential for building flavor. I roughly chop both before adding them to the pot. For a touch of sweetness, I use coconut sugar to balance the acidity of the tomatoes. You can also swap it out for maple syrup if that’s your preference.

I love the little heat that black pepper adds to this soup. And a good quality vegetable stock or bouillon really elevates the flavors. It’s the backbone of the soup, so choose a great one. If you’re using bouillon, you likely won’t need extra salt, but always taste the soup at the end and adjust as needed.

For a fun garnish, I like to sprinkle some pickled green peppercorns on top. It’s totally optional, but it adds a nice bite to the final dish. Otherwise, try capers instead if you don't like pepperiness.

The Steps

This vegan tomato and fennel soup may look sophisticated, but the cooking method is simple. Start by sweating the onions. Heat a couple of tablespoons of vegetable stock in a large pot over medium-high heat until the onions turn translucent. I am using veggie stock instead of oil to keep it low-fat, but you can use oil if you prefer.

Once the onions are ready, it’s time to soften the tomatoes, garlic, pepper, and coconut sugar. Just toss them into the pot, cover it, and let everything cook together for about five minutes until it all softens nicely.

Next, stir in the vegetable stock, cover the pot, and bring the mixture to a gentle boil. Once it reaches a boil, lower the heat to a simmer and let it cook for about 15 minutes, allowing all those flavors to meld together.

Now for the fun part: blending the soup. Turn off the heat, squeeze in some fresh lemon juice, and grab your immersion blender. Blend until smooth, then do a quick taste test to see if it needs a pinch of salt.

Serve the soup warm in a cute bowl, garnished with optional pickled green peppercorns for an extra peppery kick, and a sprinkle of fennel fronds for a fresh touch. Enjoy it as a cozy, yet effortlessly impressive soup.

Serving Suggestions

Enjoy with some freshly made bread such as an easy classic vegan damper, gluten free vegan cornbread or Italian artisan bread.

You can also dunk a vegan cheese toastie into this tomato soup or vegan musakhan rolls. Yum! What a delicious combination.

Or stirring through some baby spinach leaves for variety.