Enjoy an irresistible bowl of vegan tomato fennel soup without oil. Made with ripe fresh tomatoes and fennel, that have been simmered in onion and garlic cloves and lifted with pepper.
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Why You’ll Love This Recipe
- This tomato fennel soup recipe is chop and drop - simply roughly chop everything and drop it into a soup pot, so easy!
- Cooks quick and easy to blend
- Tastes luscious, with no added creams.
- Great for big batch cooking
- Special diet-friendly - gluten-free, oil-free (low fat) and nut & soy-free too.
Ingredients You'll Need
Notes on some of the ingredients, the full list of ingredients and their measurements can be found in the recipe card below.
Fresh ripe whole tomatoes. Great options are Roma or vine-ripened tomatoes. No need to peel or deseed the tomatoes but you will need to roughly chop them. (If you prefer, you can use organic whole canned tomatoes instead).
Fresh fennel bulb to give this soup a very gentle licorice flavor. Select a fennel bulb that is bright white and free from brown blemishes if possible. Roughly chop the fennel bulb.
Fresh onion and garlic cloves, roughly chop them prior to cooking.
Black pepper will give this soup a really nice kick.
Vegetable stock or veggie bouillon or vegetable broth. It’s important to use outstanding vegetable stock as this is the supporting flavor of the tomatoes.
No salt is needed when using bouillon, however, do a test taste to see if salt is needed once the soup is finished.
Pickled green peppercorns are an optional garnish, I personally love it!
How to Make Tomato Fennel Soup
Soften the chopped tomato, clove garlic, pepper, and coconut sugar by adding them to the softened onions. Cover the pot and cook for approximately. 5 minutes until everything has softened.
Stir through vegetable stock and cover pot, bring to a soft boil, then use low heat to simmer for approximately 15 minutes.
Blend the soup. Turn off the heat and stir through lemon juice using a citrus squeezer to juice the lemon. Use an immersion blender (affiliate links) to blend contents and create a smooth texture. Do a taste test and adjust with a pinch of salt or two.
Serve warm in a cute soup bowl (affiliate link) garnished with optional green peppercorns (the pepperiness of these helps to lift the flavors further), and a small amount of chopped fennel fronds. See serving suggestions below.
For a creamy tomato soup - stir through some coconut cream at the end or add cauliflower florets when adding tomato. N.B., adding cauliflower will thicken the soup, you may need to adjust the amount of vegetable stock (or add cups of water) to bring it to a consistency that you like.
Don’t like fennel - replace it with celery instead.
Add your favorite herbs e.g., fresh basil or fresh thyme (this will change the flavor of the soup).
Make it spicier by adding some red pepper flakes or any type of chili.
As long as all the ingredients have completely softened and are starting to fall apart, this soup can be blended.
The longer this soup is blended the smoother it will be, if you’d like it chunkier, blend in small bursts, stir and see if you’d like to blend further.
If you don’t have an immersion blender (affiliate link), a regular blender or food processor can be used.
If you are not on an oil-free diet, add a drizzle of extra virgin olive oil on top of this tomato soup, which adds a luxurious velvety texture. You can also sweat the onions and fennel in it.
You can also dunk a vegan cheese toastie into this tomato soup. Yum! What a delicious combination.
Or try topping with roasted chickpeas or stirring through some baby spinach leaves for extra fiber.
Allow soup to cool to room temperature then transfer soup to an air-tight container and refrigerate for up to 5 days, or freeze for up to three months in a snap-lock bag (lay flat). Reheat desired portion over the stovetop. Tip - freeze in portion sizes.
Other Vegan Soup Recipes
For something super easy and adaptable try this vegan white bean soup.
Try this cozy vegan potato and leek soup - I can't get enough of it.
This is a very popular Lebanese lentil soup called shorbat adas and I promise you will love it!
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ rating or tag @plantbasedfolk on social media.
Easy Tomato Fennel Soup Without Oil (Vegan)
- In a tall pot, heat up a couple of tablespoons of veggie stock on medium-high heat. Add onion and fennel, sweat until translucent.½ med Fennel, 2 med Onion
- Stir through tomato and garlic, pepper, coconut sugar. Cover pot and cook for approximately 5 minutes until everything has softened.1½ kg Tomatoes, 4-5 cloves Garlic, ½ teaspoon Black pepper, 1 teaspoon Coconut sugar
- Stir through vegetable stock, cover pot and bring to a soft boil. Turn heat down to low-medium and simmer for 15 minutes.4 cups Vegetable stock
- Turn off heat and stir through lemon juice. Use an immersion blender to blend contents to create a smooth soup. Serve warm with optional green peppercorns.1 small Lemon, 1 teaspoon Pickled green peppercorns
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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