Tomato and Fennel Soup

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April 24, 2016

5.0 0

The addition of Fennel to a traditional tomato soup makes for an exciting variation on this classic. Packed with vegetable goodness, filling, easy to store - this makes a perfect lunch or starter.

  • Prep: 10 mins
  • Cook: 45 mins
  • 10 mins

    45 mins

    55 mins

  • Yields: 2 Servings


1 Large Fennel Bulb

1 Small Sweet Potato

4 Small Tomatoes

1 Medium Red Onion

2 Cloves of Garlic (unpeeled)

1 1/2 Tbps EVOO

2 1/2 Cups Vegetable Stock

1/2 Cup Natural Almonds


Preheat oven to 200 C

Line a baking tray with baking paper

Roughly grind the almonds, and cut the onion into wedges

Halve the tomatoes and chop the sweet potato into small pieces

Trim the fennel, keeping some of the fronds aside for later

Cut the remainder of the fennel into wedges.

Place the fennel, sweet potato, tomatoes, onion and garlic onto the baking tray

Drizzle with oil and bake for 30 minutes

Peel the garlic, then blend them all with the stock until smooth

Pour into a saucepan and heat gently until boiling

Serve with a garnish of fennel fronds and chopped almonds

Add salt and pepper to taste if desired

This recipe makes a generous portion for two. Double the ingredients to make extra for storing. This will freeze well and keep for up to three months.