Fabulous Fennel and Tomato Soup Recipe
This fabulous Fennel and Tomato Soup Recipe is one of my all-time favourites. So easy to make, and so darn delicious. Tomato and Fennel is an incredible combination and this is the perfect easy recipe to try it out for yourself. Warms the soul for sure!
You can use any red tomatoes for this soup. Just make sure that they are fresh and ripe. For this particular recipe, I like to use the classic big round tomatoes, as seen in the image above. In Italy, these tomatoes are called Pomodoro Grappolo.
Tips for making this Fabulous Fennel and Tomato Soup Recipe:
After making this soup many times, here are some lessons I learnt along the way:
Tip: It’s important to let the different ingredients infuse together in layers. Right at the beginning, let the chopped garlic flavour the olive oil. Then, when you add the onions and fennel seeds, let the new ingredients infuse with the first two, and so on. You will notice flavours being released when you smell them, like the garlic and fennel.
Tip: Many recipes advise to add sugar to balance out the acidity of the tomatoes, but this is unnecessary. Avoid adding any refined sugar to your wholesome meals. Instead, you’ll balance the acidity with the other ingredients, like the whole stock cube, vegetables and coconut milk.
Tip: Use quality Coconut Milk or Cream. Read the label and make sure there aren’t any added sugars, and that it’s as pure as possible. A wonderful brand I have found in Italy is canned Grace – Premium Thai Coconut Milk. This milk is so good, it actually works well as a cream too. I have whipped it before (without adding anything to it) and it has worked as a proper cream to go with my fresh strawberries – delicious!
I am so excited for you to try out this Fennel and Tomato combination. I was blown away when I first had it. And the cherry on top is that both fennel and tomato also offer a ton of health benefits. If you’d like to learn a little more about both these natural ingredients and their health benefits, check out these blog posts before you get cooking: Wonderful Whole Foods: What is Fennel? and From the Earth: Fresh Tomatoes.
Please find this Fabulous Fennel and Tomato Soup Recipe below, and enjoy!
Fennel and Tomato soup is one of my favourite soups. Fennel and Tomato go so well together, so this soup really celebrated this fabulous combination. It is also really easy to make, and the result is tasty and soulful. Enjoy!
Fry up the Olive Oil and finely chopped Clove of Garlic in a medium sized pot. This process allows the garlic to flavour the olive oil.
When you start smelling the garlic flavour being released, add your chopped onion and fennel seeds to the pot. We will be blending the soup at the end, so no need to cut the onion too finely. Stir everything together so that it mixed nicely.
Stir occasionally, letting the mixture infuse together for about 5-10min. When the onions start turning translucent and the pot starts giving off the wonderful fennel smell, you can start adding your tomatoes.
Chop and add your tomatoes. Stir up the mix nicely.
Leave to simmer on medium heat for about 10 minutes. Stir occasionally, making sure it doesn't stick to the bottom.
After 10 minutes, add a vegetable stock cube and a cup of fresh water to the mix. If you have a filter jug, use filtered water. Bring the pot mix back to the boil and then let is simmer, stirring occasionally.
When the soup gets to the right thickness, take it off the fire and add salt to taste.
Add about 6 tablespoons of quality Coconut Cream. Go by instinct, and add enough to give it a nice creamy consistency. Now, blend the mix well.
Serve and garnish with some black pepper and even a little freshly chopped parsley (becuase it looks pretty :)) Enjoy!
Ingredients
Directions
Fry up the Olive Oil and finely chopped Clove of Garlic in a medium sized pot. This process allows the garlic to flavour the olive oil.
When you start smelling the garlic flavour being released, add your chopped onion and fennel seeds to the pot. We will be blending the soup at the end, so no need to cut the onion too finely. Stir everything together so that it mixed nicely.
Stir occasionally, letting the mixture infuse together for about 5-10min. When the onions start turning translucent and the pot starts giving off the wonderful fennel smell, you can start adding your tomatoes.
Chop and add your tomatoes. Stir up the mix nicely.
Leave to simmer on medium heat for about 10 minutes. Stir occasionally, making sure it doesn't stick to the bottom.
After 10 minutes, add a vegetable stock cube and a cup of fresh water to the mix. If you have a filter jug, use filtered water. Bring the pot mix back to the boil and then let is simmer, stirring occasionally.
When the soup gets to the right thickness, take it off the fire and add salt to taste.
Add about 6 tablespoons of quality Coconut Cream. Go by instinct, and add enough to give it a nice creamy consistency. Now, blend the mix well.
Serve and garnish with some black pepper and even a little freshly chopped parsley (becuase it looks pretty :)) Enjoy!
Notes
