Tomato Fennel Soup

Tomato and fennel soup is quick and easy to prepare and the perfect meal for cool fall days.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 115 Calories

Ingredients

• 2 tablespoons olive oil
• 1 clove garlic, minced
• 2 tablespoons chopped fresh parsley
• salt and ground black pepper to taste
• 2 tablespoons chopped fresh basil
• 1 (14.5 ounce) can diced tomatoes
• 1 cup low-sodium chicken broth
• 1 bulb fennel, chopped
• 1 celery stalk, chopped
• 0.5 onion, chopped

Recipe Instructions

Step 1

Heat olive oil in a large saucepan over medium-high heat. Cook and stir fennel, onion, celery, and garlic in hot oil until tender, about 10 minutes.

Step 2

Pour tomatoes and chicken broth over vegetable mixture and simmer for 4 minutes. Remove the saucepan from heat and stir in basil and parsley. Season with salt and pepper. Cool soup slightly.

Step 3

Pour soup into a blender no more than half-full. Cover and hold the lid down; pulse a few times before leaving it on to blend until smooth. Purée remaining soup in batches.