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: 20 mins
• Total Time: 35 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
• ½ onion, chopped
• 1 (14.5 ounce) can diced tomatoes
• 1 cup low-sodium chicken broth
• 1 bulb fennel, chopped
• 1 celery stalk, 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 the hot oil until tender, about 10 minutes.

Step 2

Pour tomatoes and chicken broth over vegetable mixture and simmer for 4 minutes. Remove saucepan from heat and add basil and parsley. Cool soup slightly.

Step 3

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