Tomato Fennel Soup


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


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.

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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.

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.