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25-Minute Tomato Fennel Soup

Jessica T. Brown
A quick, nutritious, and creamy Tomato Fennel Soup, blending fresh tomatoes, aromatic fennel, onion, and garlic, with a hint of lemon and optional green peppercorns, perfect for warming meals or light, healthy dining.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Appetizer, Main Dish, Side Dish
Cuisine Gluten-Free, low
Servings 6

Equipment

  • 1 tall soup pot
  • 1 Immersion Blender
  • 1 Chef’s Knife
  • 1 cutting board
  • 1 Set Measuring Spoons

Ingredients
  

  • 1½ kg tomatoes roughly chopped
  • ½ medium fennel bulb finely chopped
  • 2 medium onions roughly chopped
  • 4 –5 cloves garlic crushed
  • 4 cups vegetable stock
  • ½ tsp black pepper cracked
  • 1 tsp coconut sugar
  • 1 small lemon juiced
  • 1 tsp pickled green peppercorns optional, for garnish

Instructions
 

  • Prepare the Vegetables: Start by roughly chopping the tomatoes and onions, and finely dice the fennel bulb.
    Crush the garlic cloves to release their aroma.
    Preparing ingredients uniformly ensures even cooking and enhances flavor extraction.
  • Heat the Pot: Place a tall soup pot over medium-high heat and add 2 tablespoons of vegetable stock to prevent sticking.
    This forms the base for gently sautéing your vegetables without added oil.
  • Sauté Aromatics: Add the chopped onion and fennel to the pot.
    Cook for 3–4 minutes, stirring occasionally, until the onions turn translucent and the fennel softens, releasing its natural sweetness and fragrance.
  • Add Tomatoes and Seasonings: Stir in the chopped tomatoes, crushed garlic, black pepper, and coconut sugar.
    Cover the pot and cook for 5 minutes until the tomatoes soften and release their juices, creating a fragrant, flavorful base.
  • Add Broth and Simmer: Pour in the vegetable stock, stir to combine, and bring the soup to a gentle boil.
    Reduce heat to low-medium and simmer uncovered for 15 minutes, allowing flavors to meld and deepen.
  • Incorporate Lemon Juice: Turn off the heat and stir in the freshly squeezed lemon juice to brighten the flavors and balance the sweetness of the tomatoes.
  • Blend to Smoothness: Use an immersion blender directly in the pot to purée the soup until completely smooth and creamy. S
    erve warm, garnished with optional pickled green peppercorns for a subtle tang and visual appeal.

Notes

  • Use ripe, fresh tomatoes for the best natural sweetness and rich color.
  • Slice fennel thinly to ensure it softens quickly and releases flavor evenly.
  • Simmer gently; avoid a rolling boil to preserve delicate flavors.
  • Lemon juice brightens the soup and balances sweetness—add at the end to retain freshness.
  • Optional pickled green peppercorns add a tangy, visual garnish but can be omitted.
  • Coconut sugar is optional; it enhances natural tomato sweetness without overpowering the soup.
  • Soup can be served immediately or stored for later reheating.