This fast and flavorful soup has been a part of my winter repertoire for years. Fennel is an amazing vegetable and this simple soup lets its delicious taste really shine.
I originally found a recipe for Fennel Tomato Soup from an issue of Vegetarian Times magazine and over time I tweaked it a little here and a little there (adding a healthy dose of greens was an obvious improvement, in my opinion) until it became a recipe I could call my own. Tomato and fennel go together so well; this soup is packed with flavor despite a short ingredient list and prep time. It’s well-suited to a busy weeknight dinner or even a quick lunch, as it’s on the table in about 20 minutes.
Fennel Tomato Soup
Did you know tomato and fennel are besties? It's true. One taste of this soup will convince you this flavor combo is a match made in garden heaven.
- 1 tbs. avocado or olive oil
- 4 Italian sausages of choice, sliced into half moons
- 1 large fennel bulb, diced
- 1 tsp. fennel seeds
- 2 tbs. white cooking wine, mirin, or water
- 1 large can (28oz.) or jar (32oz.) diced tomatoes
- 4 c. vegetable or bone broth
- Sea salt & pepper
- 2 large handfuls baby greens (such as spinach, kale, chard or a mixture), chopped
- Heat oil over medium. Add sausages and sauté until browned, about 5 minutes. 2. Add diced fennel bulb & seeds and sauté for another 4-5 minutes, until fennel is softened.
- Pour in cooking wine or water and scrape all the yummy bits off the bottom of the pan.
- Add tomatoes, broth, and season with salt & pepper. Cover pot and bring to a boil, then reduce heat to simmer for about 10 minutes.
- Remove from heat and stir in chopped spinach.
Happy Food Making, Mamas! ❤