Tomato-Fennel Soup

tomato-fennel-soup Rita Maas


  • Butter
  • 2 fennel bulbs, finely chopped
  • 1/2 teaspoon fennel seed, crushed
  • 2 scallions, thinly sliced
  • Light brown sugar
  • 1 (26.5-ounce) package vacuum-packed chopped tomatoes
  • Heavy cream (optional)


Melt 1 tablespoon butter in a large saucepan over medium heat. Add fennel, seeds, and scallions; saute 6 minutes. Add 1 1/2 cups water, 2 teaspoons brown sugar, and tomatoes; bring to a boil. Reduce heat to a simmer, and cook 5 minutes, stirring occasionally. Season with salt and pepper. Stir in 1/4 cup cream, if desired.

  • Yield: 4 servings

Nutritional Information

Calories per serving: 165
Fat per serving: 9g
Saturated fat per serving: 5g
Monounsaturated fat per serving: 2g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 3g
Carbohydrate per serving: 18g
Fiber per serving: 6g
Cholesterol per serving: 28mg
Iron per serving: 4mg
Sodium per serving: 587mg
Calcium per serving: 75mg

Good to Know

Choose a light cream if you need a dairy fix, or skip it all together for a healthier option.

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