Comfort Essentials: The Best Fennel Tomato Soup

Andy Anderson !


This is an easy/peasy recipe to assemble, and if you are not in an absolute dash, you could always toss the ingredients into a slow cooker, or instant pot, and let it cook on low for about six hours. Up to you.

In the end, all you have to decide is if you want it chunky, or smooth… Because of the fennel seeds, I prefer mine smooth.

So, you ready… Let’s get into the kitchen.


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10 Min
30 Min
Stove Top



  • 2 Tbsp
    grapeseed oil
  • 2 Tbsp
    sweet butter, unsalted
  • 1 Tbsp
    fennel seed
  • 1/2 medium
    yellow onion, diced
  • 1 stalk(s)
    celery, diced
  • 1/2 medium
    carrot, grated
  • 1 clove
    garlic minced
  • 28 oz
    diced tomatoes, 1 large can
  • 1 c
    chicken stock, freshly made, if possible
  • 1 Tbsp
    fresh basil, chopped
  • 1 tsp
    hungarian paprika
  • 1/4 tsp
    red-pepper flakes
  • ·
    salt, kosher variety, to taste
  • ·
    white pepper, freshly ground, to taste
  • 2 Tbsp
    sweet butter, unsalted
  • 3 Tbsp
    heavy cream
  • 1 Tbsp
    lemon juice, freshly squeezed

  • ·
    sour cream, for serving
  • ·
    crusty bread… just because

How to Make Comfort Essentials: The Best Fennel Tomato Soup


  2. I love the smell of fennel, and I love the taste of fennel. With that said, this soup is not overpowered with that wonderful spice. It has just enough presence to let your tongue know that it is there. I tried this with fresh fennel; however, toasted fennel did the trick for me.
  3. There are a lot of canned tomato products on the market, and in this recipe, I am using Cento brand. If you are on the lookout for good canned tomatoes, you might want to check out my study on canned tomatoes:
    Cooking Class: The Best Canned Tomatoes#page6
    Removing the Bitter Taste from Canned Tomatoes
  4. Gather your ingredients (mise en place).
  5. Add the oil and butter to a large pot, over medium heat.
  6. When the butter melts, give the pot a swirl to mix the oil and butter, and then add the fennel seeds.
  7. Allow the seed to toast in the pot for about 2 minutes, constantly stirring.
  8. Add the onion, celery, carrots, and cook until the onion begins to soften, about 3 – 4 minutes.
  9. Add the garlic and cook until fragrant, about 60 seconds.
  10. Add the tomatoes, and chicken stock, and stir to combine.
  11. Add the basil, red-pepper flakes paprika, and bring to a simmer.
  12. Allow to simmer for 20 minutes; adding a bit of salt and white pepper, to taste.
  13. Remove from heat place in a blender, add the butter and cream, and blend until smooth.
  14. Chef’s Note: If you want it chunky, just add the butter and cream to the pot, and stir until combined.
  15. Just before serving, add the lemon juice, and do a final tasting for proper seasoning.
  16. Chef’s Note: I like my tomato soup thick; however, if you want yours a bit thinner, add a bit more chicken stock.
  17. Chef’s Tip: We have some basic tomato soup ingredients going on here (tomatoes, onions, carrots, etc.). So, once the soup is finished, play about with the lemon juice, salt, and pepper, until you achieve the perfect balance.
  19. Serve warm with crusty bread. Enjoy.
  20. Keep the faith, and keep cooking.

Printable Recipe Card

About Comfort Essentials: The Best Fennel Tomato Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Gluten-Free Wheat Free
Other Tag: Quick & Easy

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