Tomato-Fennel Soup

Recipe from Health

Nutritional Information

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


  • 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)


  1. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Tomato-Fennel Soup Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy