Creamy Tomato Fennel Soup

Creamy Tomato Fennel Soup

Creamy Tomato Fennel Soup

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Gluten free
low cal icon
vegetarian icon
Servings2 generous portions
Yieldabout 6 cups
Prep Time15 mins
Cook Time40 mins
Total Time1 hr


Immersion blender or stand up blender
sieve (optional)


  • 2 tablespoons unsalted butter
  • ¼ medium yellow onion , chopped (about 1/2 cup)
  • 1 small fennel bulb, top removed and bulb chopped
  • 1 clove garlic, minced
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon dried basil
  • 1 pinch red pepper flakes
  • 14.5 ounce can whole skinned roma or plum tomatoes plus juices
  • 8 ounce can tomato sauce
  • ½ cup water , to "rinse" can
  • ½ cup jarred roasted red peppers, chopped
  • ¼ cup half and half creamer
  • fresh basil leaves julienned for garnish


  • Set a 3-quart pot over medium heat and melt butter. Once hot, add chopped fennel and onion and cook until soft, about 10 minutes
    2 tablespoons unsalted butter
    1/4 medium yellow onion
    1 small fennel bulb
  • Add garlic and spices and cook another minute.
    1 clove garlic
    1/2 teaspoon salt
    1 pinch red pepper flakes
    1/2 teaspoon dried basil
  • Add tomatoes with their liquid, tomato sauce, water, roasted red peppers and simmer covered 30 minutes. Use an immersion blender or stand up blenders to puree. Run through a sieve if desiring a thorough smooth texture. Stir in half and half.
    14.5 ounce can whole skinned roma or plum tomatoes plus juices
    8 ounce can tomato sauce
    1/2 cup water
  • Serve with a garnish of chopped basil or freeze in single-serving batches.
Instant Pot instructions
  • Set 3-quart Instant Pot to normal sauté and add butter. Once hot, add onion and fennel and sauté about 5 minutes. Hit cancel and add seasonings. Stir for 1 minute.
  • Add tomatoes in their juices, tomato sauce, water and roasted red pepper. Secure cover and manually set to pressure cook on HIGH for 5 minutes. Allow slow release.
  • Use an immersion blender to puree until smooth. Mix in half and half. Garnish with fresh julienned basil leaves.



Serving: 1g | Calories: 285kcal | Carbohydrates: 35g | Protein: 8g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 2006mg | Potassium: 1596mg | Fiber: 10g | Sugar: 15g | Vitamin A: 1748IU | Vitamin C: 59mg | Calcium: 207mg | Iron: 5mg
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