Looking for a comforting and flavorful soup that will warm you up on a cold day? This creamy tomato and fennel soup recipe is perfect for you! Made with ripe tomatoes, fennel, and cream, this soup is easy to make and packed with delicious flavors.
Ingredients:
- 4 ripe tomatoes, chopped
- 1 fennel bulb, chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 2 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
Instructions:
- Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic and cook until onion is soft and translucent, about 5 minutes.
- Add chopped fennel and cook for another 5 minutes, stirring occasionally.
- Add chopped tomatoes and vegetable broth. Bring to a boil, then reduce heat and let simmer for 20 minutes.
- Use a blender or immersion blender to blend the soup until smooth. If using a blender, be sure to let the soup cool first and work in batches as needed.
- Return the soup to the pot and stir in heavy cream. Heat over low heat for 5 minutes, stirring occasionally, until heated through.
- Season with salt and pepper to taste. Serve hot.
This image shows a bowl of creamy tomato and fennel soup with a dollop of cream on top. The soup is a bright red color and has small pieces of tomato and fennel visible throughout. The bowl is a light brown color and has a curved shape.
This image shows chopped fennel and tomatoes on a wooden cutting board. The fennel is a pale green color and has a slightly bulbous shape. The tomatoes are a bright red color and have been cut into small pieces. There is a small knife on the cutting board as well.
This image shows heavy cream being poured into the soup. The cream is a thick white liquid and is being poured from a small container into the pot of soup. The pot is a dark grey color and has a curved shape.
