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+ servings
RD Approved Badge - Anti Inflammatory
three bowls of tomato soup topped with pomegranate kernels and seeds
5 stars (1 review)

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Easy Tomato Soup With Fennel

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 3 people
A quick and simple go-to weeknight meal, this easy tomato soup recipe is jam-packed with healthy ingredients and bursting with flavour. Juicy plump tomatoes and aromatic fennel cooked with onion, cumin and black pepper to create a desilicious and vibrant dish that takes only 25 minutes to make.

Ingredients
 

  • 2 tbsp olive oil, extra virgin
  • 1 onion, medium, thinly sliced
  • 1 fennel bulb, washed, chopped into small pieces
  • 1 potato, washed, peeled and diced into small cubes
  • 4 tomatoes, medium, diced into small cubes
  • 1 tsp cumin powder
  • 1 tsp black pepper
  • 2 cups water
  • 1/2 tsp sea salt
  • 3 tbsp sunflower seeds, unsalted
  • 1 pomegranate, small, washed, peeled, kernels only

Equipment

  • blender

Instructions
 

  • In a medium-sized pot, heat the oil on medium heat and fry the onion and fennel until soft. It should be lightly golden.
  • Stir in the potato and tomatoes and cook for a few minutes.
  • Add the cumin powder and black pepper and mix well. 
  • Pour in the water, bring to boil, cover and cook on low heat for 15 minutes or until all the vegetables are cooked through.
  • Finish with salt.
  • Blend the cooked vegetables in a food processor or blender until smooth and creamy.
  • Transfer into bowls and garnish with seeds and pomegranate kernels.

Notes

  • If you're chopping the vegetables using a knife, try and make sure your veggies are similar in size. That way, they will cook evenly
  • Make sure to fry the onion and fennel until softened and lightly brown as this will add a great depth of flavour to the soup
  • You can easily adjust the spiciness of the soup by adding more or less black pepper
  • Make sure to cover the pot after adding the water to stop the soup from reducing too much
  • Blending the soup will create a creamy consistency. You can easily control the consistency of your soup by using the pulse function on your blender
  • You can store this soup in the fridge for around three days or freeze in suitable containers

Nutrition Information:

Calories: 333kcal (17%)Carbohydrates: 45g (15%)Protein: 8g (16%)Fat: 16g (25%)Saturated Fat: 2g (10%)Sodium: 458mg (19%)Potassium: 1357mg (39%)Fiber: 12g (48%)Sugar: 19g (21%)Vitamin A: 1471IU (29%)Vitamin C: 52mg (63%)Calcium: 113mg (11%)Iron: 5mg (28%)

Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It's perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.

* Percent Daily Values are based on a 2000 calorie diet.

Cuisine: American, Fusion
Course: Appetizer, Side, Soup
Did you make this recipe?Mention @desiliciousrd on Instagram or tag #desiliciousrd.