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

Get the Recipe:

Easy Tomato Soup With Fennel

Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
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. 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.