If you think tomato soup is simple comfort food, this Tomato Fennel Soup will expand your horizons. The addition of caramelized fennel transforms ordinary tomato soup into something sophisticated and dinner-party worthy. The subtle anise notes play beautifully against the bright acidity of tomatoes, creating a flavor profile that's both familiar and unexpectedly refined.
Why This Recipe Works
The magic here is in the caramelization. Taking time to slowly cook the fennel brings out its natural sugars and transforms its sharp anise flavor into something mellow and nuanced. This sweetness balances the tomatoes' acidity perfectly. The crushed fennel seeds reinforce the anise notes without overwhelming, while the optional splash of Pernod adds a sophisticated finish.
Understanding Fennel
Fennel is an underutilized vegetable that deserves more attention. Raw, it has a crisp texture and pronounced licorice flavor. But cooking fennel completely changes its character—the anise notes become subtle and sweet, the texture silky and tender. If you've avoided fennel because you don't like black licorice, give this soup a try. The cooked fennel tastes nothing like candy.
Every part of the fennel is usable. The bulb is the star, but don't discard the stalks—dice them and sauté with the onion. Save the delicate fronds for a beautiful, aromatic garnish.
Step-by-Step Guide
Start by properly preparing your fennel. Remove the stalks (save those fronds!), quarter the bulb, and cut out the tough core. Slice the fennel thinly so it caramelizes evenly. Cook the fennel and onion together in olive oil over medium heat, stirring occasionally, until they're soft and beginning to turn golden—this takes about 10 minutes and is essential for flavor development.
Add the garlic, fennel seeds, and red pepper flakes next. The brief cooking releases their aromatic oils. Then in go the tomatoes and broth for a 20-minute simmer. Blend until silky smooth, stir in the optional Pernod, and you're ready to serve.
The Perfect Pairings
This soup pairs beautifully with seafood—try it alongside seared scallops or grilled fish. For a vegetarian meal, serve with a crusty baguette and soft goat cheese. The anise notes also complement fennel-crusted pork or roasted chicken.
Variations to Try
- Creamy version: Stir in 1/4 cup cream or coconut cream for richness
- Roasted fennel: Roast fennel at 425°F before adding for deeper caramelization
- Seafood bisque: Add cooked shrimp or crab for an elegant first course
- Orange accent: Add orange zest for a Mediterranean twist
Tomato Fennel Soup
Nutrition (per serving)
Ingredients
Instructions
- Caramelize the fennel. Heat olive oil in a large pot over medium heat. Add sliced fennel and onion, cooking until softened and lightly caramelized, about 10 minutes.
- Add aromatics. Add garlic, fennel seeds, and red pepper flakes. Cook for 1 minute until fragrant.
- Simmer. Pour in crushed tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Blend and finish. Use an immersion blender to puree until smooth. Stir in Pernod if using. Season with salt and pepper.
- Serve. Ladle into bowls and garnish with fresh fennel fronds and a drizzle of olive oil.
Recipe Notes
- Take time to caramelize the fennel properly—it's where the magic happens
- Save the fennel fronds for a beautiful, aromatic garnish
- The Pernod is optional but adds sophisticated depth for adult palates
Frequently Asked Questions
What does fennel taste like in soup?
Raw fennel has a pronounced licorice/anise flavor, but when cooked it mellows significantly into a subtle, sweet, and slightly herbal taste. In this soup, it provides a delicate complexity that complements tomatoes beautifully.
What if I don't like licorice flavor?
Cooked fennel tastes very different from licorice. The anise notes become subtle and sweet. Many people who dislike black licorice enjoy cooked fennel. Start with less fennel if you're unsure, and omit the Pernod.
What is Pernod and do I need it?
Pernod is a French anise-flavored liqueur. It's optional but adds an elegant touch that enhances the fennel flavor. Ouzo or pastis work as substitutes. Omit it entirely for a family-friendly version.
How do I prepare fennel for soup?
Cut off the stalks and fronds (save fronds for garnish). Quarter the bulb, remove the tough core, then slice thinly. All parts except the core are usable—even the stalks can be diced and sautéed.
Can I freeze tomato fennel soup?
Yes! This soup freezes beautifully for up to 3 months. The fennel flavor may mellow slightly after freezing. Thaw overnight in the refrigerator and reheat gently.