John Myers
Fennel and Tomato Soup
The perfect fennel and tomato soup recipe with a picture and simple step-by-step instructions.
- 500 g Fennel bulbs with green
- 4 medium sized Tomatoes
- 2 small Red onions
- 1 small Clove of garlic
- 2 tbsp Rapeseed oil
- 6 Stems Fresh thyme
- 1 piece Star anise
- 1,5 liter Vegetable broth, instant
- 2 tbsp Freshly squeezed lemon juice
- Salt and pepper
- Peel the onions and garlic. Cut the onions and fine strips and chop the garlic. Wash the fennel, quarter and cut into strips. Store the fennel green. Wash the tomatoes, quarter and cut into small pieces. Heat the oil in a saucepan and sauté the onions, garlic and fennel. Add the thyme and star arbor if you like, deglaze with the vegetable stock and simmer the soup for 20 minutes.
- After 15 minutes, add the tomato pieces to the soup and let simmer for another 5 minutes. Remove the thyme sprigs and star arbor. Season the fennel and tomato soup with salt, pepper and lemon juice. Roughly chop the fennel greens. Arrange the soup on plates and serve sprinkled with fennel greens.
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