Tomato Soup with Celery and Fennel …

Tomato Soup with Celery and Fennel 001

Although winter is almost a distant memory, I still love making soup all year round. It’s perfect to freeze and is a quick, easy, nutritious option for lunch or when you need dinner in a hurry. This soup is so delicious and really didn’t take all that long to make. Garnish with some basil and accompany with some toast with melted cheese or parmesan and you’ll have dinner on the table in no time at all.

If fennel is a vegetable that you haven’t tried before, give it a go in this recipe as the flavour is quite subtle. Enjoy!

Tomato Soup with Celery and Fennel …
Prep time
Cook time
Total time
Ingredients …
  • 1 tablespoon olive oil
  • 1 medium fennel bulb, roughly chopped
  • 2 sticks celery, roughly chopped
  • 2 onions, roughly chopped
  • 2 – 3 cloves garlic, chopped in quarters
  • 1 kg tomatoes, chopped in quarters
  • 3 cups chicken stock
  • ½ cup tomato paste
  • pinch salt
Method …
  1. Heat oil in a large pot. Add fennel, celery, onions and garlic, simmer and stir until onion softens.
  2. Add tomato, chicken stock and salt and bring to the boil. Reduce heat and simmer gently for 15 – 20 minutes until tomato and all other ingredients are soft.
  3. Remove from the heat, allow to cool for 10 – 15 minutes and blend or process until smooth.
  4. Serve with croutons, cheesy toast or crusty bread.


  1. I’m still loving soups too! And at night, it is a touch chilly still so they’re perfect ?