Tomato Fennel Soup

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  • 3 garlic cloves chopped
  • 1 TBS extra virgin olive oil
  • Garlic salt to taste
  • 1 large fennel bulb diced
  • 1 - 28 ounce can of San Marzano tomatoes 
  • 1 C vegetable stock
  • 1 TBS apple cider vinegar
  • Juice of one small lemon
  • 1/4 TSP black pepper

Kitchen Supplies:

  • Cutting board and knife
  • Soup pot
  • blender


  1. Chop fennel and garlic
  2. Place fennel and garlic in pot with olive oil and cook until caramelized or slightly brown
  3. Place tomatoes, fennel and garlic in blender and blend until smooth
  4. Place blend back into pot
  5. Add vegetable stock, garlic salt and pepper
  6. Cook for about 20 minutes
  7. Garnish soup with fennell stems

What do I eat this with?

  • Hearty salad or veggie wrap

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