Tomato and fennel soup

This fresh and tasty soup is wonderfully fragrant and filling from the goodness of veggies. Serve it hot topped with crushed almonds for extra crunch.

  • 50 mins cooking
  • Serves 2
  • Print


Tomato and fennel soup
  • 1 large fennel bulb
  • 1 small kumara, cut into 2cm pieces
  • 4 small tomatoes, halved
  • 1 medium red onion, cut into wedges
  • 2 clove garlic, unpeeled
  • cooking-oil spray
  • 2 1/2 cup (625 millilitres) vegetable stock
  • 1/3 cup (55 grams) natural almonds, chopped coarsely


Tomato and fennel soup
  • 1
    Preheat oven to 200°C. Line a large oven tray with baking paper.
  • 2
    Trim fennel, reserving 1 tbsp fennel fronds; cut fennel into wedges. Combine fennel, kumara, tomato, onion and garlic on tray. Lightly spray with oil. Roast 30 minutes or until tender and browned.
  • 3
    Peel garlic; blend or process kumara, tomatoes, fennel, onion, garlic and stock until smooth.
  • 4
    Place the soup in a medium saucepan. Bring to the boil. Serve soup sprinkled with nuts and reserved fennel fronds.

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