Fennel and Tomato Basil Soup

Fennel and Basil elevate a traditional Tomato soup with their hearty licorice and pepper flavors. A perfect on-the-go lunch to bring to work with you!


  • 2 tablespoon butter
  • 2 tablespoon olive oil
  • 1 large onion, chopped
  • 1 bulb fennel, chopped
  • 1 tablespoon minced garlic
  • 2 tablespoon flour
  • 1 16 ounce can crushed tomatoes
  • 1 teaspoon sugar
  • 1 box vegetable broth
  • ⅛ teaspoon ground cloves
  • salt and pepper, to taste
  • ½ cup half-and-half


  • Melt the butter and olive oil over low heat in a pot.
  • Add onion and fennel, then allow to sauté for 8 to 10 minutes.
  • Add the garlic during the last 2 minutes, stirring.
  • Sprinkle with flour and cook 3 minutes longer, stirring.
  • Add the tomatoes, sugar, and broth.
  • Bring to a boil, reduce heat to a simmer and cover; cook over medium-low heat for 30 minutes.
  • Season with cloves, salt, and pepper.
  • Remove from heat and cool slightly.
  • Purée the soup in a food processor.
  • Pour through a strained into a pot.
  • Stir in the half-and-half.

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