Tomato Fennel Soup

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Tomato Fennel Soup

I am a tomato soup fanatic! I discovered this recipe from Del Rio Winery in my home town. I have never considered tomato soup to be quick or simple until I made this one! Truly quick and simple and unbelievably delish! This recipe makes a lot, so if you like batch cooking and freezing soup--here is a keeper!

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Servings: 8


  • 2 can(s) 28 ounces each whole, skinned roma or plum tomatoes
  • 1 stick(s) unsalted butter (1/2 cup)
  • 1 large onion, chopped
  • 4 clove(s) garlic, minced
  • 2 large fennel bulbs, tops removed and bulbs chopped
  • 1 box(s) Trader Joe's Red Pepper tomato soup or comparable box soup (1 box should = 4 cups)
  • salt to taste
  • pepper to taste
  • fresh basil for garnish


Set a 2-quart pot over medium heat and melt butter. Add chopped fennel and onion and cook until soft, about 12-15 min. Add garlic and cook another minute. Add tomatoes with their liquid and simmer uncovered 30 minutes. Use a stick blender to puree or add to food processor in batches. After puree, add Trader Joe's soup and allow to simmer until fully heated. Serve with a garnish of chopped basil or freeze in single-serving batches.

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