Fresh Tomato-Fennel Soup

Photo: Randy Graham, Valley Vegetarian

This is a wonderfully hearty vegetarian soup for the remaining winter days of the year. Quick and easy to prepare, tomatoes and fennel pair nicely to make a tasty soup. Even better, this soup freezes well. Make a double batch and save some for a rainy day.

3 tablespoons olive oil
1 large fennel bulb (diced)
3 Lightlife Italian Style sausages (sliced into 1/2-inch-thick rounds)
1 tablespoon fennel seeds
2 tablespoons dry white wine
4 cups low-sodium vegetable broth
1  28-oz. can crushed tomatoes
1 tablespoon Better than Bouillon Vegetable Base
3 tablespoons fresh Italian parsley (chopped)


Heat oil in soup pot over medium heat. Add fennel, and sauté 3 to 5 minutes. Stir in sausage and fennel seeds, and cook 5 to 7 minutes, or until fennel seeds are slightly softened and bits of sausage are stuck to bottom of pan. Add wine and and cook 5 to10 seconds, scraping to deglaze pan. Add broth, tomatoes, vegetable base, and parsley. Cover and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Season with salt and pepper, if desired, and serve with a slice of fresh Ciabatta bread.

About Valley Vegetarian

Providing consistently good vegetarian comfort food recipes.
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3 Responses to Fresh Tomato-Fennel Soup

  1. Laura says:

    Looks tasty!


  2. Laura – Tasty AND easy to prepare. Leave the veggie sausage out if you want a lite soup . . . I like it in because it adds complimentary flavor and makes the soup hardy.


  3. Mackenzie says:

    YUMMMMM! Oh my goodness this looks so good!!! I’m actually doing a giveaway for lightlife and nasoya products on my site right now if you are interested 🙂 This recipe you posted looks so cozy. I can’t wait to try!


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