Tomato Fennel Soup

Tomato Fennel Soup

Yield: 12 Servings


  • 2 tbl Oil Blend Vegetable 90/EVO 10
  • 4 oz Fresh Jumbo Yellow Onion-Trimmed Diced
  • 2 oz Fresh Celery - Trimmed, Diced
  • 2 oz Fresh Carrot - Trimmed, Diced
  • 6 oz Canned Tomato Paste
  • 2 oz Base Vegetable LS no added MSG GF
  • 1 qt, 3 cup Water
  • 1 qt Canned Tomato Puree
  • 1 tbl, 1 ½ tsp Sugar granulated Extra Fine
  • 1 tbl Salt
  • ½ tsp Spice Pepper Black Ground
  • ½ tsp Hot Pepper Tabasco Sauce
  • 1 each Herb Dried Whole Bay Leaves
  • 2 cup Bulk Tomato Juice
  • 4 oz Fresh Fennel-Trimmed, Sliced


In stockpot over medium-high heat, heat oil. Add onion, celery, fennel, and carrot. Sauté until vegetables are tender, 4-6 minutes. Stir in tomato paste and base. Sauté 2-3 minutes.

Add remaining ingredients. Whisk until well blended. Bring to a boil. Reduce heat. Simmer 35-40 minutes. Discard bay leaves. Puree.

Return pureed mixture to pot. Return to a simmer. Do not boil.

Cover. Keep hot for service.

Nutritional Information  
Calories 117.64 cal
Calories from Fat 27.09 cal
Total Fat 3.01g
Saturated Fat 0.39g
Trans Fat 0.03g
Polyunsaturated Fat 1.38g
Monounsaturated Fat 1.15g
Cholesterol 0.80 mg
Sodium 607.64 mg
Carbohydrate 19.36g
Fiber 4.48g
Total Sugars 9.11g
Protein 3.56g