Why You’ll Love 40-Minute Tomato Fennel Bisque with Orange Zest Perfection Recipe

I enjoy this recipe because it’s simple, vegetarian, and full of flavor without feeling heavy. I like that it’s ready in just 40 minutes and uses basic ingredients I often have on hand. The orange zest adds a subtle twist that makes the soup feel special and a little unexpected.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 tbsp olive oil
1 large fennel bulb, chopped
1 onion, diced
2 cloves garlic, minced
4 cups canned tomatoes
2 cups vegetable broth
1 tsp orange zest
1/2 cup heavy cream
Salt and pepper to taste

Directions

I start by heating the olive oil in a large pot over medium heat. I add the fennel, onion, and garlic and cook them until they soften and become fragrant. Next, I stir in the tomatoes and vegetable broth and bring everything to a boil. I reduce the heat and let the soup simmer for about 20 minutes so the flavors can meld.

Once simmered, I blend the soup until it’s completely smooth. I return it to the pot, stir in the orange zest and heavy cream, and season with salt and pepper. I serve it warm, sometimes with a simple garnish if I have one on hand.

Servings and Timing

I get about 4 servings from this recipe. Prep time takes roughly 10 minutes, cooking time is about 30 minutes, and the total time comes to around 40 minutes.

Variations

I sometimes replace the heavy cream with coconut milk for a lighter or dairy-free option. When I want extra depth, I add a pinch of red pepper flakes or smoked paprika. I also enjoy blending in a bit of fresh basil for a more herbal finish.

Storage/Reheating

I store leftover bisque in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently on the stovetop over low heat, stirring occasionally, or heat individual portions in the microwave until warmed through.

FAQs

Can I make this soup ahead of time?

Yes, I often make it a day in advance and find the flavors deepen overnight.

Do I need an immersion blender?

No, I use either an immersion blender or a standard blender, depending on what’s convenient.

Can I use fresh tomatoes instead of canned?

I can, but I make sure they’re very ripe and may need to simmer a bit longer.

Is the orange zest strong?

No, I find it subtle and refreshing rather than overpowering.

Can I freeze this bisque?

I can freeze it before adding the cream for best texture, then add cream when reheating.

What can I serve with this soup?

I like pairing it with crusty bread, grilled cheese, or a simple salad.

Is fennel necessary?

I think it adds a unique flavor, but I can substitute celery if needed.

How smooth should the soup be?

I blend it until completely smooth, but I sometimes leave a little texture if I’m in the mood.

Can I add protein to this soup?

I occasionally serve it with white beans or chickpeas on the side.

Is this recipe suitable for vegetarians?

Yes, I designed it to be fully vegetarian.

Conclusion

I keep this tomato fennel bisque in my regular rotation because it’s fast, flavorful, and comforting without being heavy. The hint of orange zest makes it stand out, and I love how easily it adapts to different preferences while still delivering a satisfying bowl every time.