Description
A quick and comforting tomato fennel bisque with a smooth texture, gentle fennel sweetness, and a bright finish from fresh orange zest. Ready in just 40 minutes and perfect for a cozy yet fresh vegetarian meal.
Ingredients
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, to taste
Black pepper, to taste
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped fennel, diced onion, and minced garlic. Cook until softened and fragrant.
- Stir in the canned tomatoes and vegetable broth and bring the mixture to a boil.
- Reduce heat and let the soup simmer for about 20 minutes.
- Blend the soup until completely smooth using an immersion or standard blender.
- Return the soup to the pot and stir in the orange zest and heavy cream.
- Season with salt and pepper to taste.
- Serve warm with optional garnishes if desired.
Notes
For a dairy-free option, substitute coconut milk for the heavy cream.
Add red pepper flakes or smoked paprika for extra depth of flavor.
The soup can be made ahead and tastes even better the next day.
Freeze the soup before adding cream for best texture.
Serve with crusty bread, grilled cheese, or a light salad.
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 9g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 35mg
