Fancy Fennel Vegetable Soup
Updated Jul. 29th, 2024
We all get tired of eating the same old same tomato based soups. So why not fancy it up a bit! Luckily we’ve got just the thing. By adding some sweet, and healthful fennel, fresh basil, thyme and chickpeas this soup will be just as good as mama used to make it, if not better. Enjoy this hearty soup as a side dish, starter or for your lunch. A word to the wise, the smells from this soup will make everyone hungry so don’t turn your back on the bowl for too long!
- Gluten Free
- Dairy Free
- Corn Free
- Egg Free
- Sugar Free
- Vegetarian
Ingredients:
| 1 tablespoon extra-virgin olive oil | 28 ounces canned plum tomatoes, in juice | 2 tablespoons thinly sliced fresh basil |
| 1 cup yellow onion, sliced | 2 cups gluten-free vegetable broth | 2 teaspoons fresh thyme leaves |
| 1 fennel bulb (white part only), sliced | 1/4 cup tomato paste | 2 cups cooked chickpeas |
| 2 clove garlic, minced | 1 tablespoon arrowroot starch | sea salt + freshly ground pepper |
Directions
- In a large pot, heat up your oil on medium heat.
- Add in your fennel, garlic, onion, salt and pepper and sauté for no more five minutes – stirring regularly to avoid burning.
- Remove half of the sautéed mixture and put into a blender. Because we don’t want everything in the soup being chunky, we are going to blend it with half of the tomatoes, the tomato paste and the arrowroot starch. Add in some of the vegetable broth as lubrication. Blend until smooth.
- Now, transfer your blended soup back into the saucepan with the other half of your fennel mixture. Add in all remaining ingredients.
- With a lid, bring the soup to a simmer for another half an hour to bring all the flavours out.
Make It This Way
If you’re not a fan of chickpeas, substitute it out for any other type of bean/legume.
If you have some fresh tomatoes that are a little too soft to eat, they would make the perfect addition to this soup – or even a substitution if you have enough to swap out the entire canned tomatoes.
Try This
If you’re not concerned about dairy, try serving this soup up and sprinkling with cheese and broiling it in the oven for five minutes. Kids will love it. Toss in some gluten-free croutons as well to give the soup an added crunch factor.
