Tomato and fennel soup

Easy, tasty soup your friends and family can enjoy all winter
1 Star2 Stars3 Stars4 Stars5 Stars
  • 2
  • 8
  • 50 mins
  • Easy
Nutrition per serve
  • Energy 1756kj
  • Protein 14.7g
  • Carbohydrate 38.8g
  • Total fat 17.5g
  • Saturated fat 1.3g
  • Dietary fibre 12.5g
  • Sodium 138mg


1 large fennel bulb

1 small kumara (orange sweet potato) (250g), cut into 2cm pieces

4 small tomatoes (360g), halved

1 medium red onion (170g), cut into wedges

2 cloves garlic, unpeeled

cooking oil spray

2 1/2 cups (625ml) salt reduced vegetable stock

1/3 cup (55g) natural almonds, chopped coarsely


  1. Preheat over to 200°C. Line a large oven tray with baking paper.
  2. Trim fennel, reserving 1 tablespoon fennel fronds; cut fennel into wedges.Combine fennel, kumara, tomato, onion and garlic on tray. Lightly spray with oil. Roast 30 minutes or until tender and browned. 
  3. Peel garlic; blend or process kumara, tomato, fennel, onion, garlic and stock until smooth. 
  4. Place the soup in a medium saucepan. Bring to the boil. Serve soup sprinkled with nuts and reserved fennel fronds.

Rate this Recipe

1 Star2 Stars3 Stars4 Stars5 Stars

Join our community of over 33,000 people living with diabetes