How to make Tomato And Fennel Soup - Fennel flavoured tomato soup

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Tomato (टमाटर), Fennel Seeds

Cuisine : Fusion

Course : Soups

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Tomato And Fennel Soup Recipe Card

Tomato And Fennel Soup

Hindi: tamatar
Relish a salad platter of thinly sliced tomatoes, with chunks of mozzarella, a drizzle of olive oil, sliced black olives and basil leaves. Arrange in concentric circles on a nice white plate. The word relish is just perfect here. And not just salads, for all those rich and good-looking Indian preps, the very famous onion-tomato masala is a must! Then, there are soups, beverages (call for the Bloody Mary!), snacks and even desserts made of these plump red things. Even the green ones are in use today. Must say, terrific tomatoes!

For more recipes related to Tomato And Fennel Soup checkout Tomato Egg Drop Soup, Tomato Egg Drop Soup, Tomato Saar, Roasted Garlic and Tomato Soup . You can also find more Soups recipes like White Gazpacho, Hot and Sour Noodle Soup, Thai Vegetable Soup, Chinese Tomato Soup.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Tomato And Fennel Soup Recipe

  • Tomato boiled and peeled 6 medium

  • Fennel Seeds 100 grams

  • Olive oil 2-3 tablespoons

  • Onion 1 medium

  • Garlic cloves crushed 7-8

  • Crushed black peppercorns to taste

  • Fresh coriander stems 1 bunch

  • Salt to taste

  • Fresh coriander leaves chopped 3-4 tablespoons

  • Fresh coriander sprigs for garnish 1`

  • Extra virgin olive oil for garnish 1 tablespoon


Step 1

Heat olive oil in a non stick pan. Roughly chop onion.

Step 2

Add garlic to the pan and sauté till fragrant. Chop tomatoes.

Step 3

Add onion and crushed black peppercorns to the pan and sauté.

Step 4

Add tomatoes and mix.

Step 5

Tie up fennel seeds in muslin cloth to make a small potli and add to the pan.

Step 6

Cover and cook on high heat. Tie the coriander stems and add to the pan.

Step 7

Add salt and 2 cups water, cover and cook.

Step 8

Remove the coriander stems and fennel seeds potli.

Step 9

Add chopped coriander leaves and extra virgin olive oil and mix well.

Step 10

Transfer into a glass bowl and grind coarsely with a hand blender.

Step 11

Garnish with some extra virgin olive oil and a sprig of coriander and serve hot.