Tomato Fennel Soup

A twist on an old winter favorite.

Always use organic when available.

Serves 8

  • Author: Partha Nandi, MD.


4 Tbsp avocado oil 

2 bulb fennel, chopped

1 onion, peeled, chopped

2 celery stalk, chopped

4 clove garlic, peeled, minced

30 oz. diced tomatoes, canned

2 cups low sodium chicken broth

4 Tbsp fresh basil, chopped

4 Tbsp fresh parsley, chopped

Salt and freshly ground black pepper to taste


In a large saucepan over medium high heat add the avocado oil.

Add fennel, onion, celery and garlic and cook. About 10-11 minutes. Should be fragrant and soft.

Add tomatoes and chicken broth to saucepan.

Simmer for 4-5 minutes.

Add salt and pepper. Stir to combine

Remove from heat.

Add basil and parsley.

All the soup to cool to luke warm.

Pour soup into food processor. The container should only be roughly half full.

Cover and pulse to break down any big pieces of tomato.

Blend until smooth.


Serve hot