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Photo of Fennel and tomato soup by WW

Fennel and tomato soup

2
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Moderate
One spoonful of this tangy, spicy soup will have you addicted. Triple the batch and serve leftover portions for a quick, delicious meal when you’re pressed for time

Ingredients

Olive oil

3 tsp

Brown onion

1 medium, thinly sliced

Fennel

1 medium, thinly sliced

Garlic

2 clove(s), crushed

Fresh red chilli

1 whole, finely chopped

Canned diced tomatoes

400 g

Chicken stock

2 cup(s), (500ml)

Grated parmesan cheese

4 tsp, finely grated

Instructions

  1. Heat oil in a large saucepan over medium heat. Add onion and fennel bulb. Cook, covered, stirring occasionally, for 8 minutes or until vegetables are soft but not coloured.
  2. Add garlic and chilli. Cook, stirring, for 1 minute. Add tomatoes and chicken stock and bring to the boil. Reduce heat and simmer, covered, for 10 minutes.
  3. Serve each bowl of soup topped with parmesan cheese.

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