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Smoky Tomato White Bean Fennel Soup

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4.1 from 148 reviews

A comforting smoky tomato soup blended with white beans and aromatic fennel, perfect for chilly days.

Ingredients

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  • 1 can fire-roasted tomatoes
  • 1 can white beans (cannellini or navy beans)
  • 1 medium fennel bulb, chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Olive oil for sautéing
  • Fresh herbs for garnish (optional)

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion and fennel, and sauté until softened, about 5 minutes.
  3. Add the minced garlic and smoked paprika; cook for another minute until fragrant.
  4. Stir in the fire-roasted tomatoes and white beans.
  5. Pour in the vegetable broth and bring to a boil.
  6. Lower the heat and let the soup simmer for about 20 minutes.
  7. Season with salt and pepper to taste.
  8. Use an immersion blender to purée the soup slightly for a creamier texture, or leave it chunky as desired.
  9. Serve warm, garnished with fresh herbs if using.

Notes

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, consider freezing the soup in individual portions.

Nutrition

Find it online: https://pennykitchenz.com/smoky-tomato-white-bean-soup-fennel/

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