Tomato and Fennel Soup


(1 vote) 3 1

Adding a few tablespoons of rice gives this low-fat pureed soup a rich, creamy texture.

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Necedah, WI

Serving Size / Yield

4 cups


  • 2 C. water
  • 1 med. carrot, thinly sliced
  • 1 C. fennel bulb, chopped
  • 1 chicken or vegetarian bouillon cube
  • 3 Tbs. long-grain white rice
  • 6 med. ripe tomatoes, seeded and chopped
  • 1 sm. onion, chopped
  • 1 clove garlic, chopped
  • 1 Tbs. butter (optional)
  • 1/4 tsp. salt
  • 1/4 tsp. ground black pepper

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In a 2-quart microwave-safe bowl, combine water, carrot, fennel, bouillon, and rice. Cover and microwave on high for 5 minutes. Stir tomatoes and onion into carrot mixture; cover and microwave on high 6 minutes. Add garlic, stir well, cover, and microwave on high 5 to 6 minutes longer or until rice is very tender. Stir in butter, if desired, and add salt and pepper. Set aside for 10 minutes. In batches, puree soup mixture in blender until very smooth. Serve.

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