nutritional information

Per 1 2/3-cup serving:

  • Calories: 163
  • Protein: 6 g
  • Total Fat: 8 g
  • Saturated Fat: 2 g
  • Carbohydrates: 19 g
  • Cholesterol: 0 mg
  • Sodium: 380 mg
  • Fiber: 5 g
  • Sugar: 2 g
Vegan

Fennel and Tomato Soup

Fennel and Tomato Soup

Serves 6

30 minutes or fewer

Fennel and tomato pair nicely for an Italian-style tomato soup. Save fennel fronds to use as a garnish.
  • 3 Tbs. olive oil
  • 1 large fennel bulb, diced (4 cups)
  • 3 vegan Italian sausages, sliced into ½-inch-thick rounds (2 cups)
  • 1 tsp. fennel seeds
  • 2 Tbs. dry vermouth, dry white wine, or water
  • 4 cups low-sodium vegetable broth
  • 1 28-oz. can crushed tomatoes, preferably San Marzano
  • 3 Tbs. chopped fresh Italian parsley

Heat oil in soup pot over medium heat. Add fennel, and sauté 3 to 5 minutes. Stir in sausages and fennel seeds, and cook 5 to 7 minutes, or until fennel seeds are slightly softened and bits of sausage are stuck to bottom of pan. Add vermouth, and cook 5 to 10 seconds to deglaze pan, scraping up any brown bits. Add broth, tomatoes, and parsley; cover, and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes. Season with salt and pepper, if desired.

January/February 2012 p.28

you might also like

comments

This is my favorite! I make it at least every 3 weeks. The key for me is to use Field Roast Italian Sausage; other brands are made with sun-dried tomatoes and taste less like Italian sausage. I tried TJ's and Tofurkey brands, and ended up throwing out the pots. Such a waste, but they just don't stack up.

Vonnie - 2013-05-10 00:03:54

This recipe is great. Sometimes if i'm not feeling too processed I'll add the sausage if not I'll skip it.

melodie melenchon - 2013-02-28 22:36:57

On the daily sheet it says 1 1/2 cup serving but the nutritional information says 1 2/3 cup, which is right? I enjoyed the soup very much, I didn't have Vegan Italian sausage only Vegan Mexican Chipotle, spicy good!

Jennifer - 2013-02-01 01:03:29

I absolutely love this dish! Thanks for the wonderful recipe.

Laura - 2013-01-28 22:49:45

This is a perfect All Things Trader Joes type of recipe. TJ's Italian Sausage-Less Sausage is just what this recipe asks for. Even my picky nephew, let alone vegetarian items, likes the sausage-less in this.

bluegazer2 - 2013-01-22 21:53:42

Looks Good!

Stacey - 2013-01-16 18:30:13

I couldn't find vegan sausages, so I just left it out. The soup was absolutely amazing, definitely now one of my favorites and so easy and fast! Personally I may sauté the fennel a little longer, but I didn't mind that it was on the harder side.

Lindsey K. - 2013-01-12 20:57:46

I'm sorry. I was making notes from other's posts, I didn't meann to post as a comment!

Adrian - 2013-01-10 01:24:35

From past cooking experience with fennel, I would suggest cooking it longer than suggested so that it carmelizes a little. Added garbonzo beans and it was perfect lemon juice just the bulb of fennel I actually added twice the amount of crushed tomatoes because I felt it was a little thin. This added chunkiness shallots?

Adrian - 2013-01-10 01:21:12

Made this last night and my family of meat eaters loved it. Did with tofurkey tomatoe basil links.

Carrie - 2013-01-08 23:10:07

I made this soup yesterday and since I did not have 4 cups of fennel, I decided to top it up with diced carrots. I thought this soup was delicious. I used the "LightLife Smart Sausages Chorizo Style" and it was just perfect! I will certainly make it again.

Josee Houde - 2013-01-07 19:47:02

Wonderful and so easy! I tend not to eat many "fake" meats so didn't try this back when it first appeared in the magazine but now wish I had tried it earlier. Definitely will be making again. Instead of the vegan sausage, I added some extra cooked beans from a batch of dried beans I cooked to use in the Cannellini al Gratin recipe from the Jan/Feb 2011 issue of VT (so the beans had been cooked with fennel stalks as part of the seasoning). Ironically, the one thing I did find I needed to add to the soup was a bit of salt since I used no sausage, homemade veggie stock with no added salt, home cooked beans with no added salt and no salt added canned tomatoes. I'm fairly certain that even with a dash of salt added to the pot, the salt content of the finished product was negligible but next time I'm going to try Laura's suggestion of adding some shallots and see if that provides the needed flavor accent instead of salt.

Denise - 2013-01-03 01:40:07

Happy Fennel Friday! We love this recipe and it is featured on our Vegan and Vegetarian Recipes this week! THANKS! http://fennelfriday.com/vegan-and-vegetarian-fennel-recipes-for-fennel-friday/

Fennel Friday - 2012-11-09 15:59:47

Really, really good soup. I actually added twice the amount of crushed tomatoes because I felt it was a little thin. This added chunkiness and cut down on the sodium, which would have been a bit overpowering. But, with the added tomatoes, this didn't last more than two days between my boyfriend and I.

Tammy Peters - 2012-08-15 01:53:01

I loved the flavor of the broth, however I did not like the vegan sausage in this. I feel that fake animal products sometimes take away from the beauty of the flavors(not to mention they are ridiculousness bad for you in some cases). I would sub the sausage for white bean and maybe add garlic.

Rebecca MacIvor - 2012-08-04 22:51:44