Vegan Fennel Tomato Soup

I’m in a soup mood and fennel is one of my favorite soup vegetables. This fennel soup features fire-roasted tomatoes, white wine, and chickpeas for a filling vegan dinner at the end of a cold day. Make an extra fix-and-freeze batch to enjoy later when you’re not in the mood to simmer soup from scratch.
I’m in a soup mood and fennel is one of my favorite soup vegetables. This fennel soup features fire-roasted tomatoes, white wine, and chickpeas for a filling vegan dinner at the end of a cold day. Make an extra fix-and-freeze batch to enjoy later when you’re not in the mood to simmer soup from scratch.

Vegan Fennel Soup

Serves 6

Ingredients:

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• 3 tablespoons olive oil

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• 4 cups thinly sliced fennel bulb

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• 2 teaspoons fennel seeds

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• 1/4 cup dry white wine or water

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• 4 cups vegetable broth

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• 2 (15-ounce) cans fire-roasted crushed tomatoes

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• 1 (15-ounce) can garbanzo beans (chickpeas), rinsed, drained

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• 3 tablespoons finely chopped fresh parsley

Directions:

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1. Heat oil in a large pot over medium-high heat.

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2. Cook fennel, stirring often, until fennel softens. Add fennel seeds and cook, stirring, until seeds are softened.

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3. Add wine, scraping the bottom of the pot to loosen any browned bits.

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4. Add broth, tomatoes, and garbanzo beans and bring to a boil.

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5. Reduce heat to medium and simmer for 10 minutes.

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6. Stir in parsley and serve warm.

More delish vegan soup recipes!