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Fennel Tomato Soup Pastis @CocoaandLavender

Fennel-Tomato Soup with Pastis

Like many soup recipes this one is easy to make, when summer tomatoes start tempt you.
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Soup
Cuisine French, Provencal
Servings 4 People


  • 8 tbsp Butter
  • 1 large Fennel Bulb chopped with feather fronds reserved
  • 1 large Sweet onion chopped
  • 1 tsp Salt
  • 1/2 tsp Chimayo chile powder or other mild chile powder
  • 1/2 tsp Ground Black Pepper
  • 1 35-oz can (1L) Peeled Roma Tomatoes
  • 1 cup Vegetable Broth
  • 4 tbsp Pastis or to taste


  • Melt the butter in a 3-quart saucepan over medium heat. 
  • Add the chopped fennel and onion and cook over medium-low heat until vegetables are soft - about 20 minutes. 
  • Add salt, chile and pepper, and cook one minute more.
  • Add the tomatoes and all the juices form the can, stir well and bring to a boil. 
  • Reduce heat and cook a simmer, uncovered, for 30 minutes.  Set aside to let cool slightly.
  • Purée the soup in two batches in a blender, adding 1/2 cup of the vegetable stock to each batch. 
  • Put the soup through the finest disk of a food mill into a clean pan and add the pastis, stirring to blend. 
  • Thoroughly wash the feathery fennel fronds and reserve 8 small stems for garnish, if desired. 
  • Chop remaining fronds and stir in 1/4 cup (packed) to the soup.  Bring to a simmer and serve.


The recipe makes 8 one-half cup servings.
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