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Tomato-Fennel Soup with Gremolata

(Serves 4)


2 Tbsp extra virgin olive oil

2 cups fennel bulb, finely chopped

2 cups fresh tomatoes, chopped

¾ cup parsnip, coarsely chopped

4 ½ cups vegetable broth

whipping cream for garnishing


2 Tbsp parsley, chopped

2 Tbsp fennel fronds, chopped

1 clove garlic, minced

1 ½ tsp lemon peel, grated


1. Heat oil in a dutch oven over medium heat. Add chopped parsnips, and chopped fennel bulb and sauté until tender about 6 minutes. Add the tomatoes and sauté for 5 minutes.

2. Add the vegetable stock and lemon juice. Cover and simmer for about 15 minutes. Puree soup in blender until smooth. Return to pan. Adjust to taste with salt and pepper.

3. Mix all ingredients for Gremolata in a small bowl.

4. To serve bring soup to a simmer and pour into bowls. Stir a spoonful of Gremolata into each bowl, garnish with a dollop of whipped cream if desired.