- It's what's cooking online!
home > recipes > meals / dishes > soups & salads > soups > vegetable > tomato > tomato soup with dill and fennel

Tomato Soup with Dill and Fennel

recipe at a glance

recipe is ready in 30-60 minutes time: 30-60 minutes

serves/makes:   4


recipe id: 6437

Be the first to upload an photo of Tomato Soup with Dill and Fennel

recipe tools

Photoadd photo
Reviewadd review
rate it!
share this recipe:
share on facebook share on google plus share on twitter share on pinterest


3 cups vegetable stock
1 1/2 cube Knorr Vegetable Bouillon
3 cups hot water
1 cup Vidalia or sweet type onion, finely chopped
1 cup carrots, cut into small dice
1 cup celery, strings removed, diced small
3 cloves garlic, crushed, peeled, finely chopped
1 teaspoon dried dill
1/2 teaspoon ground fennel
1 (14 oz) can chopped tomatoes
1/4 cup bulgur, or couscous
salt and black pepper, to taste
lemon wedges to serve


Heat 1/2 inch of the vegetable stock in a large pan, then add the onions, carrots, celery, and garlic and saute for about 5 minutes, until beginning to soften, adding a little more vegetable stock if it gets too dry. Add the remaining stock, dill, fennel, tomatoes with their juice, and the grain. Mix well and bring to the boil, then simmer, covered, for about 15-20 minutes, or until the grain is softened, stirring occasionally. Season to taste and serve with the lemon wedges - fresh lemon juice sharpens the taste wonderfully


Nutritional data has not been calculated yet.

get our recipe newsletter:

shared by: ssmnita

ratings & reviews

Tomato Soup with Dill and Fennel and more recipes
follow cdkitchen:   subscribe via rss find us on facebook find us on google plus find us on twitter find us on pinterest