Tomato Soup

Tomato Soup

This is a simple, quick tomato soup recipe full of fresh vegetables that brings interesting flavors and textures together to create a hearty tomato soup. This tomato soup pairs perfectly with chilly days and plates full of grilled cheese.

What makes this tomato soup stand out is the two different ways it uses fennel, the diced bulb adds fennel’s distinctly Italian flavors and a nice crunch, while the fennel seeds add a little heat and somebody to the soup.

Want to learn more about this soup’s history read Why You Should Try Not Your School Lunch Tomato Soup.

Grilled cheese going headlong into tomato soup

Tomato Soup

5 from 1 vote
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Prep Time: 35 minutes
Cook Time: 1 hour
Total Time: 1 hour 35 minutes
Servings: 8 servings


  • 56 oz stewed tomatoes
  • 12 oz tomato paste
  • 32 ounces chicken stock
  • 1 medium white onion
  • 3 stalks celery
  • 1 medium fennel bulb
  • 4 cloves garlic
  • 2 tbsp olive oil
  • 3 medium carrots
  • 1 tsp black pepper
  • 1/2 tbsp fennel seed
  • 1/2 tsp celery seed
  • 1 tbsp salt
  • 1/4 tsp cumin
  • 1/2 tsp sweet paprika
  • 8 oz portobello mushrooms
  • 1/3 cup basil


  • Start by dicing the onion, celery, and white part of the fennel, into bite sized pieces. Mince the garlic. Peel the carrots, cut them into large bite-sized pieces, and set aside for later.
  • In a large pot sauté the onion, celery, fennel, and garlic on medium high heat in olive oil for a couple of minutes to soften everything up.  Add the tomato paste and continue stirring while letting everything cook for a couple of minutes to develop some color and extra flavor. After a few minutes pour in the tomatoes, breaking them up with your hands into bite-sized pieces.
  • Add the stock, fennel seed, celery seed, salt, black pepper, cumin, and paprika to the pot, give everything a good stir and bring the soup to a boil. Once the soup comes to a boil reduce the heat, add the carrots, and let everything simmer for 30 minutes on low heat.
  • While the soup is simmering wash the mushrooms and rub them with a paper towel to remove any dirt. Slice them into thick slices. Finely chop the basil.
  • After the soup has cooked for 30 minutes add the mushrooms and basil, stir everything in and let the soup simmer for another 15 minutes for the flavors to come together. Before serving taste the soup and adjust the seasoning as necessary.


The soup doesn’t need to have exactly a 1/3 a cup of basil, which is a pain to measure. A third of a cup is roughly two large handfuls of basil, and you can adjust the amount up or down depending on how much basil you have and how much you like basil. 
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