Total Time
1hr 5mins
Prep 25 mins
Cook 40 mins

This soup really benefits by using fresh vine-ripened tomatoes and is low calorie and low fat.Try it hot or cold. From a January 1984 issue of Bon Appetite that featured Fabulous Diet Recipes.

Ingredients Nutrition


  1. Combine tomatoes,stock,1 cup fennel,wine,onion,garlic,salt, bay leaf, pepper and sugar in large saucepan.
  2. Bring to boil;reduce heat to medium, cover and cook 20 minutes.
  3. Add remaining cup fennel and cook 15 minutes.
  4. Stir in Pernod and tomato paste and boil 3 minutes.
  5. Remove from heat;season with additional salt, if needed, then stir in parsley and butter.
  6. Ladle into bowls, top with chopped fennel fronds and serve immediately.


Most Helpful

Very tasty. I used thyme instead of bay leaf and coconut cream instead of butter, as that is what I had. Two "yums" up.

tamarinda September 27, 2009

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