tomato soup top view

Flavorful Tomato Soup with Fennel and Thyme Delight No.1 Recipe

tomato soup top view

As we approach the middle of December, thought I would share one of my all time favorite tomato soups.

tomato soup thyme | www.alldayieat.com

And, if I may, I wanted to dedicate this song to this soup. James Blake “Limit to your Love(Daniel-Bortz Edit)“.

[soundcloud url=”https://api.soundcloud.com/tracks/36500678″ params=”color=ff5500&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false” width=”100%” height=”166″ iframe=”true” /]

(FF to 3:05 for the vocals)

Classic…. Just like this tomato soup. 🙂

I originally found this way back in 2011 from an issue of Food and Wine.

I think Food and Wine was the one publication that has really influenced my cooking and my tastes in food.

Its recipes and articles really challenged me to up my cooking game.

It was my go-to reference and source of inspiration for quite some time.

As a result, a lot of my cooking and tastes were influenced by them and I am grateful for it. And I wonder what’s next.

The Magic of Canned Tomatoes

I’ve also wondered how different would the world be if we didn’t have canned tomatoes.

We definitely wouldn’t be eating tomatoes in the middle of winter. At least in the States. That is for sure.

But since we have the technology of canning, we can enjoy a taste of summer. How lucky we are!!

This soup is about as straightforward as soups get. Chop some vegetables, cook for a bit, add in tomato and cook a bit more.

Tomato paste adds depth. The fennel adds a hint of sweetness and the thyme keeps it fresh.

In summary, this is one easy way to warm up this winter and I hope you get a chance to try it. It has been good to me all these years.

If you don’t have fennel or it’s not your thing, have a look at my other soup recipes below:

[display-posts tag=”soup”]


Tomato Soup with Fennel and Thyme

tomato soup top view

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 8 people 1x
  • Category: side
  • Cuisine: New American


Units Scale
  • 1 medium red onion (chopped)
  • 1 bulb fennel (trimmed and chopped)
  • 3 tablespoons extra-virgin olive oil (+ more for serving)
  • 6 thyme sprigs
  • 3 tablespoons tomato paste
  • Freshly ground Pepper
  • 1 cup water
  • 2 28ounce cans whole tomatoes


  1. In a large pot on medium high heat add olive oil and cook the onion and fennel for about 3 minutes. Once they have softened a bit add in the thyme and cook another 2 minutes, mixing occasionally.
  2. Stir in the tomato paste, season with pepper and cook another 3-4 minutes.
  3. Add the water and the tomatoes and their juices and bring to a boil. Simmer the soup over moderate heat, stirring occasionally, until the liquid is reduced by one-third, about 30 minutes. Discard the thyme.
  4. Use an immersion blender to puree the soup to your desired consistency.
  5. Serve the soup with a grilled cheese, buttered toast, croutons or all by itself with a dash of olive oil on top. Happiness in a bowl. 😀
Share on:

22 thoughts on “Flavorful Tomato Soup with Fennel and Thyme Delight No.1 Recipe”

  1. NoPlateLikeHome.com

    Patrick, I have a recipe written in Italian for Al’Amatriciana. I’ll just tell you the ingredients. It is in grams and it is written in Italian but you can figure it out.
    Bucatini pasta (500 grams which is about a pound) pancetta 150g, evoo, chopped tomatoes or very ripe fresh 800g, Pecorino Romano 50g, grated cheese red pepper flakes, salt and pepper. Cook the pancetta in evoo and then add tomatoes, salt and pepper. The Sauce cooks about an hour.
    I’m going to make this myself and was thinking of adding it to my blog but if you want to do the same, go ahead.

  2. I avoid any canned tomatoes containing citric acid or sugar… To stock up on tomatoes, in summer, while they are abundant and cheap, I buy them in large quantities (with a preference for heirloom tomatoes) and make sauce or very simply freeze them, uncooked. Easy to use in winter soups: I don’t bother defrosting them all the way, and I find that putting them under hot runnning water makes it a breeze to peel them.

  3. I love home cooked soup and you’ve given some great new recipes for me to try! Thanks for following my blog and I’m looking forward to testing out some of your recipes.. It seems we also share a love of camping too! Great to meet you x

  4. soup warms the soul! love the advice about canned tomatoes – I like to brown the paste a tiny bit first to add extra dimension

    1. thank you Daal! Happy New Year ! I’ve never heard of browning tomato paste before, that sounds like something i might try next time 😀

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


Konnichiwa! (Hello!) I'm Pat Tokuyama, a Japanese tofu cookbook author, who travels for music, food, and adventure. If you like Japanese tea, checkout some of the newestorganic japanese tea, matcha bowls and noren and more!

** Curious about the Plant Based Japanese Cooking Club? ** Learn more here!


Enter your email to get a

free PDF sample !

japanese cooking club getting started with plant based japanese foods cover

Enter your email to get a

PDF sample of Tofu Ryouri

Scroll to Top