Saffron-Infused Tomato and Fennel Soup
A vibrant, aromatic soup with fresh tomatoes, fennel, and a hint of saffron for depth. This mediterranean-inspired soups ready in about 60 minutes pairs tomatoes, medium fennel bulb, medium onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs tomatoes
- 1 medium fennel bulb
- 1 medium onion
- 2 cloves garlic
- 4 cups chicken broth
- 1/4 tsp saffron threads
- 2 tbsp olive oil
- 1/4 cup fresh basil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Dice tomatoes, fennel bulb (seeds reserved), and onion into 1/4-inch pieces. Mince garlic.
- Step 2: Heat olive oil in a large pot over medium heat. Add onions and cook for 5 minutes until softened.
- Step 3: Add fennel, tomatoes, and garlic, cooking for 8-10 minutes until tomatoes break down and mixture is fragrant.
- Step 4: Stir in saffron threads and cook for 1 minute to release flavor, then add chicken broth, salt, and pepper.
- Step 5: Simmer uncovered for 20 minutes, then blend with an immersion blender until smooth. Stir in reserved fennel seeds and fresh basil, cooking for 2 more minutes until heated through.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Saffron-Infused Tomato and Fennel Soup take to make?
Total time is about 60 minutes (25 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Saffron-Infused Tomato and Fennel Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tomatoes from drying out.
Can I substitute ingredients in Saffron-Infused Tomato and Fennel Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Saffron-Infused Tomato and Fennel Soup for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Saffron-Infused Tomato and Fennel Soup?
Mediterranean soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Very good for a 35-minute recipe. Would bump up the spice level though.
- ★★★☆☆
Okay for a quick meal. I've had better soups dishes though.
