Tomato-Fennel Soup with Crab

  • Level: Easy
  • Total: 50 min
  • Active: 35 min
  • Yield: 8 servings
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2 tablespoons extra-virgin olive oil

2 bulbs fennel, trimmed, cored and thinly sliced, plus fronds for topping

2 leeks (white and light green parts), sliced and rinsed

Kosher salt

Pinch of red pepper flakes

2 tablespoons Sambuca or other anise-flavored liqueur

1 28-ounce can whole plum tomatoes, crushed by hand

2 cups low-sodium chicken broth

3/4 cup heavy cream

4 ounces lump crabmeat, picked over for shells


  1. Heat the olive oil in a large pot over medium-low heat. Add the fennel and leeks and season with 1 1/2 teaspoons salt and the red pepper flakes. Cook, stirring occasionally, until the vegetables are just tender, about 25 minutes.
  2. Add the Sambuca and cook until evaporated, about 1 minute. Add the tomatoes, chicken broth, heavy cream and ½ cup water. Bring to a simmer over medium heat; cook until the fennel is soft, about 15 minutes.
  3. Working in batches, transfer the soup to a blender and puree until smooth (or puree in the pot with an immersion blender). Return the soup to the pot; return to a simmer and season with salt. Top each serving with the crab and fennel fronds.

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