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Fennel Tomato Soup With Parmesan Fennel Breadsticks

Fennel Tomato Soup With Parmesan Fennel Breadsticks

  • Prep Time: 10 minutes
  • Total Time: 50 minutes
  • Yield: 8 cups


  • 2 tablespoons olive oil
  • 2 cups coarsely chopped fennel, bulb only
  • 1 cup chopped onions
  • 6 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 2 pounds peeled, seeded and chopped Italian plum tomatoes (about 8 tomatoes)
  • 1/2 cup Pernod
  • 6 cups chicken broth
  • 1/2 cup heavy cream
  • 1 cup coarsely grated fresh Parmesan cheese
  • 8 sprigs fresh fennel leaves
  • Parmesan Fennel Breadsticks


  • Heat the oil in a large soup pot over medium-high heat. Add the fennel and onions, and sauté for 10 minutes. Stir in the garlic, salt and pepper and sauté for 1 minute longer. Stir in the tomatoes and Pernod and cook for 5 minutes, or until half of the liquid has evaporated.

  • Stir in the broth and bring to a boil. Reduce the heat to a simmer and cook for 35 minutes.  Remove the soup from the heat and puree it in batches in a blender.  Return the soup to the pot and reheat.  Stir in the cream and adjust seasoning if necessary. 

  • Ladle the soup in bowls and garnish with the Parmesan and fennel.  Serve with the Parmesan Fennel Breadsticks.