This tasty soup recipe is made with garlic, chilli and served with parmesan cheese.


  • 1/2 medium brown onion thinly sliced

  • 1 small fennel bulb thinly sliced

  • 1 tsp olive oil

  • 1 clove(s) fresh garlic crushed

  • 1/4 whole fresh red chilli finely chopped

  • 200 g canned diced tomatoes

  • 1 cup(s) chicken stock (500mL)

  • 1 tsp grated parmesan cheese


  • 1.

    Cook 1/2 brown onion (thinly sliced) and 1 small fennel bulb (thinly sliced) in 1 tsp olive oil until softened.

  • 2.

    Add 1 garlic clove (crushed) and 1/4 finely chopped small fresh red chilli. Cook until fragrant.

  • 3.

    Add 200g can diced tomatoes and 1 cup (250ml) chicken stock. Simmer for 10 minutes.

  • 4.

    Serve topped with 1 tsp grated parmesan cheese

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 90kj
  • Fat Total 3g
  • Saturated Fat 0g
  • Protein 4g
  • Carbohydrate 11g
  • Sugar 5g
  • Sodium 278mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Weight Watchers - 2 ProPoint value
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