Germanotta Tomato Fennel Soup

Ronald Cowgill

"Yes, this recipe came from the family of Lady Gaga. Saw it in a magazine. It is delightfully flavorful, although I use about half the fennel the original recipe called for. I found it also goes very well with sourdough bread, so is a good soup for a bread bowl. Puree only slightly, or it will have a grey - brownish color. Add final greens after returning to the pan. Number of servings depends on serving size. Can serve with a few bits of shredded parmesan cheese, and with buttered sourdough toast. So good!"
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Serving size has been adjusted!
Original recipe yields 4 servings

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  • Prep

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  1. In a large saucepan, heat olive oil over medium-high heat. Add onion, celery, garlic, and fennel. Cook until vegetables are tender, about 10 - 15 minutes.
  2. Add tomatoes and broth; simmer 4 - 5 minutes. Remove from heat. Cool slightly. Puree in blender. Do not homogenize. Return to saucepan, bring to boil, stir in chopped basil and parsley. Season to taste and serve immediately.


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