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Fennel Soup Recipe

Creamy Fennel Soup

iamwinfred
This fennel soup recipe turns one often overlooked vegetable into a silky, comforting bowl you will want on repeat all season. Fennel has a reputation for being a little intimidating, with its wispy fronds and mild licorice smell, but once it simmers down with onion, potato, and a splash of cream, it turns into something soft, savory, and deeply cozy. One pot, thirty minutes, and a blender later, you'll have a soup so good you'll start buying fennel on purpose just to make it again.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 6 servings
Calories 180 kcal

Equipment

  • Large soup pot or Dutch oven
  • Sharp chef's knife
  • Cutting board
  • Immersion blender or standard blender Immersion blender is recommended for blending directly in the pot
  • Wooden spoon
  • Measuring cups and spoons
  • Le Creuset Enameled Cast Iron Dutch Oven Optional - recommended for even heating
  • Vitamix Immersion Blender Optional - recommended for smooth puree
  • Microplane zester Optional - for lemon zest

Ingredients
  

  • 2 large fennel bulbs fronds reserved for garnish
  • 1 medium yellow onion about 1 cup or 150g, chopped
  • 2 cloves garlic minced
  • 1 medium russet potato about 8 oz or 225g, peeled and cubed
  • 4 cups vegetable broth 960ml
  • 2 tablespoons unsalted butter 28g
  • 1 tablespoon olive oil 15ml
  • 1/2 cup heavy cream 120ml
  • 1 teaspoon fresh thyme leaves
  • salt and black pepper to taste
  • 1/2 lemon lemon juice juice of half a lemon, about 1 tablespoon or 15ml

For Serving (Optional)

  • fennel fronds reserved from bulbs, for garnish
  • olive oil for drizzling
  • shaved parmesan optional for extra depth
  • cracked black pepper optional for extra depth

Instructions
 

  • Trim the stalks and fronds from the fennel bulbs, reserving a handful of fronds for garnish. Cut the bulbs in half, remove the tough core, and slice thinly. Chop the onion into small even pieces, mince the garlic, and peel and cube the potato into 1/2-inch pieces.
  • Heat a large soup pot or Dutch oven over medium heat and add the butter and olive oil. Add the chopped onion and sliced fennel and cook, stirring occasionally, for 8-10 minutes until soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  • Stir in the cubed potato to coat in the buttery mixture. Pour in the vegetable broth, add the fresh thyme leaves, and season with a pinch of salt and pepper. Raise the heat and bring to a gentle boil.
  • Reduce the heat to low and simmer uncovered for 20-25 minutes until the potato and fennel are completely fork tender. Stir occasionally to prevent sticking.
  • Remove the pot from heat. Use an immersion blender directly in the pot to puree until completely smooth. If using a standard blender, work in small batches, venting the lid slightly to let steam escape, and blend until silky. Return to the pot.
  • Stir the heavy cream into the pureed soup over low heat until fully incorporated. Add the lemon juice and taste, adjusting salt and pepper as needed. Ladle into bowls, top with fennel fronds, and serve warm with a drizzle of olive oil if desired.

Notes

  • Do not rush the sweating step; slow-cooked fennel develops a much sweeter, rounder flavor.
  • Reserve a few fennel fronds before you start cooking, since they burn quickly if left out too long.
  • Blend the soup while it is still warm for the smoothest texture.
  • Taste before adding the full amount of lemon juice, then adjust to your preference.
  • Use a starchy potato like russet for the creamiest body without needing extra cream.
  • To make this soup vegan: Swap the butter for olive oil and use full-fat coconut milk instead of heavy cream.
  • For a caramelized flavor: Roast the fennel at 400°F for 20 minutes before adding it to the pot.
  • Store cooled soup in an airtight container in the refrigerator for up to 4 days.
  • Freeze in a freezer-safe container for up to 3 months, leaving room at the top for expansion.
  • Add a splash of broth or cream when reheating if the soup has thickened too much.

Nutrition

Serving: 1BowlCalories: 180kcalCarbohydrates: 17gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 25mgSodium: 620mgPotassium: 450mgFiber: 4gSugar: 3gVitamin A: 8IUVitamin C: 15mgCalcium: 6mgIron: 4mg
Keyword creamy soup recipe, easy vegetable soup, fennel soup, vegetarian soup, winter soup
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