Creamy Fennel Soup Recipe

Name: Creamy Fennel Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter; 2 coarsely chopped 12-ounce fennel bulbs; 1/2 onion; 2 sliced cloves garlic; 1 teaspoon fennel seeds; 1 cup soy cream or milk; 1 cup vegetable broth; Sea Salt and cayenne pepper to taste; Fennel fronds for garnish; fennel seeds (optional)

Servings: persons

3 tablespoons butter
2 coarsely chopped 12-ounce fennel bulbs
1/2 onion
2 sliced cloves garlic
1 teaspoon fennel seeds
1 cup soy cream or milk
1 cup vegetable broth
Sea Salt and cayenne pepper to taste
Fennel fronds for garnish
fennel seeds (optional)

1
In a large, heavy saucepan, melt 3 tablespoons butter over medium-high heat.
2
Add 2 coarsely chopped 12-ounce fennel bulbs, 1/2 onion sliced, 2 sliced cloves garlic and 1 teaspoon fennel seeds (optional).
3
Cook, stirring occasionally, until lightly browned, 8 to 10 minutes.
4
Season with salt and pepper.
5
Simmer until the fennel is very tender, 10 to 12 minutes.
6
Using a food processor or blender and working in batches, puree the soup.
7
Slowly add broth then cream.
8
Return To saucepan and heat for one minute!!
9
Pour in soup bowl and Garnish with fennel fronds.

364

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons butter, 2 coarsely chopped 12-ounce fennel bulbs, 1/2 onion, 2 sliced cloves garlic, and more.

Yes, Creamy Fennel Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Fennel Soup

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