Recipe
Creamy Fennel Soup
Velvety Fennel Delight
4.3 out of 5
Indulge in the flavors of Italian cuisine with this creamy fennel soup. Bursting with the delicate essence of fennel, this dish is a comforting and nourishing option for any occasion.
Metadata
Preparation time
15 minutes
Cooking time
30 minutes
Total time
45 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Gluten-free, Low-carb, Keto-friendly, Mediterranean diet
Allergens
Dairy
Not suitable for
Vegan, Dairy-free, Paleo, Whole30, Nut-free
Ingredients
-
2 large fennel bulbs, trimmed and chopped (500g) 2 large fennel bulbs, trimmed and chopped (500g)
-
1 onion, chopped 1 onion, chopped
-
2 cloves of garlic, minced 2 cloves of garlic, minced
-
2 tablespoons olive oil 2 tablespoons olive oil
-
4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
-
1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
-
1 teaspoon dried thyme 1 teaspoon dried thyme
-
Salt and pepper to taste Salt and pepper to taste
-
Fresh fennel fronds, for garnish Fresh fennel fronds, for garnish
Nutrition
- Calories (kcal / KJ): 250 kcal / 1046 KJ
- Fat (total, saturated): 20g, 10g
- Carbohydrates (total, sugars): 15g, 5g
- Protein: 4g
- Fiber: 5g
- Salt: 1g
Preparation
-
1.In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
-
2.Add the chopped fennel bulbs to the pot and cook for about 5 minutes, until they start to soften.
-
3.Pour in the vegetable broth and dried thyme. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, until the fennel is tender.
-
4.Using an immersion blender or a regular blender, puree the soup until smooth.
-
5.Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
-
6.Heat the soup over low heat for a few minutes, until warmed through.
-
7.Ladle the soup into bowls and garnish with fresh fennel fronds.
-
8.Serve hot and enjoy!
Treat your ingredients with care...
- Fennel — Make sure to trim the fennel bulbs and remove any tough outer layers before chopping them. The fronds can be used as a garnish for added flavor and visual appeal.
Tips & Tricks
- For a lighter version, you can substitute half of the heavy cream with milk or use a lighter cream alternative.
- Adjust the seasoning according to your taste preferences. You can add a pinch of red pepper flakes for a subtle kick.
- Serve the soup with a drizzle of extra virgin olive oil for an extra layer of flavor.
- To make it a heartier meal, top the soup with croutons or a sprinkle of grated Parmesan cheese.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
Serving advice
Serve the Creamy Fennel Soup as a starter for an Italian-inspired dinner or as a light lunch option. Pair it with a crusty bread or a side salad for a complete meal.
Presentation advice
When serving the soup, use elegant bowls to showcase the vibrant green color. Garnish each bowl with a few fresh fennel fronds for a touch of freshness and visual appeal.
More recipes...
For Zuppa di finocchio
More Italian cuisine dishes » Browse all
Pesto Genovese
Pesto Genovese is a traditional Italian sauce made with basil, garlic, pine nuts, and Parmesan cheese. It has a bright and herbaceous flavor that...
Pasta e ceci
Pasta and chickpea soup
Pasta e ceci is a classic Italian soup made with pasta and chickpeas. It is a hearty and flavorful dish that is perfect for cold weather.
Coniglio con peperoni e olive
Rabbit with peppers and olives
Coniglio con peperoni e olive is a traditional Italian dish that is typically made with rabbit, bell peppers, and olives. The dish is known for...