Are you looking for a delicious and comforting recipe to warm up your meals? Look no further! Fennel, with its sweet and anise-like flavor, pairs perfectly with a variety of ingredients to create rich and creamy soups. In this article, we’ll dive into 18 mouth-watering fennel soup recipes that are sure to become your new favorites.
From classic combinations like Creamy Fennel and Potato Soup to more adventurous pairings like Spiced Fennel and Carrot Soup, there’s something for everyone on this list. Whether you’re in the mood for a light and refreshing soup or a hearty and comforting one, these recipes are sure to hit the spot.
In the following pages, we’ll explore the world of creamy fennel soups and share our top 18 recipe picks with you.
Creamy Fennel and Potato Soup
Warm up with this comforting and flavorful soup that combines the sweetness of potatoes, the anise flavor of fennel, and a hint of creaminess.
Ingredients:
– 2 large potatoes, peeled and diced
– 1 medium bulb of fennel, chopped
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups chicken broth
– 1 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the diced potatoes, chopped fennel, and chicken broth to the pot. Bring to a boil, then reduce the heat and simmer for 20-25 minutes or until the potatoes are tender.
3. Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender and blend in batches, then return it to the pot.
4. Stir in the heavy cream or half-and-half and season with salt and pepper to taste.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Roasted Fennel and Garlic Soup
Roasted Fennel and Garlic Soup Recipe
A creamy and aromatic soup that combines the sweetness of roasted fennel with the pungency of garlic, perfect for a cozy evening meal.
Ingredients:
– 2 large bulbs of fennel, trimmed and cut into 1-inch pieces
– 6 cloves of garlic, peeled and chopped
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups chicken or vegetable broth
– 1 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss fennel and garlic with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until the fennel is tender and caramelized.
3. In a large pot, sauté chopped onion in a little bit of oil until softened.
4. Add roasted fennel mixture to the pot, along with broth and cream (if using). Bring to a simmer.
5. Purée soup with an immersion blender or regular blender.
6. Season to taste, then serve hot, garnished with parsley or thyme if desired.
Cooking Time: 1 hour
Fennel and Apple Soup with Thyme
This sweet and savory soup combines the anise flavor of fennel with the crispness of apple, perfectly balanced by the warmth of thyme. A perfect blend of autumnal flavors to warm up your senses.
Ingredients:
– 2 medium fennels, chopped
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 large apple, peeled and chopped
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream (optional)
– 2 tbsp olive oil
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chopped fennel and cook until tender, about 8-10 minutes.
5. Add the chopped apple, broth, and thyme. Bring to a boil, then reduce heat and simmer for 20 minutes.
6. Use an immersion blender or transfer the soup to a blender and puree until smooth.
7. If desired, stir in heavy cream for added richness.
8. Season with salt and pepper to taste.
Cooking Time: 35-40 minutes
Spiced Fennel and Carrot Soup
Warm up with this comforting and aromatic soup, perfect for a cozy evening or a light lunch. The combination of sweet carrots, anise-flavored fennel, and warm spices will transport you to the Mediterranean.
Ingredients:
– 2 medium fennel bulbs, chopped
– 4 large carrots, peeled and chopped
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon cayenne pepper (optional)
– 6 cups vegetable broth
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. In a large pot, heat oil over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, coriander, and cayenne pepper (if using). Cook for 1 minute, stirring constantly.
3. Add fennel and carrots. Cook for 5-7 minutes or until they start to soften.
4. Pour in broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until vegetables are tender.
5. Purée soup with an immersion blender or transfer to a blender and blend until smooth.
6. Serve hot, garnished with parsley or cilantro if desired.
Cooking Time: 35-40 minutes
Fennel and Leek Soup with Coconut Milk
This creamy soup combines the sweetness of fennel and leeks with the richness of coconut milk, creating a unique and delicious flavor profile.
Ingredients:
– 2 large leeks, white and light green parts only, chopped
– 1 bulb of fennel, chopped (about 2 cups)
– 4 tablespoons olive oil
– 1 onion, chopped (about 1 cup)
– 4 cups vegetable broth
– 1 can full-fat coconut milk
– Salt and pepper to taste
– Fresh herbs for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the chopped leeks and fennel, cooking until they start to soften, about 5-7 minutes.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce the heat and simmer for 20-25 minutes or until the vegetables are tender.
6. Stir in the coconut milk and season with salt and pepper to taste.
7. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 30-35 minutes
Fennel and White Bean Soup
This creamy and comforting soup is a perfect blend of earthy fennel and tender white beans, simmered to perfection in a flavorful vegetable broth. A great option for a chilly evening or a healthy lunch.
Ingredients:
– 1 large onion, chopped
– 2 bulbs of fennel, chopped (fronds reserved for garnish)
– 4 cups of chicken or vegetable broth
– 1 can of cannellini beans, drained and rinsed
– 2 cloves of garlic, minced
– 1 teaspoon of dried thyme
– Salt and pepper, to taste
– 2 tablespoons of olive oil
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the chopped fennel and cook for an additional 3-4 minutes, or until tender.
3. Pour in the broth and bring to a boil. Reduce heat and simmer for 15 minutes.
4. Add the cannellini beans, garlic, and thyme. Season with salt and pepper to taste.
5. Simmer for an additional 10 minutes or until the flavors have melded together.
6. Serve hot, garnished with reserved fennel fronds.
Cooking Time: 30-40 minutes
Fennel and Tomato Bisque
This creamy soup combines the sweet flavors of roasted tomatoes with the anise-like taste of fennel, perfect for a chilly evening.
Ingredients:
– 2 medium tomatoes, cored and chopped
– 1 bulb fennel, trimmed and chopped
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups vegetable broth
– 1/2 cup heavy cream
– Salt and pepper, to taste
– Fresh basil leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss the tomatoes and fennel with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large pot, sauté the chopped onion in olive oil until translucent.
4. Add the roasted tomato and fennel mixture to the pot, along with vegetable broth and heavy cream. Bring to a simmer.
5. Purée the soup using an immersion blender or a regular blender. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh basil leaves.
Cooking Time: 45-50 minutes
Fennel and Mushroom Soup
This creamy soup is a perfect blend of sweet anise flavors from fennel and earthy tones from sautéed mushrooms. It’s a hearty and comforting dish that’s sure to become a new favorite.
Ingredients:
– 2 medium fennel bulbs, chopped
– 1 tablespoon olive oil
– 1 small onion, chopped
– 8 ounces mixed mushrooms (button, cremini, shiitake), sliced
– 4 cups chicken broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, heat the olive oil over medium-high heat.
2. Add the chopped onion and sauté until translucent, about 3-4 minutes.
3. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
4. Add the chopped fennel and cook until it starts to soften, about 4 minutes.
5. Pour in the chicken broth and bring the mixture to a boil.
6. Reduce heat and simmer for 20-25 minutes or until the fennel is tender.
7. Use an immersion blender to puree the soup until smooth.
8. Stir in the heavy cream or half-and-half and season with salt and pepper to taste.
9. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Fennel and Cauliflower Soup with Turmeric
This creamy soup combines the anise flavor of fennel with the subtle bitterness of cauliflower, all tied together with a hint of warm turmeric. Perfect for a cozy evening meal or as a soothing comfort food.
Ingredients:
– 2 medium fennels, chopped
– 1 head of cauliflower, broken into florets
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups vegetable broth
– 1/2 cup heavy cream (optional)
– 1 teaspoon ground turmeric
– Salt and pepper to taste
– Fresh parsley or chives for garnish
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the fennel and cauliflower to the pot. Cook for an additional 5-7 minutes, stirring occasionally, until the vegetables are tender.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and simmer for 15-20 minutes.
4. Use an immersion blender (or transfer the soup to a blender) to puree the soup until smooth.
5. Stir in the heavy cream (if using), turmeric, salt, and pepper.
6. Serve hot, garnished with fresh parsley or chives.
Cooking Time: 30-40 minutes
Fennel and Sweet Potato Soup
Fennel and Sweet Potato Soup Recipe
Warm up with this comforting and flavorful soup that combines the sweetness of sweet potatoes with the anise-like flavor of fennel.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 2 medium bulbs of fennel, chopped (fronds and stems included)
– 4 cups chicken or vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Optional: heavy cream or Greek yogurt for serving
Instructions:
1. In a large pot, sauté the onion and garlic in a little oil until softened.
2. Add the chopped fennel and cook until tender, about 5 minutes.
3. Add the diced sweet potatoes, broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the sweet potatoes are tender.
4. Use an immersion blender or transfer the soup to a blender and puree until smooth.
5. Taste and adjust seasoning as needed.
6. Serve hot, with optional dollop of heavy cream or Greek yogurt.
Cooking Time: 30-40 minutes
Fennel and Chickpea Soup
Fennel and Chickpea Soup Recipe
Warm up with this nourishing and flavorful soup that combines the sweetness of fennel with the creaminess of chickpeas. This recipe is perfect for a cozy evening meal or as a comforting lunch.
Ingredients:
– 2 medium fennel bulbs, sliced
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 can (15 oz) chickpeas, drained and rinsed
– 4 cups vegetable broth
– 1/2 cup water
– 1 tsp dried thyme
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. In a large pot, sauté the onion, garlic, and fennel in a little bit of oil until tender.
2. Add the chickpeas, vegetable broth, water, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
3. Use an immersion blender (or transfer the soup to a blender) to puree the soup until smooth.
4. Taste and adjust seasoning as needed.
5. Serve warm, garnished with fresh herbs if desired.
Cooking Time: 20-25 minutes
Fennel and Parsnip Soup with Crispy Sage
This creamy soup combines the sweet flavors of fennel and parsnip with the earthy aroma of crispy sage, perfect for a cozy winter evening.
Ingredients:
– 2 medium fennel bulbs, chopped
– 2 large parsnips, peeled and chopped
– 4 cups vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1/4 cup heavy cream
– Salt and pepper to taste
– Fresh sage leaves for garnish
Instructions:
1. In a large pot, sauté the chopped onion and minced garlic until softened.
2. Add the chopped fennel and parsnips, vegetable broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the vegetables are tender.
3. Use an immersion blender to puree the soup until smooth. Alternatively, let it cool and blend in a blender.
4. Stir in heavy cream and adjust seasoning as needed.
5. Heat a skillet with olive oil over medium-high heat. Add fresh sage leaves and cook until crispy, about 1-2 minutes per side.
6. Ladle the warm soup into bowls and top with crispy sage leaves.
Cooking Time: 30-40 minutes
Fennel and Spinach Soup
Fennel and Spinach Soup Recipe
A refreshing and light soup perfect for a chilly evening, this fennel and spinach soup combines the anise flavor of fennel with the earthy taste of spinach.
Ingredients:
– 2 medium fennel bulbs, chopped
– 2 cloves garlic, minced
– 1 onion, chopped
– 4 cups chicken broth
– 1 cup fresh spinach leaves
– 1/2 cup heavy cream (optional)
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté the chopped fennel, onion, and garlic in a little bit of olive oil until tender.
2. Add the chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes.
3. Stir in the fresh spinach leaves and cook until wilted.
4. Use an immersion blender or transfer the soup to a blender and puree until smooth.
5. If desired, stir in the heavy cream to add a creamy texture.
6. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Fennel and Lentil Soup
Warm up with this comforting and nutritious soup, perfect for a cozy evening or a light lunch. Fennel’s anise-like flavor pairs beautifully with the earthy taste of lentils.
Ingredients:
– 1 large onion, chopped
– 2 cloves garlic, minced
– 4 cups water
– 1 cup dried green or brown lentils, rinsed and drained
– 2 medium fennel bulbs, chopped (including fronds)
– 1 can diced tomatoes (14 oz)
– 1 tsp ground cumin
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, sauté the onion and garlic until softened.
2. Add the lentils, water, fennel, diced tomatoes, and cumin. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 35-45 minutes
Fennel and Pumpkin Soup
This creamy soup combines the sweet flavors of pumpkin with the anise-like taste of fennel, perfect for a cozy fall evening. With minimal effort, you’ll be enjoying a warm and comforting bowl in no time.
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled and cubed
– 2 bulbs of fennel, chopped
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the chopped fennel and cook until tender, about 10 minutes.
3. Add the pumpkin cubes, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the pumpkin is tender.
4. Use an immersion blender or transfer the soup to a blender to puree until smooth.
5. Stir in the heavy cream or half-and-half. Taste and adjust seasoning as needed.
6. Serve warm, garnished with parsley or thyme if desired.
Cooking Time: 35-40 minutes
Fennel and Zucchini Soup
This refreshing soup is a perfect blend of sweet zucchini, crunchy fennel, and aromatic herbs, ideal for a light and satisfying meal.
Ingredients:
- 2 medium zucchinis, chopped
- 1 large bulb of fennel, chopped (including fronds)
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cups vegetable broth
- 1/2 cup heavy cream or half-and-half (optional)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the chopped zucchini and fennel; cook for an additional 5 minutes, or until tender.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce heat and simmer for 15-20 minutes or until the soup has reached your desired consistency.
6. Use an immersion blender (or transfer to a blender) to puree the soup until smooth.
7. If desired, stir in heavy cream or half-and-half to add richness.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with chopped parsley.
Cooking Time: 30-40 minutes
Fennel and Kale Soup with Lemon
This refreshing soup is a perfect blend of anise-flavored fennel and earthy kale, topped off with a squeeze of lemon for added brightness. It’s a great way to use up winter greens and enjoy the flavors of spring all year round.
Ingredients:
– 1 large onion, chopped
– 2 medium bulbs of fennel, chopped (white and green parts)
– 4 cups kale leaves (curly or lacinato), stems removed and discarded
– 4 cups vegetable broth
– 1/2 cup lemon juice
– 2 tablespoons olive oil
– Salt and pepper, to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the chopped fennel and cook for an additional 5 minutes, or until tender.
3. Add the kale leaves, vegetable broth, and lemon juice to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the kale is tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with additional lemon wedges if desired.
Cooking Time: 30-40 minutes
Fennel and Butternut Squash Soup
Warm up with this comforting Fennel and Butternut Squash Soup, a perfect blend of sweet and savory flavors. This recipe is easy to make and packed with nutrients from the two main ingredients: fennel and butternut squash.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 2 medium bulbs of fennel, chopped
– 4 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss the squash cubes with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender.
3. In a large pot, sauté the chopped onion and minced garlic in 1 tablespoon of olive oil over medium heat.
4. Add the roasted squash, fennel, broth, and heavy cream (if using). Bring to a boil, then simmer for 20-25 minutes or until the soup is smooth and creamy.
5. Season with salt and pepper to taste.
6. Serve warm, garnished with chopped fresh herbs like parsley or chives.
Cooking Time: Approximately 1 hour 15 minutes
Summary
Get ready to indulge in a world of creamy delights with these 18 delicious fennel soup recipes! From classic combinations like Creamy Fennel and Potato Soup to innovative pairings like Fennel and Apple Soup with Thyme, there’s something for every taste bud. Explore the rich flavors of roasted fennel, bold spices, and aromatic herbs in soups that warm the heart and soul. Whether you’re a seasoned cook or a curious beginner, these recipes will guide you through a culinary journey that will leave you craving more.