18 Creamy Fennel Soup Delicious Recipes

Fancy a bowl of something warm, creamy, and utterly comforting? Our roundup of 18 creamy fennel soup recipes is here to delight your taste buds and soothe your soul. Perfect for chilly evenings or when you’re craving a touch of gourmet at home, these recipes promise ease and elegance in every spoonful. Dive in and discover your next favorite dish!

Creamy Fennel and Potato Soup

Kick off your cozy evening with this creamy fennel and potato soup that’s as comforting as it is easy to make. You’ll love how the flavors come together for a dish that feels both luxurious and totally doable on a weeknight.

Ingredients

• Fennel bulb – 1, chopped
• Potatoes – 2 cups, diced
• Onion – 1, chopped
• Garlic – 2 cloves, minced
• Vegetable broth – 4 cups
• Heavy cream – 1/2 cup
• Butter – 2 tbsp
• Salt – 1 tsp
• Black pepper – 1/2 tsp

Instructions

1. Melt butter in a large pot over medium heat.
2. Add chopped fennel, onion, and garlic to the pot. Cook until soft, about 5 minutes.
3. Stir in diced potatoes and cook for another 2 minutes.
4. Pour in vegetable broth, bring to a boil, then reduce heat to simmer. Cover and cook for 20 minutes, or until potatoes are tender.
5. Use an immersion blender to puree the soup until smooth. Tip: If you don’t have an immersion blender, let the soup cool slightly and blend in batches in a regular blender.
6. Stir in heavy cream, salt, and black pepper. Heat through for another 2 minutes. Tip: For a lighter version, you can substitute half-and-half for the heavy cream.
7. Adjust seasoning if necessary. Tip: A squeeze of lemon juice can brighten the flavors if the soup tastes too rich.

Zesty and velvety, this soup is a dream with a sprinkle of fresh herbs or a drizzle of olive oil on top. Try serving it with crusty bread for dipping, or as a starter to a more elaborate meal.

Roasted Fennel and Garlic Soup

Perfect for those chilly evenings when you’re craving something cozy yet sophisticated, this roasted fennel and garlic soup is a game-changer. You’ll love how the roasting deepens the flavors, making each spoonful a delight.

Ingredients

• Fennel bulbs – 2 large
• Garlic cloves – 6
• Olive oil – 2 tbsp
• Vegetable broth – 4 cups
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 400°F.
2. Cut the fennel bulbs into quarters and place them on a baking sheet. Scatter the garlic cloves around the fennel.
3. Drizzle with olive oil and sprinkle with salt and black pepper. Toss to coat evenly.
4. Roast in the oven for 25 minutes, or until the fennel is caramelized and tender.
5. Transfer the roasted fennel and garlic to a blender. Add the vegetable broth.
6. Blend until smooth. If the soup is too thick, add a little more broth to reach your desired consistency.
7. Pour the soup into a pot and warm over medium heat for 5 minutes, stirring occasionally.

Mmm, the soup is creamy with a sweet, anise-like flavor from the fennel, balanced by the roasted garlic’s richness. Serve it with a drizzle of olive oil and a sprinkle of fennel fronds for an extra touch of elegance.

Fennel and Apple Soup with Thyme

Warm up your kitchen with this cozy fennel and apple soup, perfect for those crisp evenings when you crave something light yet satisfying. You’ll love how the sweetness of apples balances the licorice-like flavor of fennel, all brought together with a hint of thyme.

Ingredients

• Fennel bulb – 1 large, chopped
• Apple – 1 large, peeled and chopped
• Onion – 1 medium, chopped
• Vegetable broth – 4 cups
• Thyme – 1 tbsp, fresh
• Olive oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add chopped fennel, apple, and onion to the pot. Cook, stirring occasionally, until the vegetables are soft, about 10 minutes.
3. Pour in vegetable broth and add thyme. Bring to a boil, then reduce heat to low. Simmer for 20 minutes to let the flavors meld.
4. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender.
5. Season with salt, then taste and adjust if needed. Tip: For a creamier texture, add a splash of coconut milk before blending.
6. Ladle the soup into bowls. Tip: Garnish with a drizzle of olive oil and a few thyme leaves for an extra touch of elegance.
7. Serve hot. Tip: Pair with a slice of crusty bread for a complete meal.

Here’s a soup that’s as pleasing to the eye as it is to the palate, with its velvety texture and a sweet, aromatic flavor profile. Try serving it in hollowed-out apples for a fun, autumnal twist that’ll impress your guests.

Spiced Fennel and Carrot Soup

Got a craving for something warm and comforting? This spiced fennel and carrot soup is your go-to for a cozy night in. It’s simple, flavorful, and just the thing to soothe your soul.

Ingredients

• Fennel bulb – 1, chopped
• Carrots – 2 cups, chopped
• Olive oil – 2 tbsp
• Ground cumin – 1 tsp
• Vegetable broth – 4 cups
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat (about 300°F).
2. Add chopped fennel and carrots to the pot. Cook for 5 minutes, stirring occasionally, until they start to soften.
3. Sprinkle in ground cumin and salt. Stir well to coat the vegetables evenly.
4. Pour in vegetable broth. Bring the mixture to a boil, then reduce heat to low (about 200°F).
5. Simmer for 20 minutes, or until the vegetables are completely tender.
6. Use an immersion blender to puree the soup until smooth. Tip: If you don’t have an immersion blender, let the soup cool slightly and blend in batches in a regular blender.
7. Taste and adjust seasoning if necessary. Tip: For a creamier texture, add a splash of coconut milk before blending.
8. Serve hot. Tip: Garnish with a drizzle of olive oil and a sprinkle of fennel fronds for an extra touch of flavor.

Out of this world creamy with a hint of spice, this soup pairs beautifully with crusty bread or a crisp salad. The fennel adds a subtle sweetness that makes every spoonful a delight.

Fennel and Leek Soup with Coconut Milk

Perfect for those chilly evenings when you’re craving something cozy yet light, this fennel and leek soup with coconut milk is a breeze to whip up. You’ll love its creamy texture and the subtle sweetness that the coconut milk adds.

Ingredients

• Fennel – 1 bulb, sliced
• Leek – 1, sliced
• Coconut milk – 1 can (13.5 oz)
• Vegetable broth – 4 cups
• Olive oil – 2 tbsp
• Salt – 1 tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add sliced fennel and leek to the pot. Cook, stirring occasionally, until softened, about 5 minutes.
3. Pour in vegetable broth and bring to a boil. Reduce heat to low and simmer for 20 minutes, allowing the flavors to meld.
4. Stir in coconut milk and salt. Simmer for another 5 minutes, ensuring the soup doesn’t boil to prevent the coconut milk from separating.
5. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a blender in batches.

Zesty and velvety, this soup pairs wonderfully with a crusty bread for dipping. For an extra touch, garnish with fennel fronds or a drizzle of coconut milk.

Fennel and White Bean Soup

Hey, you know those days when you crave something comforting yet light? This fennel and white bean soup is your answer, blending subtle licorice notes with creamy beans for a bowl that’s both nourishing and satisfying.

Ingredients

• Olive oil – 2 tbsp
• Fennel bulb – 1, chopped
• Garlic – 2 cloves, minced
• White beans – 2 cups, cooked
• Vegetable broth – 4 cups
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Heat olive oil in a large pot over medium heat for 1 minute.
2. Add chopped fennel and sauté for 5 minutes, until it starts to soften. Tip: Don’t rush this step; letting the fennel soften properly builds the soup’s base flavor.
3. Stir in minced garlic and cook for another 1 minute, until fragrant.
4. Add white beans, vegetable broth, salt, and black pepper to the pot.
5. Bring the mixture to a boil, then reduce heat to low and simmer for 15 minutes. Tip: Simmering gently helps the flavors meld without overcooking the beans.
6. Use an immersion blender to puree half the soup for a creamy texture with some whole beans remaining. Tip: For a smoother soup, blend all of it; for chunkier, blend less.
7. Serve hot. Soothing and slightly sweet, this soup pairs wonderfully with crusty bread or a crisp salad for a complete meal.

Fennel and Tomato Bisque

Now, imagine cozying up with a bowl of this creamy fennel and tomato bisque. It’s like a hug in a bowl, perfect for those chilly evenings or when you’re craving something comforting yet light.

Ingredients

• Fennel bulb – 1, chopped
• Tomatoes – 4 cups, diced
• Vegetable broth – 4 cups
• Heavy cream – 1 cup
• Olive oil – 2 tbsp
• Salt – 1 tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add chopped fennel, sauté until translucent, about 5 minutes. Tip: Don’t rush this step; caramelizing the fennel brings out its sweetness.
3. Stir in diced tomatoes and salt, cook for another 5 minutes until tomatoes soften.
4. Pour in vegetable broth, bring to a boil, then reduce heat to simmer for 20 minutes. Tip: Simmering blends the flavors beautifully.
5. Remove from heat, blend until smooth using an immersion blender. Tip: For extra silkiness, strain the bisque through a fine mesh sieve.
6. Return to pot, stir in heavy cream, warm through over low heat for 5 minutes.

Silky smooth with a hint of anise from the fennel, this bisque is a delight. Serve it with a swirl of cream and a sprinkle of fennel fronds for an elegant touch.

Fennel and Mushroom Soup

This fennel and mushroom soup is the cozy hug you need on a chilly evening. It’s simple, flavorful, and ready in no time.

Ingredients

• Fennel bulb – 1, chopped
• Mushrooms – 2 cups, sliced
• Vegetable broth – 4 cups
• Heavy cream – ½ cup
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add chopped fennel and sliced mushrooms. Cook for 5 minutes, stirring occasionally, until vegetables are soft.
3. Pour in vegetable broth. Bring to a boil, then reduce heat to low. Simmer for 15 minutes.
4. Use an immersion blender to puree the soup until smooth. Tip: If you don’t have an immersion blender, carefully transfer the soup to a blender in batches.
5. Stir in heavy cream, salt, and black pepper. Cook for another 2 minutes to heat through. Tip: For a lighter version, substitute half-and-half for the heavy cream.
6. Taste and adjust seasoning if necessary. Tip: A pinch of nutmeg can add a warm, subtle depth to the soup.

Just like that, you’ve got a velvety soup with a sweet anise note from the fennel and earthy mushrooms. Serve it with a drizzle of cream and a sprinkle of fennel fronds for an elegant touch.

Fennel and Cauliflower Soup with Turmeric

Kick off your cozy evening with this vibrant Fennel and Cauliflower Soup, spiced with turmeric for that extra warmth and color. It’s simple, soothing, and just what you need to unwind.

Ingredients

• Fennel bulb – 1, chopped
• Cauliflower – 1 head, chopped
• Turmeric – 1 tsp
• Vegetable broth – 4 cups
• Olive oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat for 1 minute.
2. Add chopped fennel and sauté until translucent, about 5 minutes. Tip: Stir occasionally to prevent burning.
3. Add chopped cauliflower and turmeric, stirring to coat the vegetables evenly, about 2 minutes.
4. Pour in vegetable broth and bring to a boil. Tip: Covering the pot speeds up the boiling process.
5. Reduce heat to low and simmer until cauliflower is tender, about 15 minutes. Tip: Test tenderness with a fork.
6. Remove from heat and blend the soup until smooth using an immersion blender.
7. Season with salt, stirring well to combine.

Now, the soup boasts a creamy texture with a hint of earthiness from the turmeric. Serve it with a drizzle of olive oil and a sprinkle of fennel fronds for a touch of elegance.

Fennel and Sweet Potato Soup

Warm up your kitchen with this cozy fennel and sweet potato soup. It’s creamy, slightly sweet, and has a hint of licorice from the fennel—perfect for those chilly evenings.

Ingredients

• Sweet potatoes – 2 large, peeled and cubed
• Fennel bulb – 1, chopped
• Olive oil – 2 tbsp
• Vegetable broth – 4 cups
• Salt – 1 tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add chopped fennel and sauté until soft and slightly golden, about 5 minutes. Tip: Stir occasionally to prevent burning.
3. Add cubed sweet potatoes to the pot and stir to combine with the fennel.
4. Pour in vegetable broth and bring the mixture to a boil, then reduce heat to low. Tip: Covering the pot speeds up cooking.
5. Simmer until sweet potatoes are fork-tender, about 20 minutes. Tip: Check at 15 minutes to avoid overcooking.
6. Remove from heat and blend the soup until smooth using an immersion blender or in batches in a countertop blender.
7. Season with salt and stir well to combine.

Velvety smooth with a sweet and savory balance, this soup is a delight. Serve it with a drizzle of olive oil or a sprinkle of fennel fronds for an extra touch of elegance.

Fennel and Chickpea Soup

Ready to cozy up with a bowl of something delicious? This fennel and chickpea soup is your go-to for a quick, flavorful meal that feels like a hug in a bowl.

Ingredients

• Olive oil – 2 tbsp
• Fennel bulb – 1, chopped
• Garlic – 2 cloves, minced
• Chickpeas – 2 cups, cooked
• Vegetable broth – 4 cups
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat for 1 minute.
2. Add chopped fennel and minced garlic. Sauté for 5 minutes, until the fennel starts to soften.
3. Tip: Don’t rush the sautéing; it builds the soup’s flavor base.
4. Stir in cooked chickpeas, vegetable broth, salt, and black pepper.
5. Bring the mixture to a boil, then reduce heat to low. Simmer for 20 minutes.
6. Tip: Simmering unlocks the chickpeas’ creaminess, thickening the soup naturally.
7. Use an immersion blender to puree half the soup for a creamy yet chunky texture.
8. Tip: For a smoother soup, blend all of it. For more texture, blend less.
9. Serve hot, garnished with a drizzle of olive oil or fresh fennel fronds.

Zesty and comforting, this soup strikes a perfect balance between creamy and hearty. Try topping it with crispy croutons or a sprinkle of Parmesan for an extra flavor kick.

Fennel and Parsnip Soup with Crispy Sage

You know those chilly evenings when you crave something warm, comforting, and a little bit fancy? This soup is your answer.

Ingredients

• Fennel – 2 bulbs
• Parsnips – 3 large
• Olive oil – 2 tbsp
• Sage leaves – 10
• Vegetable broth – 4 cups
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F.
2. Chop the fennel and parsnips into 1-inch pieces.
3. Toss the chopped fennel and parsnips with 1 tbsp olive oil, salt, and pepper on a baking sheet.
4. Roast for 25 minutes, or until the edges start to caramelize. Tip: Stir halfway through for even browning.
5. Heat the remaining 1 tbsp olive oil in a large pot over medium heat.
6. Add the sage leaves and fry for 30 seconds, or until crispy. Remove and set aside on a paper towel. Tip: Watch closely to prevent burning.
7. Add the roasted vegetables and vegetable broth to the pot. Bring to a boil.
8. Reduce heat and simmer for 10 minutes.
9. Use an immersion blender to puree the soup until smooth. Tip: For extra creaminess, blend a little longer.
10. Season with additional salt and pepper if needed.

Kind of magical how the sweetness of the roasted veggies pairs with the earthy sage, right? Serve it with the crispy sage on top for a crunchy contrast, or drizzle with a bit of olive oil for extra richness.

Fennel and Spinach Soup

Let’s dive into making a comforting bowl of fennel and spinach soup that’s perfect for any day. You’ll love how simple and flavorful it turns out.

Ingredients

• Fennel bulb – 1, chopped
• Spinach – 2 cups, fresh
• Vegetable broth – 4 cups
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Heat olive oil in a large pot over medium heat (about 350°F).
2. Add chopped fennel and minced garlic. Sauté until the fennel is soft, about 5 minutes.
3. Pour in the vegetable broth. Bring to a boil, then reduce heat to simmer for 10 minutes.
4. Add the fresh spinach to the pot. Stir until the spinach wilts, about 2 minutes.
5. Season with salt and black pepper. Stir well to combine.
6. Remove from heat. Let the soup cool slightly before serving.

Enjoy this soup’s creamy texture and the sweet, anise-like flavor of fennel paired with the freshness of spinach. Try topping it with a drizzle of olive oil or a sprinkle of fennel fronds for an extra touch of elegance.

Fennel and Lentil Soup

Hey, you know those days when you crave something hearty but don’t want to spend hours in the kitchen? This fennel and lentil soup is your go-to. It’s simple, flavorful, and downright comforting.

Ingredients

• Olive oil – 2 tbsp
• Fennel bulb – 1, chopped
• Garlic – 2 cloves, minced
• Lentils – 1 cup
• Vegetable broth – 4 cups
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add chopped fennel and minced garlic. Sauté for 5 minutes until soft.
3. Tip: Don’t rush the sautéing; it builds the soup’s flavor base.
4. Stir in lentils, vegetable broth, salt, and black pepper.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes.
6. Tip: Keep an eye on the lentils; they should be tender but not mushy.
7. Once done, remove from heat and let it sit for 5 minutes.
8. Tip: This resting time allows the flavors to meld beautifully.

Kind of amazing how such simple ingredients come together, right? The soup is creamy yet chunky, with a slight anise kick from the fennel. Try topping it with a drizzle of olive oil or some crusty bread on the side for extra comfort.

Fennel and Pumpkin Soup

Let’s cozy up with a bowl of fennel and pumpkin soup, perfect for those crisp autumn evenings. It’s creamy, comforting, and just a tad sweet, with a hint of licorice from the fennel that makes it stand out.

Ingredients

• Pumpkin – 2 cups, cubed
• Fennel bulb – 1, chopped
• Vegetable broth – 4 cups
• Heavy cream – ½ cup
• Olive oil – 1 tbsp
• Salt – 1 tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add chopped fennel and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Tip: If the fennel starts to stick, add a splash of vegetable broth to deglaze the pot.
4. Add pumpkin cubes and sauté for another 3 minutes to lightly caramelize the edges.
5. Pour in vegetable broth, bring to a boil, then reduce heat to low and simmer for 20 minutes, or until pumpkin is fork-tender.
6. Tip: For a smoother soup, blend in batches to avoid overfilling your blender.
7. Stir in heavy cream and salt, then simmer for an additional 5 minutes to meld the flavors.
8. Tip: Taste and adjust seasoning if necessary, but remember the flavors will deepen as the soup cools slightly.

This soup is velvety with a sweet and savory balance that’s irresistible. Serve it with a drizzle of cream and a sprinkle of fennel fronds for an elegant touch.

Fennel and Zucchini Soup

Mmm, there’s nothing like a warm bowl of soup to make you feel cozy, and this fennel and zucchini version is a game-changer. It’s light, flavorful, and super easy to whip up.

Ingredients

• Fennel bulb – 1, chopped
• Zucchini – 2, chopped
• Olive oil – 2 tbsp
• Vegetable broth – 4 cups
• Salt – 1 tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add chopped fennel and zucchini to the pot. Cook, stirring occasionally, until vegetables are soft, about 10 minutes.
3. Pour in vegetable broth and bring to a boil. Tip: For a richer flavor, let the broth simmer with the vegetables for a few extra minutes.
4. Reduce heat to low and simmer for 20 minutes, covered. Tip: Check occasionally to ensure the soup isn’t boiling over.
5. Use an immersion blender to puree the soup until smooth. Tip: For a chunkier texture, blend only half the soup.
6. Stir in salt, then taste and adjust seasoning if necessary.

The soup turns out velvety with a sweet hint from the fennel. Try topping it with a drizzle of olive oil or some croutons for an extra crunch.

Fennel and Kale Soup with Lemon

Ready to cozy up with a bowl of something fresh and comforting? This fennel and kale soup with a hint of lemon is just what you need. It’s light, flavorful, and super easy to whip up.

Ingredients

• Olive oil – 2 tbsp
• Fennel bulb – 1, sliced
• Kale – 2 cups, chopped
• Vegetable broth – 4 cups
• Lemon – 1, juiced
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat for 1 minute.
2. Add sliced fennel to the pot. Cook for 5 minutes, stirring occasionally, until it starts to soften.
3. Tip: Don’t rush the fennel; letting it cook slowly brings out its sweetness.
4. Pour in the vegetable broth. Bring to a boil, then reduce heat to simmer for 10 minutes.
5. Add chopped kale to the pot. Simmer for another 5 minutes, until the kale is tender but still bright green.
6. Tip: For extra flavor, tear the kale instead of chopping it to release more of its natural oils.
7. Stir in lemon juice and salt. Remove from heat.
8. Tip: Taste and adjust the lemon juice if you prefer a tangier soup.

Velvety with a crisp bite from the kale, this soup is a delightful mix of flavors. Serve it with a slice of crusty bread for dipping, or top with a sprinkle of fennel fronds for an elegant touch.

Fennel and Butternut Squash Soup

Dig into this cozy bowl of fennel and butternut squash soup, perfect for those chilly evenings when you crave something warm and comforting. It’s a simple, flavorful dish that brings a sweet and slightly licorice-like taste to your table.

Ingredients

• Butternut squash – 1 medium, peeled and cubed
• Fennel bulb – 1, chopped
• Olive oil – 2 tbsp
• Vegetable broth – 4 cups
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 400°F.
2. Toss the butternut squash and fennel with olive oil, salt, and pepper on a baking sheet. Tip: Make sure the pieces are evenly sized for uniform cooking.
3. Roast for 25 minutes, or until the vegetables are tender and slightly caramelized. Tip: Stir halfway through to ensure even roasting.
4. Transfer the roasted vegetables to a blender. Add vegetable broth and blend until smooth. Tip: For a smoother texture, strain the soup through a fine mesh sieve.
5. Pour the soup into a pot and warm over medium heat for 5 minutes, stirring occasionally.

Kick back and enjoy the creamy texture and rich flavors of this soup. Serve it with a drizzle of olive oil or a sprinkle of fennel fronds for an extra touch of elegance.

Summary

Luscious and comforting, these 18 creamy fennel soup recipes are a treasure trove of flavors waiting to warm your heart and home. Whether you’re a seasoned chef or a kitchen newbie, there’s a bowl here with your name on it. Dive in, pick your favorite, and don’t forget to share your culinary adventures in the comments or pin your top picks on Pinterest. Happy cooking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.