As the weather cools down, our minds turn to warm and comforting soups that can be savored on a chilly evening. And what better way to start than with a flavorful bowl of creamy fennel soup? The anise-like flavor of fennel pairs perfectly with a variety of ingredients, from potatoes and garlic to coconut milk and herbs. Whether you’re in the mood for something classic and comforting or innovative and bold, we’ve got you covered. In this article, we’ll explore 18 different creamy fennel soup recipes that are sure to become new favorites.
Creamy Fennel and Potato Soup
This hearty soup combines the sweetness of potatoes with the anise flavor of fennel, all wrapped up in a rich and creamy broth. Perfect for a chilly evening or as a comforting side dish.
Ingredients:
– 2 large potatoes, peeled and diced
– 1 medium fennel bulb, sliced
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups chicken or vegetable broth
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the fennel and cook for an additional 3-4 minutes, or until tender.
3. Add the potatoes, broth, and salt. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.
4. Use an immersion blender (or transfer the soup to a blender) to puree the soup until smooth.
5. Stir in the heavy cream and adjust seasoning as needed.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-35 minutes
Roasted Fennel and Garlic Soup
Roasted Fennel and Garlic Soup: A rich and flavorful soup that highlights the sweet and anise-like flavors of roasted fennel, perfectly balanced with creamy garlic.
Ingredients:
– 2 large bulbs of fennel, trimmed and quartered
– 4 cloves of garlic, peeled and minced
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups vegetable or chicken broth
– 1/2 cup heavy cream (optional)
– Salt and pepper to taste
– Fresh parsley or thyme for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss fennel and garlic with olive oil, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes, or until fennel is tender and caramelized.
4. Sauté chopped onion in the same pan over medium heat until softened.
5. Add roasted fennel mixture, broth, and heavy cream (if using) to the pot.
6. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
7. Purée soup with an immersion blender or regular blender.
8. Season to taste and serve hot, garnished with fresh herbs.
Cooking Time: Approximately 45-50 minutes
Fennel and Leek Soup with Coconut Milk
This creamy soup is a perfect blend of sweet and savory flavors, featuring the anise-like taste of fennel and the subtle oniony flavor of leeks. A splash of coconut milk adds richness and depth to this comforting soup.
Ingredients:
– 2 medium fennels, chopped (fronds and bulbs)
– 2 large leeks, chopped (white and light green parts)
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups vegetable broth
– 1 can full-fat coconut milk
– Salt and pepper to taste
– Fresh parsley or chives 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 leeks, cooking until they begin to soften, about 7-8 minutes.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for 15-20 minutes or until the vegetables are tender.
4. Use an immersion blender or transfer the soup to a blender and puree until smooth.
5. Stir in the coconut milk and season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley or chives if desired.
Cooking Time: 30-40 minutes
Spiced Fennel and Carrot Soup
This comforting soup is a perfect blend of sweet and savory flavors, with the added warmth of aromatic spices. It’s a great way to cozy up on a chilly day.
Ingredients:
– 2 medium carrots, chopped
– 1 large fennel bulb, 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)
– 4 cups vegetable broth
– 1 can (14 oz) diced tomatoes
– Salt and pepper, to taste
– Fresh parsley or cilantro, for garnish
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, cumin, coriander, and cayenne pepper (if using). Cook for 1 minute.
3. Add the carrots, fennel, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the vegetables are tender.
4. Stir in the diced tomatoes. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley or cilantro.
Cooking Time: 25-30 minutes
Fennel and Apple Soup with Crispy Bacon
This creamy soup combines the sweetness of apples with the anise flavor of fennel, topped with crispy bacon for a deliciously balanced meal. Perfect for a cozy evening or a light lunch.
Ingredients:
– 2 bulbs of fennel, chopped
– 1 large onion, chopped
– 2 cloves of garlic, minced
– 2 apples, peeled and chopped
– 4 cups chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– 6 slices of bacon
Instructions:
1. In a large pot, sauté the fennel, onion, and garlic in a little oil until tender.
2. Add the chopped apples and cook for an additional 2-3 minutes.
3. Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 20 minutes.
4. Use an immersion blender or transfer the soup to a blender and puree until smooth.
5. Stir in heavy cream and season with salt and pepper to taste.
6. Meanwhile, cook the bacon slices in a pan until crispy. Drain on paper towels.
7. Serve the soup hot, topped with crispy bacon.
Cooking Time: 40 minutes
Fennel and White Bean Soup with Herbs
This hearty soup combines the anise-like flavor of fennel with creamy cannellini beans, aromatic herbs, and a hint of garlic. Perfect for a chilly evening or as a comforting side dish.
Ingredients:
– 2 medium fennel bulbs, chopped
– 1 can (15 oz) cannellini beans, drained and rinsed
– 4 cups vegetable broth
– 2 cloves garlic, minced
– 1/4 cup fresh parsley, chopped
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the fennel and cook until tender, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Stir in the cannellini beans, vegetable broth, salt, and pepper.
5. Bring to a simmer and cook until the soup has thickened slightly, about 20-25 minutes.
6. Stir in the chopped parsley.
7. Serve hot, garnished with additional parsley if desired.
Cooking Time: 30-35 minutes
Silky Fennel and Cauliflower Soup
This velvety soup is a perfect blend of sweet and savory flavors, with the added bonus of being incredibly easy to prepare. It’s a great option for a chilly evening or as a comforting side dish.
Ingredients:
– 2 large heads of cauliflower, broken into florets
– 1 medium fennel bulb, sliced
– 4 tablespoons olive oil
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 cups vegetable or chicken broth
– 1 cup heavy cream (optional)
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the garlic and sauté for 1 minute.
3. Add the fennel and cauliflower, salt, and pepper. Cook for 5 minutes or until the vegetables are tender.
4. Pour in the broth and bring to a boil. Reduce heat and simmer for 15-20 minutes.
5. Use an immersion blender or transfer soup to a blender and puree until smooth.
6. If using heavy cream, stir it in just before serving.
7. Garnish with chopped parsley if desired.
Cooking Time: 25-30 minutes
Fennel and Tomato Soup with Basil
This soup is a perfect representation of a warm summer evening – light, refreshing, and packed with flavor. The anise-like taste of fennel pairs beautifully with the sweetness of tomatoes and the brightness of basil.
Ingredients:
– 2 large fennel bulbs, chopped
– 3 cups cherry tomatoes, halved
– 4 cups vegetable broth
– 1/2 cup heavy cream (optional)
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup fresh basil leaves, chopped
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped fennel and cook until tender, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the cherry tomatoes, vegetable broth, and salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
5. Use an immersion blender or transfer the soup to a blender and puree until smooth.
6. Stir in the heavy cream (if using) and chopped basil.
7. Serve hot, garnished with additional basil leaves if desired.
Cooking Time: 25-30 minutes
Fennel and Mushroom Soup with Thyme
This hearty soup combines the anise flavor of fennel with the earthy taste of mushrooms, all wrapped up with a hint of thyme. A perfect blend of flavors for a cozy evening.
Ingredients:
– 2 large fennel bulbs, chopped
– 1 tablespoon olive oil
– 1 onion, chopped
– 8 oz mixed mushrooms (such as cremini and shiitake), sliced
– 4 cups vegetable broth
– 1/2 cup heavy cream
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the chopped fennel and cook for an additional 3-4 minutes, or until slightly tender.
3. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
4. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes.
5. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches, then return to the pot.
6. Stir in the heavy cream and dried thyme. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped fresh thyme if desired.
Cooking Time: 30-40 minutes
Fennel and Sweet Potato Soup with Ginger
This recipe combines the natural sweetness of sweet potatoes with the anise flavor of fennel, all infused with the warmth of ginger. Perfect for a cozy fall or winter evening.
Ingredients:
– 2 medium sweet potatoes, peeled and diced
– 1 bulb of fennel, chopped (white and green parts)
– 2 inches fresh ginger, peeled and grated
– 4 cups vegetable broth
– 1/2 cup heavy cream or coconut cream (optional)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a large pot, combine sweet potatoes, fennel, ginger, and vegetable broth.
2. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until sweet potatoes are tender.
3. Use an immersion blender or transfer soup to a blender to puree until smooth.
4. Stir in heavy cream or coconut cream, if using.
5. Season with salt and pepper to taste.
6. Serve warm, garnished with cilantro leaves if desired.
Cooking Time: 25-30 minutes
Fennel and Chickpea Soup with Turmeric
Warm up with this soothing Fennel and Chickpea Soup with Turmeric, a flavorful and nutritious blend of Mediterranean flavors.
Ingredients:
– 2 bulbs fennel, chopped (about 4 cups)
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 medium potatoes, peeled and chopped (about 2 cups)
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 4 cups vegetable broth
– Salt and pepper, to taste
– Fresh parsley or cilantro, for garnish (optional)
Instructions:
1. In a large pot, sauté chopped fennel in a little water until tender, about 5 minutes.
2. Add chickpeas, potatoes, garlic, cumin, turmeric, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the soup is heated through and the flavors have melded together.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with fresh parsley or cilantro if desired.
Cooking Time: 25-30 minutes
Fennel and Parsnip Soup with Nutmeg
This comforting soup combines the sweetness of parsnips with the anise flavor of fennel, all tied together with a hint of nutmeg. Perfect for a chilly evening or as a starter for a special occasion.
Ingredients:
– 2 medium parsnips, peeled and chopped
– 1 large bulb of fennel, chopped (including fronds)
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper, to taste
– Freshly grated nutmeg, to taste
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add parsnips and fennel; cook for an additional 5 minutes, or until they start to soften.
3. Pour in broth and bring to a boil. Reduce heat and simmer until vegetables are tender, about 20-25 minutes.
4. Use an immersion blender to puree soup until smooth. Alternatively, let it cool and blend in a food processor.
5. Stir in heavy cream or half-and-half; season with salt, pepper, and nutmeg.
Cooking Time: 30-40 minutes
Fennel and Butternut Squash Soup
Warm up with this comforting soup that combines the sweetness of butternut squash with the anise flavor of fennel. Perfect for a chilly fall or winter evening.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 bulbs of fennel, chopped
– 4 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Fresh parsley or thyme for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise, scoop out seeds, and place on a baking sheet.
3. Roast the squash for 45-50 minutes, or until tender.
4. In a large pot, sauté the chopped fennel, onion, and garlic in olive oil until softened.
5. Add roasted squash, vegetable broth, and heavy cream (if using). Bring to a boil, then simmer for 15-20 minutes.
6. Purée soup with an immersion blender or regular blender.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh herbs.
Cooking Time: 1 hour 15 minutes
Fennel and Spinach Soup with Lemon Zest
This vibrant green soup combines the sweet anise flavor of fennel with the earthy taste of spinach, finished with a burst of citrus from lemon zest. Perfect for a light and refreshing lunch or dinner.
Ingredients:
– 2 medium fennels, chopped (bulbs and fronds)
– 2 cups fresh spinach leaves
– 4 cups vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– 1 lemon, zested
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped fennel and cook until tender, about 5 minutes.
2. Add the minced garlic and cook for an additional minute.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 10-12 minutes or until the fennel is very tender.
4. Stir in the heavy cream or half-and-half (if using).
5. Add the fresh spinach leaves and stir until wilted.
6. Season with salt and pepper to taste.
7. Stir in the lemon zest just before serving.
Cooking Time: 20-25 minutes
Fennel and Lentil Soup with Cumin
Fennel and Lentil Soup with Cumin: A Hearty and Flavorful Winter Warmer
This comforting soup is a perfect blend of earthy lentils, sweet fennel, and warm cumin. The result is a nourishing and aromatic bowl that’s sure to become a staple in your kitchen.
Ingredients:
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 bulb fennel, chopped (white part only)
– 1 cup brown or green lentils, rinsed and drained
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– 1/2 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the chopped fennel and cook until tender, about 5 minutes.
3. Stir in the lentils, vegetable broth, cumin, thyme, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
5. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 45-50 minutes
Fennel and Kale Soup with Garlic Croutons
A creamy and nutritious soup that combines the earthy flavors of fennel and kale, topped with crispy garlic croutons. This recipe is perfect for a quick and comforting meal.
Ingredients:
– 1 medium fennel bulb, chopped
– 2 cups curly kale, stems removed and chopped
– 4 cups vegetable broth
– 1/2 cup heavy cream or half-and-half
– 2 cloves garlic, minced
– 1 teaspoon olive oil
– Salt and pepper to taste
– 1/2 baguette, cut into 1-inch cubes (for croutons)
Instructions:
1. In a large pot, sauté the chopped fennel in olive oil until tender, about 5 minutes.
2. Add the chopped kale, vegetable broth, and garlic to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the greens are wilted.
3. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches, returning it to the pot.
4. Stir in heavy cream or half-and-half. Season with salt and pepper to taste.
5. Preheat oven to 350°F (180°C). Toss baguette cubes with olive oil, salt, and minced garlic. Bake for 10-12 minutes or until crispy.
6. Serve the soup hot, topped with garlic croutons.
Cooking Time: 35-40 minutes
Fennel and Zucchini Soup with Mint
A refreshing summer soup that combines the sweetness of zucchini, the crunch of fennel, and the brightness of mint. This light and revitalizing recipe is perfect for hot days or as a starter for a special occasion.
Ingredients:
– 2 medium zucchinis, diced
– 1 large bulb of fennel, chopped
– 4 cups vegetable broth
– 1/4 cup heavy cream (optional)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh mint leaves, chopped (about 1/4 cup)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the diced zucchini and chopped fennel; cook until tender, about 8 minutes.
3. Pour in the vegetable broth and bring to a boil.
4. Reduce heat and simmer for 15-20 minutes or until the vegetables are very tender.
5. Use an immersion blender to puree the soup until smooth (or transfer to a blender).
6. Stir in heavy cream, if using, and season with salt and pepper to taste.
7. Garnish with chopped fresh mint leaves before serving.
Cooking Time: 30-40 minutes
Fennel and Pea Soup with Fresh Dill
This vibrant green soup celebrates the flavors of spring, with crunchy fennel, sweet peas, and a burst of freshness from dill. Perfect for a light and refreshing lunch or dinner.
Ingredients:
– 2 medium fennel bulbs, chopped
– 1 cup fresh peas (or 1/2 cup frozen)
– 4 cups vegetable broth
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon fresh dill, chopped
– 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 3-4 minutes, or until slightly tender.
3. Add the garlic, peas (fresh or frozen), and vegetable broth. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until the soup has thickened slightly.
4. Stir in the chopped fresh dill. Season with salt and pepper to taste.
5. Serve warm, garnished with additional dill if desired.
Cooking Time: 20-25 minutes
Summary
Indulge in the creamy, savory flavors of fennel soup! This article presents 18 mouthwatering recipes that highlight the anise-flavored bulb’s versatility. From classic pairings like potato and garlic to unexpected combinations like apple and crispy bacon, there’s a recipe for every taste bud. Whether you’re looking for comforting, filling soups or lighter, brighter options, these creamy fennel soup recipes are sure to please.