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READY IN 32 mins

Fennel Soup

Read Reviews (45)

"This soup is so easy to prepare and tastes better than most soups you could buy. Mild onion and anise flavored - it's awesome!" — ADAMGODES

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Original recipe makes 4 servings Change Servings

1/4 cup butter
5 fennel bulbs, trimmed and quartered

1 (32 fluid ounce) container vegetable broth
salt and pepper to taste

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Directions

Melt the butter in a large skillet over medium heat. Add the quartered fennel bulbs; cook and stir until golden brown, about 10 minutes. Pour in the broth, and simmer until fennel is tender, about 15 more minutes. Ladle into soup bowls, and season with salt and pepper.

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PREP 7 mins
COOK 25 mins
READY IN 32 mins

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Tasty and easy to make. I made as directed and took the suggestion from another review to add cubed potatoes. I added two dollops of sour cream when cool and a dash of onion powder. Then I blended in food processor for a fancier soup. However, it was fine just as made from the stove. I thought the fronds would make a nice garnish but found them too tough and lacking the fennel flavor. This is a great alternative from the same old, same old.

—beecee

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Most Helpful Critical Review

Jan 22, 2009

I made this minus the butter and then mashed up the fennel to make the soup. It was tasty but warning that fennel is somewhat of a laxative. Good for diet lovers!

—Swest

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57 Ratings

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Oct 03, 2008

So easy and delicious. I get organic fruits/vegs delivered to my door, and my box contained fennel this week. I have never cooked with it before and decided to try this recipe. I only used 1 fennel bulb, and added cubed potato to bulk it up. I pureed some of it so that it had a creamy texture but still contained chunks of fennel and potato. I just ate 3 bowls.....I will make this again!

—alyson_a

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Mar 02, 2006

I never knew how much I loved fennel until I tried this soup! It has a delicious, mild flavor; the flavor of the ingredients are really allowed to come through.

—c-biskit

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Sep 08, 2008

Wow! So wonderful and unexpected! I absolutely love this soup. I made it as a starter for a fancy dinner party, and everyone loved it. The first question was 'what is in this?' It seems most people have never even tried fennel. I made 2 changes. I cubed the fennel since my bulbs were large, and I used half veg broth and half chicken broth. This is one of my absolute favorite soup recipes now!

—RoseanneM

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Aug 16, 2007

Classy, not to mention quick and easy to make! I don't really like anise, but really enjoyed this soup, it also reheats and freezes well; an added bonus ;)

—CHELS

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Jun 20, 2006

This is a good recipe to use with fennel that isn't super fresh and tender. The flavor was excellent, and I enjoyed it, but I think it would be wonderful with some heavy cream, and maybe even some potato. I'll try that this weekend. Thanks!

—Caroline C

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Apr 15, 2008

Delicous!! And so easy! The fennel itself makes this seem like a complex blend of subtle flavors. I used chicken broth, pureed the soup, and it made a perfect, creamy comfort food. This will be a regular in my kitchen. Yummy!

—donnacim

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Nutrition

Calories
222 kcal
11%

Carbohydrates
26.3 g
8%

Cholesterol
31 mg
10%

Fat
12.6 g
19%

Fiber
10.1 g
40%

Protein
4.7 g
9%

Sodium
791 mg
32%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Fennel Soup

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 222
Calories from Fat: 113

% Daily Value *
Total Fat 12.6g 19 %
** Saturated Fat 7.3g 36 %
Cholesterol 31mg 10 %
Sodium 791mg 32 %
** Potassium 1214mg 34 %
Total Carbohydrates 26.3g 8 %
Dietary Fiber 10.1g 40 %
Protein 4.7g 9 %
Sugars 3.5g
Vitamin A 35 %
Vitamin C 58 %
Calcium 21 %
Iron 25 %
** Thiamin 3 %
** Niacin 15 %
** Vitamin B6 9 %
** Magnesium 18 %
** Folate 44 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.