Every winter when the cooler weather hits, I'm ready a cozy blanket and a bowl of hot soup. Soup for dinner can get old after a while though if you don't have any variety. This Caramelized Fennel Soup is quick, easy, and full of flavor! It's also naturally gluten-free, dairy-free and packed with veggies.
Fennel soup recipe
My fennel soup is a little different than some of the recipes you'll find out there (in a good way!). Instead of using white beans, like cannellini beans, or potatoes to thicken the soup, I keep it simple and stick to fresh dill. The flavor is much stronger this way and it's still just as filling.
If you're not familiar with fennel, it looks like celery, but has a subtle flavor of anise or licorice. Fennel seeds have a stronger anise flavor, while the bulb and fennel leaves have a lighter flavor. Instead of steaming it or simmering it in chicken broth or vegetable stock, we're caramelizing it in olive oil. This really helps bring out more depth of flavor!
After the fennel is cooked and sautéed, I add the chicken broth and spices. You can also use vegetable stock if you prefer, but I think the chicken adds really good flavor (and nutrition). I will often make my own chicken stockbut when I don't have time I use it Kettle and Fire brand.
Soup equipment
You'll notice that unlike most soup recipes, I'm using a skillet instead of a large pot. A Dutch oven will also operate here. The idea is to have something with a heavy bottom that holds heat well. Since the fennel needs to caramelize and simmer for a while, it can be roasted in a thinner-bottomed soup pot.
There are two ways to make this soup depending on how you want the final texture. For a thick, creamy soup, use a high-speed blender or an immersion blender. A food processor doesn't work best here because it won't turn it into a smooth puree. You can also leave it as a gravy with fennel pieces in it. Either way it's delicious!
Garnishes of fennel soup
While this soup is great as is, toppings can take it to another level. Here are some different ideas for topping your soup.
- Fresh chickpeas
- Fresh or dry fennel
- Grated Parmesan cheese
- Shredded feta cheese
- Pour olive oil
- or yogurt doll
- Whip with heavy cream
- Crispy pieces of bacon
Fennel soup 30 minutes
Caramelized fennel in delicious chicken broth, topped with fresh parsley. Quick, delicious and comforting.
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Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the sliced dill and fry until caramelized and brown (about 12 minutes).
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Add the stock, salt, and pepper and simmer for another 10-13 minutes until the flavors combine.
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Choose between a broth or a creamy stir-fry soup. Purée the soup in batches with a high-speed or immersion blender for a smooth texture.
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Pour into bowls, top with parsley and serve immediately.
Nutrition facts
Fennel soup 30 minutes
Amount per serving (1 serving)
Calories 252
Calories from fat 144
% Daily Value*
Fat 16 g25%
Saturated fat 3 g19%
Unsaturated fat 2 g
Monounsaturated fat 11 g
Sodium 1392 mg61%
potassium 1451 mg41%
Carbohydrates 25 g8%
Fiber 9 g38%
Sugar 12 g13%
Protein 9 g18%
Vitamin A 709 IU14%
Vitamin C 40 mg48%
Calcium 160 mg16%
Iron 3 mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Store leftovers in an airtight container in the refrigerator and use within a few days. Reheat as needed over medium heat on the stove.
More soup recipes
Looking for more filling recipes on a cool day? Try one of these hearty soup recipes!
Have you cooked with fennel before? What are some of your favorite ways to use it? Leave a comment and let us know!
