Fennel and Carrot Soup recipe

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Ingredients

4 tablespoons salted butter
1 large fennel bulb, thinly sliced
2 medium carrots, peeled and chopped
3 stalks celery, chopped, or more to taste
½ cup chopped leeks
3 sprigs fresh thyme
1 bay leaf
kosher salt and freshly ground black pepper to taste
1 (32 fluid ounce) container chicken broth

Nutrition Info

199.4 calories
carbohydrate: 20 g
cholesterol: 36.1 mg
fat: 12.8 g
fiber: 8 g
protein: 4.5 g
saturatedFat: 7.4 g
servingSize: -
sodium: 1262.4 mg
sugar: 3.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter in a heavy pot over medium heat. Add fennel, carrots, celery, leeks, thyme, and bay leaf. Season with salt and pepper. Reduce heat to medium-low. Cover and cook, stirring occasionally, until vegetables soften but do not brown, 30 to 45 minutes.

  2. Pour broth into the pot and bring to a boil. Reduce heat and simmer until all of the vegetables are cooked, about 10 minutes. Remove the thyme stems and bay leaf. Puree soup using an immersion blender.

Recipe Yield

4 servings

Recipe Note

A creamy soup where all the vegetables meld together. Serve with some toasted bread croutons for a topping. Cheese bread makes it super delicious!

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