Savory Roasted Fennel Soup with Crunchy Croutons
This is an AI-generated recipe that combines common cooking techniques and ingredients. It follows traditional culinary principles but has not been kitchen-tested. Please adjust cooking times and seasonings based on your experience and preferences.
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Total Time
1 hour
Cuisine
Mediterranean
Category
Soup
Description
This Savory Roasted Fennel Soup with Crunchy Croutons is a delightful blend of flavors and textures. The roasted fennel imparts a sweet and slightly anise-like flavor, perfectly balanced by the creamy broth. The homemade croutons add a satisfying crunch, making each spoonful a delightful experience. This version stands out with its use of fresh ingredients and a simple yet effective roasting technique that enhances the natural flavors of fennel.
Fennel soup has its roots in Mediterranean cuisine, known for its use of fresh, aromatic ingredients. Roasting the fennel before adding it to the soup brings out its natural sweetness and adds depth to the dish. This soup is perfect for a cozy dinner or as a starter for a larger meal. The choice of vegetable broth keeps it vegetarian-friendly, while the addition of cream provides a rich, velvety texture. Serve it with a side of crusty bread for a complete meal.
Ingredients
For the Soup
- 2 large fennel bulbs, trimmed and sliced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
For the Croutons
- 2 cups cubed bread
- 2 tablespoons butter
- 1 teaspoon dried thyme
Instructions
Preparation
Preheat the oven to 400°F (200°C).
Toss the fennel slices with 2 tablespoons of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes until tender and caramelized.
Cooking the Soup
In a large pot, heat the remaining olive oil over medium heat. Add the onion and garlic, sauté until translucent.
Add the roasted fennel to the pot, pour in the vegetable broth, and bring to a simmer. Cook for 15 minutes.
Blend the soup until smooth using an immersion blender. Stir in the cream and adjust seasoning.
Making the Croutons
For the croutons, melt butter in a skillet over medium heat. Add bread cubes and thyme, tossing until golden and crisp.
Assembly
Serve the soup hot, topped with croutons.
Chef's Tips
- Roast the fennel until it's deeply caramelized for the best flavor.
- Use day-old bread for croutons to ensure they are extra crispy.
Nutrition Information
Serving_size
1 bowl
Calories
250
Protein
5g
Carbohydrates
30g
Fat
12g
Fiber
4g
Sugar
6g
Sodium
600mg
Saturated_fat
3g
Cholesterol
10mg
*Nutrition values are approximate and may vary based on specific ingredients used.
Variations
Spicy Fennel Soup
Add a pinch of red pepper flakes to the soup for a spicy kick.
Vegan Fennel Soup
Replace the heavy cream with coconut milk for a vegan version.
Fennel and Leek Soup
Add sliced leeks to the soup for an additional layer of flavor.
Storage Instructions
Refrigerator
Store in an airtight container in the fridge for up to 3 days.
Freezer
Freeze in a suitable container for up to 2 months. Thaw overnight in the fridge before reheating.
Shelf
Croutons can be stored in an airtight container at room temperature for up to 1 week.