Cream of Roasted Fennel Soup

Campbell's Cream of Roasted Fennel Soup Recipe

You'll just love this flavorful soup that takes less than an hour to prepare. Fennel is roasted with onion and garlic then puréed and finished with vegetable broth and cream.  Doesn't it sound divine?

At a glance

Prep

10 min.

Total

50 min.

Serves

8

Servings: 1 1/2 cups each

Cook: 10 min.

Bake: 30 min.

Made With

  • Swanson® Vegetable Broth

    Swanson® Vegetable Broth

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What You'll Need

3 fennel bulbs, cut into 1/2-inch slices
2 large onions, cut into 1/2-inch slices (about 2 cups)
2 cloves garlic, minced
1/4 teaspoon cracked black pepper
2 tablespoons olive oil
5 1/4 cups Swanson® Vegetable Broth (Regular or Certified Organic)
1/2 cup heavy cream
1/4 cup coarsely chopped fresh basil leaves

How to Make It

  • 1

    Heat the oven to 425°F. Place the fennel, onion, garlic and black pepper into a 17 x 11-inch roasting pan. Pour the oil over the vegetables and toss to coat. Bake for 30 minutes or until the vegetables are tender.  

  • 2

    Place half of the vegetables and 1 cup of the broth in a food processor. Cover and blend until the mixture is smooth. Pour the vegetable mixture into a 4-quart saucepan. Repeat with the remaining vegetables and 1 cup of the broth.

  • 3

    Stir the remaining broth, cream and basil in the saucepan and heat over medium heat to a boil. Reduce the heat to low. Cook for 10 minutes, stirring occasionally. Season to taste with additional black pepper.

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Recipe Nutritional Information

Made With

Swanson® Certified Organic Vegetable Broth Swanson® Vegetable Broth

calories

135 135

totalfat

9g 9g

saturatedfat

4g 4g

cholesterol

20mg 20mg

sodium

414mg 670mg

totalcarbohydrate

13g 13g

dietaryfiber

3g 3g

protein

2g 2g

vitamina

16%DV 16%DV

vitaminc

12%DV 12%DV

calcium

7%DV 7%DV

iron

5%DV 5%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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RID#50263

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