Slow Cooked Fennel Soup au Gratin

Campbell's Slow Cooked Fennel Soup au Gratin Recipe

Dry sherry adds just the right touch to this enjoyable soup that practically prepares itself in the slow cooker.  When ready to serve, each bowl is topped with a cheesy slice of toasted French bread to take it to the next level.

At a glance

Prep

15 min.

Total

5 hr. 15 min.

Serves

8

Servings: 1 3/4 cups each

Cook: 5 hr.

Made With

  • Swanson® Beef Broth

    Swanson® Beef Broth

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What You'll Need

8 cups Swanson® Beef Broth (Regular or 50% Less Sodium)
2 tablespoons dry sherry
2 teaspoons dried thyme leaves, crushed
3 tablespoons butter
1 bulb fennel, sliced (about 4 cups)
2 large onions, sliced (about 4 cups)
8 slices French bread, about 1/2-inch thick
1/2 cup shredded Italian blend cheese (about 2 ounces)

How to Make It

  • 1

    Stir the broth, sherry, thyme, butter, fennel and onions in a 5 1/2-quart slow cooker. Cover and cook on HIGH for 5 to 6 hours or until the vegetables are tender.

  • 2

    Heat the broiler. Place the bread slices on a baking sheet. Top each bread slice with 1 tablespoon of the cheese. Broil 4 inches from the heat for 1 minute or until the cheese is melted.

  • 3

    Divide the soup mixture amoung 8 serving bowls. Top each with 1 cheese toast.

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Recipe Nutritional Information

Made With

Calories

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Total Fat

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Saturated Fat

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Cholesterol

Cholesterol

Sodium

Sodium

Total Carbohydrate

Total Carbohydrate

Dietary Fiber

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Protein

Protein

Vitamin A

Vitamin A

Vitamin C

Vitamin C

Calcium

Calcium

Iron

Iron

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

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RID#50283

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