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?
cost per recipe: $8.35
The price is determined by the national average.
each fennel bulb, cut into 1/2-inch slices
each large onion, cut into 1/2-inch slices (about 2 cups)
cloves garlic, minced
teaspoon cracked black pepper
tablespoons olive oil
cups Swanson® Aseptic Vegetable Broth or Swanson® Certified Organic Vegetable Broth
cup heavy cream
cup coarsely chopped fresh basil leaves
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.
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.
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.