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Cream of Roasted Fennel Soup

Cream of Roasted Fennel Soup

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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?

serves 8 people


cost per recipe: $8.35

The price is determined by the national average.

  • 3

    each fennel bulb, cut into 1/2-inch slices

  • 2

    each large onion, 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® Aseptic Vegetable Broth or Swanson® Certified Organic Vegetable Broth

  • 1/2

    cup heavy cream

  • 1/4

    cup coarsely chopped fresh basil leaves

view nutrition info

How to Make It

Step 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.  

Step 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.

Step 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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Made With
Swanson® Aseptic Vegetable Broth

Swanson® Aseptic Vegetable Broth

Swanson® Certified Organic Vegetable Broth

Swanson® Certified Organic Vegetable Broth


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