Cream of Roasted Fennel Soup
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?
Ingredients
3 eachs fennel bulb, cut into 1/2-inch slices
2 eachs large onion, cut into 1/2-inch slices (about 2 cups)
2 cloves garlic, minced
0.25 teaspoon cracked black pepper
2 tablespoons olive oil
5.25 cups Swanson® Vegetable Broth
0.5 cup heavy cream
0.25 cup coarsely chopped fresh basil leaves
2 eachs large onion, cut into 1/2-inch slices (about 2 cups)
2 cloves garlic, minced
0.25 teaspoon cracked black pepper
2 tablespoons olive oil
5.25 cups Swanson® Vegetable Broth
0.5 cup heavy cream
0.25 cup coarsely chopped fresh basil leaves
Instructions
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.
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.
Cream of Roasted Fennel Soup
Print
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?
Ingredients
3 eachs fennel bulb, cut into 1/2-inch slices
2 eachs large onion, cut into 1/2-inch slices (about 2 cups)
2 cloves garlic, minced
0.25 teaspoon cracked black pepper
2 tablespoons olive oil
5.25 cups Swanson® Vegetable Broth
0.5 cup heavy cream
0.25 cup coarsely chopped fresh basil leaves
2 eachs large onion, cut into 1/2-inch slices (about 2 cups)
2 cloves garlic, minced
0.25 teaspoon cracked black pepper
2 tablespoons olive oil
5.25 cups Swanson® Vegetable Broth
0.5 cup heavy cream
0.25 cup coarsely chopped fresh basil leaves
Instructions
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.
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.
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