Chilled Fennel Soup

Prep: 19 minutes; Cook: 48 minutes other: 3 hours and 10 minutes

The sweet start and peppery finish of this soup make it a refreshing first course of an alfresco summer meal. A small amount of half-and-half adds body and rich flavor to this smooth, creamy soup.


7 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 90
Fat 3.9 g
Satfat 2.3 g
Protein 4.1 g
Carbohydrate 11.6 g
Fiber 3.4 g
Cholesterol 11 mg
Iron 0.9 mg
Sodium 609 mg
Calcium 76 mg


1 tablespoon butter
8 cups sliced fennel bulb (about 2 medium bulbs)
2 cups sliced sweet onion (about 1 large)
1/2 cup sweet white Italian wine (such as Moscato)
1 (32-ounce) container fat-free, less-sodium chicken broth
2 teaspoons chicken soup base (such as Better than Bouillon)
1/2 cup half-and-half
1/2 teaspoon freshly ground black pepper
Fennel fronds (optional)


1. Melt butter in a large Dutch oven over medium-high heat. Add sliced fennel and onion, and sauté 9 minutes or until lightly browned. Add wine, chicken broth, and soup base, and bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes or until fennel is very tender. Remove from heat; cool 10 minutes.

2. Place half of fennel mixture in a blender or food processor; process until very smooth. Pour puréed soup into a large bowl; repeat procedure with remaining half of fennel mixture. Stir in half-and-half and pepper. Cover and refrigerate at least 3 hours or until thoroughly chilled. Ladle soup into individual bowls. Garnish with fennel fronds, if desired.