Velvety Creamy Fennel and White Bean Soup: An Easy, Nourishing & SEO-Friendly Recipe
Discover the delightful simplicity of this incredibly easy, creamy fennel soup, beautifully blended with hearty white beans. This recipe delivers a velvety, comforting experience, brimming with mellow, aromatic flavor that will soothe your soul. The foundation of this exquisite soup is built upon carefully sautéed fresh fennel, sweet white onion, and fragrant garlic, creating a deeply flavorful base. Cannellini beans are then introduced, not only adding a wonderful creaminess but also boosting the soup’s body and protein content, making it truly satisfying. A final touch of rich cream (or a dairy-free alternative) and a drizzle of premium olive oil elevate this dish into a nourishing masterpiece. It’s the perfect healthy comfort food for those cool spring or crisp autumn days, and we’ve included easy dairy-free and vegan options to suit every dietary need. Whether served as an elegant first course or a light yet fulfilling main meal, its comforting goodness is sure to impress.
Our inspiration for this creamy fennel and white bean soup stems from the classic French-style vegetable purées, combined with the abundance of fresh fennel from my own garden. The result is a mild, exquisitely creamy soup with a luxurious texture that might remind you of a traditional potato soup, yet with its own distinct, subtly sweet anise notes. What’s more, this entire homemade fennel soup comes together in just about 45 minutes, making it an ideal weeknight meal or a quick weekend treat. Its naturally pale, elegant color is charming on its own, but incorporating thoughtful garnishes can truly enhance both its visual appeal and final burst of flavor. Think about a vibrant swirl of olive oil, a sprinkle of freshly cracked black pepper, a scattering of delicate herbs, or a few feathery fennel fronds for a touch of gourmet flair. This recipe is designed to be a simple, delicious, and healthy fennel soup that you’ll want to make again and again.
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Why This Creamy Fennel Soup Will Become Your New Favorite
There are countless reasons why this easy creamy fennel soup is destined to be a staple in your kitchen. It’s a recipe that perfectly balances taste, nutrition, and convenience, making it a fantastic choice for any occasion.
- Creamy, Comforting, and Velvety Smooth: The secret to this soup’s incredible texture lies in the white beans. When puréed, cannellini beans create a naturally smooth and thick consistency, mimicking the richness of a potato soup but with added nutritional benefits. This means you get a luscious, comforting bowl without relying heavily on cream, making it a lighter yet equally satisfying option. The unique flavor of cooked fennel, combined with this creamy base, offers a truly soothing experience.
- Simple, Wholesome, and Incredibly Nourishing: We believe in using fresh, clean, and everyday ingredients to create extraordinary flavors. This healthy fennel soup is packed with wholesome vegetables like fresh fennel, sweet onions, and garlic, combined with protein-rich white beans and savory broth. It’s a testament that healthy eating doesn’t mean sacrificing taste. Fennel is known for its fiber and vitamin C content, while white beans provide plant-based protein and dietary fiber, contributing to a truly nourishing meal.
- Effortlessly Easy to Customize: One of the best aspects of this white bean and fennel soup is its adaptability. While delicious on its own, it serves as a wonderful canvas for your culinary creativity. You can easily finish it with your favorite toppings to add extra layers of flavor, texture, and visual interest. From a sprinkle of fresh herbs to a handful of crispy croutons, the possibilities are endless for making this soup uniquely yours. It’s also incredibly versatile to adapt for specific diets, with straightforward dairy-free and vegan fennel soup options built right into the recipe.
Essential Ingredients for Your Velvety Fennel Soup
Crafting this delicious creamy fennel soup requires a handful of fresh, simple ingredients. Each component plays a crucial role in building the soup’s mellow flavor and luxurious texture.
- Fennel Bulbs: The star of our show! Fresh fennel bulb contributes a mild, sweet anise-like flavor that softens beautifully when cooked, transforming into a subtle, aromatic depth rather than an overpowering licorice taste. When selecting fennel, look for firm, white bulbs with fresh, bright green fronds. Remember to save those delicate fennel fronds for a beautiful and flavorful garnish later!
- Cannellini Beans: These canned white beans are a game-changer for convenience, making this a quick and easy fennel soup recipe. Beyond saving time, they add significant body and a wonderful creaminess when puréed, along with a healthy dose of plant-based protein and fiber, making the soup more filling.
- Oil: We recommend using high-quality extra virgin olive oil for its rich flavor, which complements the fennel perfectly. Alternatively, avocado oil is a great neutral-tasting option that is also heart-healthy and has a high smoke point for sautéing.
- White Onion: Chosen for its milder flavor profile compared to yellow onions, white onion provides a sweet aromatic base without competing with the delicate taste of the fennel. It softens wonderfully during cooking, becoming part of the seamless flavor blend.
- Garlic: Fresh garlic cloves are essential for building a robust and aromatic foundation for the soup. Finely chopped fresh garlic offers the best, most pungent flavor that mellows into a sweet, savory note as it cooks.
- Herbs (Tarragon and/or Thyme): These aromatic herbs are the perfect partners for fennel. Tarragon adds a distinctive, subtle anise-like sweetness, while thyme offers an earthy, peppery note. Using fresh herbs will provide the most vibrant flavor, but high-quality dried herbs work wonderfully as well, especially when given time to bloom in the warm oil.
- Broth: Low-sodium chicken broth adds a savory depth to the soup. For those preferring a vegetarian or vegan fennel soup, a good quality vegetable broth is an excellent alternative, ensuring all the flavors shine through without any animal products.
- Cream: A generous splash of heavy cream at the end is what makes this easy fennel soup extra smooth, rich, and truly indulgent. For a dairy-free and vegan option, full-fat canned coconut milk is an excellent substitute. It provides similar richness and creaminess without imparting a strong coconut flavor, especially when only a small amount is used. Remember, for a completely dairy-free version, canned coconut milk is your go-to!
For precise measurements of all ingredients, including sea salt and your choice of black pepper or white pepper (white pepper is preferred for its ability to “disappear” into the pale soup without visible flecks), please refer to the comprehensive recipe card below.
Creative Substitutions and Delicious Variations
One of the joys of cooking this creamy fennel soup is its flexibility. Feel free to experiment with these substitutions and variations to tailor the recipe to your taste preferences or what you have on hand:
- Herb Alternatives: While tarragon and thyme are excellent choices, you can easily switch up the herbs. Consider a French seasoning blend like Herbes de Provence for a more complex, Mediterranean-inspired flavor profile. Rosemary or sage can also add a lovely depth.
- Bean Swaps: If cannellini beans aren’t available, don’t worry! Great Northern beans, navy beans, or any small white beans will work just as well in this soup, providing a similar creamy texture and nutritional boost.
- Add a Touch of Heat: For those who enjoy a little spice, a pinch of red pepper flakes added during the sautéing of vegetables can introduce a subtle warmth that complements the fennel beautifully.
- Boost the Umami: A tablespoon of white miso paste stirred in at the end can add an incredible depth of umami flavor, especially if you’re making a vegan fennel soup and want to enhance its savory notes.
- Lemon Brightness: A squeeze of fresh lemon juice stirred in just before serving can brighten all the flavors, adding a zesty counterpoint to the creamy richness.
- Root Vegetable Boost: For a slightly thicker or heartier soup, you could add a small potato (peeled and diced) or a parsnip along with the fennel and onion. These will soften and blend seamlessly into the puree.
Chef’s Tip on Buying Fennel: When you’re at the market, fennel bulbs can vary significantly in size and how they’re trimmed. Some might come with their feathery green stalks still attached, while others are already cleaned and ready to go. For this particular creamy fennel soup recipe, you’ll need about 1¼ pounds of fennel after trimming, meaning just the bulb portion. This typically translates to 2 to 3 medium-sized fennel bulbs. Look for bulbs that are firm, heavy for their size, and free of soft spots or discoloration. Fennel is generally available year-round, but it’s often at its peak freshness and flavor from fall to early spring, making this an ideal soup for various seasons.
How to Create This Easy Creamy Fennel Soup
Making this velvety fennel and white bean soup is a straightforward process, designed for maximum flavor with minimal fuss. Follow these simple steps for a comforting bowl of homemade goodness.
- Prepare Your Vegetables: Begin by chopping the fennel and onion. You can do this efficiently by hand, aiming for roughly uniform pieces, or utilize a food processor for a quicker, more uniform chop – both methods work perfectly since the soup will ultimately be puréed. Next, finely chop your garlic cloves to ensure their flavor integrates smoothly into the base. Remember, there’s no need to meticulously remove the fennel core as it will soften completely during cooking and blend into the purée.
- Sauté Aromatics to Perfection: Heat your chosen oil (extra virgin olive oil or avocado oil) in a Dutch oven or a medium-sized heavy-bottomed pot over medium-low heat. Add the chopped fennel and onion, and cook slowly until they begin to soften, typically 7-10 minutes. The key here is to cook them gently without allowing them to brown, which helps maintain their sweet, mellow flavor. After the initial softening, stir in the finely chopped garlic and cook for another minute until fragrant. Then, add your selected herbs (tarragon and/or thyme) and a portion of the sea salt. Cover the pot, reduce the heat if necessary to a gentle simmer, and continue cooking for 12-15 minutes, stirring occasionally, until the vegetables are very tender. This slow cooking process allows the fennel to fully release its delicate aromatics.
- Simmer and Blend for Creaminess: Once the vegetables are beautifully soft, add the drained and rinsed cannellini beans along with the vegetable or chicken broth to the pot. Bring the mixture to a gentle simmer, allowing the flavors to meld and the soup to heat through completely, which takes about 5-7 minutes.
- Achieve Velvety Smoothness: Carefully transfer the hot soup mixture to a blender. If your blender jar is small, work in two batches to avoid overfilling and ensure safety when blending hot liquids. Blend until the soup is perfectly smooth and velvety. For an extra rich and smooth texture, add the heavy cream (or full-fat canned coconut milk for a dairy-free option) during the final few pulses of blending. Taste the soup and adjust the seasoning with the remaining sea salt and white pepper (or black pepper) as needed. If the soup appears too thick for your preference, simply add a little more broth until you reach your desired consistency.
Once your vegetables and beans are thoroughly soft and the flavors have had a chance to marry, the final step is to achieve that signature smooth texture. Carefully purée the soup in a blender. If you’re using a standard blender, it’s best to do this in two batches to ensure safety when handling hot liquids and to achieve the best consistency. An immersion blender can also be used directly in the pot for a slightly less refined but equally delicious outcome. If you find the soup is too thick after blending, simply add a splash more broth (or water) until it reaches your preferred serving consistency. Serve immediately and prepare to enjoy the comforting goodness of your homemade creamy fennel soup.
Elevate Your Meal: Serving Suggestions for Fennel Soup
This creamy fennel and white bean soup is versatile enough to be enjoyed in many ways, whether as a light starter or a comforting main dish. Here are some ideas to enhance your serving experience:
Perfect Pairings:
- Crusty Bread or Garlic Toast: A warm, crusty roll or a slice of homemade garlic toast is the ideal companion to soak up every last drop of this delicious soup. The contrast of the soft soup with crunchy bread is simply delightful.
- Simple Green Salad: For a more substantial and satisfying meal, pair your fennel soup with a light, fresh green salad. A vinaigrette dressing with a hint of citrus will beautifully complement the soup’s mild flavors.
- Elegant First Course: Its refined texture and subtle flavor make it an excellent first course for any dinner party, particularly fitting for spring or fall gatherings.
Garnish Galore (The Final Flourish):
Garnishes not only add visual appeal but can also introduce wonderful new layers of flavor and texture. Don’t skip this step!
- Good Olive Oil: A final drizzle of high-quality extra virgin olive oil before serving adds a fruity, peppery note and a beautiful sheen.
- Fresh Herbs: A sprinkle of fresh chopped parsley, chives, or even reserved fennel fronds brings a burst of color and fresh aroma.
- A Hint of Spice: For those who appreciate a gentle kick, a tiny pinch of red pepper flakes offers a subtle warmth that enhances the soup’s overall profile.
- Savory Crunch: Crispy crumbled bacon (or plant-based bacon bits for vegan options) adds a salty, smoky crunch.
- Cheesy Indulgence: A dusting of finely grated Parmesan cheese provides a wonderful salty, umami depth.
- Vibrant Swirl: A spoonful of vibrant green pesto swirled into each bowl not only adds fantastic color but also a fresh, herbaceous flavor.
- Toasted Seeds or Nuts: For an extra textural element, consider lightly toasted pumpkin seeds, sunflower seeds, or even a few slivered almonds.
- Fried Shallots or Croutons: Crispy fried shallots or homemade croutons can provide a delightful crunch and extra savory notes.
Storing and Freezing Your Creamy Fennel Soup
This creamy fennel and white bean soup is not only delicious freshly made but also stores and freezes beautifully, making it perfect for meal prep or enjoying leftovers.
To Store:
Once the soup has cooled completely to room temperature, transfer it to an airtight container. It can be safely stored in the refrigerator for up to 4-5 days. When you’re ready to enjoy it again, reheat gently on the stovetop over low to medium heat, stirring occasionally, or in the microwave until thoroughly warm. Avoid boiling aggressively to maintain the best texture.
To Freeze:
This healthy fennel soup freezes exceptionally well, allowing you to enjoy its comforting flavors for months to come. Allow the soup to cool completely before portioning it into freezer-safe containers or heavy-duty freezer bags. Be sure to leave a little headspace at the top of the container, as liquids expand when frozen. It will keep in the freezer for up to 3 months. When you’re ready to serve, thaw the soup overnight in the refrigerator. Reheat it gently on the stovetop or in the microwave. After reheating, give it a good stir to restore its original creamy texture. If it appears a little too thick, simply add a splash of extra broth or your choice of milk (dairy or dairy-free) to reach your desired consistency.
Common Questions About Creamy Fennel Soup
Here are answers to some frequently asked questions about making and enjoying this delicious creamy fennel and white bean soup.
Absolutely! This creamy fennel soup is an excellent make-ahead dish. It actually tastes even better the next day, as the flavors have more time to meld and deepen. Simply store it in an airtight container in the refrigerator and gently reheat before serving.
No, there’s no need to remove the tough pyramid-shaped core from the fennel bulb for this recipe. Since the soup is puréed until smooth, the fennel core will soften completely as it cooks and blend seamlessly into the creamy texture without any fibrous bits.
Yes, you certainly can use dried beans. However, you’ll need to soak and cook them beforehand according to package directions until they are fully tender. Approximately 1½ cups of cooked beans will replace one standard 15-ounce can of cannellini beans. Ensure they are completely tender before adding them to the soup to ensure they purée smoothly.
Surprisingly, no, it does not. While raw fennel has a distinct anise or licorice-like flavor, once it’s sautéed and simmered slowly in this soup, its flavor mellows dramatically. It transforms into a sweet, savory, and incredibly aromatic note that is subtle and not at all overpowering. Even those who are typically wary of fennel’s raw taste often find this cooked version delightful.
Yes, this is a wonderfully healthy soup! It’s packed with nutrient-rich fennel (a good source of fiber and Vitamin C) and white beans (excellent for plant-based protein and dietary fiber). When opting for vegetable broth and coconut milk, it becomes a fantastic vegan and dairy-free option too, making it a wholesome and satisfying choice.
Absolutely! While a traditional blender gives the smoothest result, an immersion blender (also known as a stick blender) works perfectly. You can blend the soup directly in the pot until it reaches your desired consistency. It might be slightly less silky, but still incredibly delicious.
More Delicious Creamy Soup Recipes to Explore
If you’re a fan of creamy, comforting soups, you’ll love these other fantastic recipes that offer warmth and incredible flavor. Explore our collection of super soup recipes for more culinary inspiration:
- Creamy Leek and Mushroom Soup Recipe
- Creamy Butternut and Apple Soup
- Easy Cream of Asparagus Soup
- Roasted Red Pepper Soup (sheet pan recipe)
Did You Make This Recipe? Share Your Experience!
If you tried your hand at making this creamy fennel and white bean soup, we would absolutely love to hear from you! Your feedback is invaluable, and we truly enjoy hearing about your culinary adventures. Please take a moment to add your comment below and share your thoughts. If you loved this easy fennel soup recipe as much as we do, please consider giving it a 5-star rating! Your ratings and reviews truly help other readers discover and enjoy this comforting and healthy soup.
📖 Recipe
Fennel Soup
Sally Cameron
Pin Recipe
Equipment
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Dutch oven 5 ½ quarts
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blender
Ingredients
- 1 ½ tablespoon extra virgin olive oil or avocado oil
- 1 ¼ cups chopped white onion 1 small
- 3 large garlic cloves finely chopped
- 1 ¼ pounds fennel bulbs 2-3, bulb only, trimmed of tops
- 4 cups low sodium chicken broth or vegetable broth
- 1 ½ teaspoons dried tarragon dried thyme, or both.
- ½ cup heavy cream canned coconut milk for dairy-free
- 30 ounces canned cannellini beans drained and rinsed
- ¾ teaspoon sea salt
- ½ teaspoon white pepper or black
Optional garnishes
- fennel fronds
- extra virgin olive oil
- fresh chopped chives or parsley
- finely grated parmesan cheese
- crisply cooked and crumbled bacon
Instructions
Vegetable prep
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Either use your food processor to chop the fennel and onion, or chop it by hand. As the soup is a puree, both work. Chop the garlic fine.
Note – there is no need to cut the pyramid-shaped core from the fennel as it will be pureed.
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Rinse and drain the beans.
Saute the vegetables
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Add the olive oil to a medium pot (5 quarts) over medium low heat. Add the fennel and onion and cook until starting to soften, 7-10 minutes. Don’t let it brown or gain any color. Add the garlic and cook 1 minute, then add the herbs and some of the salt.
Place a lid on the pot and turn the heat down if needed, and cook the vegetables until very soft, 12-15 minutes, stirring occasionally.
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Add the beans and the broth and bring to a simmer, allow flavors to blend and heat soup to heat through. Puree the soup in a blend, in 2 batches if needed, adding the cream at the end. Taste and season with the rest of the salt and white pepper if desired.
Serve with a drizzle of extra olive oil and any other garnishes you prefer.
Notes
If you can’t get cannellini beans, use navy beans, small white beans, or great northern beans, they all work great.
Storing and freezing:
Soup keeps in the refrigerator for 4-5 days in an airtight container, be sure to label and date. Soup freezes for up to 3 months. Thaw overnight in the refrigerator then reheat gently on the stovetop or microwave until hot.