How Into Pumpkin Spice Lattes are You?

Put your spice-loving status to the test with this ultimate quiz of fall's signature sipper.

See More

How to Roast Pumpkin Seeds

Don't throw out those seeds from pumpkin carving, put them to delicious use as a fall snack. Here's our simple method for roasting pumpkin seeds.

View Video

Ultimate Fall Dessert: Chocolate-Pumpkin Brownies!

Lose yourself in tangy pumpkin and luscious chocolate in hot-from-the-oven brownies that feature pretty swirled tops.

View Video

Your One-Can Plan to Everything Pumpkin

Pumpkin ... it's basically the best ingredient ever. We love it in everything -- pies, cookies, soups (and the list goes on). But let's be frank: There's nothing worse than having leftover canned pumpkin to use up. That's where we step in! Our collection of irresistible pumpkin recipes use up a full can of pumpkin. Try one of our canned pumpkin recipes today.

View Slideshow

Fall Slow Cooker Recipes

Our slow-cooked fall recipes are perfect for warming yourself up on a cool autumn night. Comfort food favorites like pumpkin bread and spiced chili, as well as global twists on classic autumn flavors, guarantee that these fall slow cooker recipes are sure to satisfy.

View Slideshow

Wickedly Fun Halloween Cupcakes

Whip up a cupcake creation that is sure to dazzle your Halloween party guests by decorating store-bought or homemade cupcakes. Our Halloween cupcake monsters, black cats, witches, and ghosts are all magic to make and decorate!

View Slideshow
Popular in Food

Cream of Roasted Fennel Soup

The perfect balance of vegetable flavors in this creamy rich soup will delight family and guests.

4.0 by 7 people
Rate me!
  • Makes: 8 servings
  • Serving Size: 1 cup
  • Prep: 25 mins
  • Roast: 25 mins

Cream of Roasted Fennel Soup



  1. Preheat oven to 375 degrees F. Trim away tough stalks and bottom stem from fennel bulb; reserve leafy tops. Cut the bulb and tender stalks into 1/2-inch-thick slices.
  2. Arrange fennel and onion in a 13x9x2-inch baking pan. Drizzle with olive oil and sprinkle with salt. Roast in the preheated oven for 25 minutes or until the vegetables are just tender but not brown.
  3. Transfer roasted fennel and onion to a large saucepan. Add potato and broth; bring to boiling. Reduce heat and simmer, covered, 10 minutes or until potatoes are tender. Cool slightly.
  4. Place one-third of fennel mixture in a blender container or food processor bowl. Blend or process until smooth. Repeat with remaining fennel mixture. Return all mixture to saucepan. Stir in half-and-half or evaporated milk, cumin, and grapefruit juice. Heat through. Season to taste with white pepper.
  5. Meanwhile, place the fennel seeds in a small skillet over medium-high heat and toast about 3 minutes or until lightly browned and fragrant, stirring frequently.
  6. To serve, ladle soup into individual bowls. Top each serving with a piece of fennel top, and sprinkle with toasted fennel seeds. Garnish with edible flowers, if desired. Makes 8 (1-cup) servings.

From the Test Kitchen

Prepare soup; cool slightly. Cover and chill for up to 2 days. Reheat over low heat to serve.

Nutrition Facts (Cream of Roasted Fennel Soup)

    Per serving:
  • 77 kcal cal.,
  • 1 g fat
  • (0 g sat. fat,
  • 0 mg chol.,
  • 479 mg sodium,
  • 12 g carb.,
  • 2 g fiber,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



Loading... Please wait...