Cream of Roasted Fennel Soup with Homemade Croutons

Cream of Roasted Fennel Soup with Homemade Croutons
Prep Time:
45 mins
Roast Time:
25 mins
Total Time:
45 mins


  • 1 fennel bulb (1 1/2 to 2 pounds)

  • 1 cup coarsely chopped white onion (1 large)

  • 1 tablespoon olive oil

  • ½ teaspoon kosher salt

  • 2 14.5 ounce cans reduced-sodium chicken broth

  • 1 russet potato, peeled and cut into 1/2-inch cubes

  • 1 cup half-and-half, light cream, or evaporated milk

  • 2 tablespoon grapefruit juice

  • ¾ teaspoon ground cumin

  • Ground white pepper

  • Kosher salt

  • 1 tablespoon fennel seeds

  • 1 recipe Homemade Croutons (optional)

Homemade Croutons

  • 2 cup cubed sourdough, Italian or French bread

  • 2 tablespoon olive oil

  • ¼ teaspoon freshly ground black pepper

  • teaspoon kosher salt


  1. Preheat oven to 375°F. Cut off and discard fennel stalks, reserving some of the feathery tops. Remove any wilted outer layers from bulb; cut a thin slice from base of bulb. Cut bulb into 1/2-inch slices, removing core if desired. Snip feathery tops; set aside.

  2. In a 13x9x2-inch baking pan combine fennel slices and onion. Drizzle with oil; sprinkle with 1/2 teaspoon salt. Roast, uncovered, about 25 minutes or just until vegetables are tender.

  3. Transfer roasted vegetables to a large saucepan. Stir in broth and potato. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until potato is tender. Cool slightly.

  4. Transfer vegetable mixture, one-third at a time, to a blender or food processor. Cover and blend or process until smooth. Return mixture to saucepan. Stir in half-and-half, grapefruit juice, and cumin. Cook over medium heat until heated through, stirring occasionally. Season to taste with white pepper and additional salt.

  5. Meanwhile, in a small skillet cook fennel seeds over medium-high heat about 3 minutes or until light brown and fragrant, stirring frequently.

  6. Top each serving with fennel tops, toasted fennel seeds, and, if desired, Homemade Croutons.

Homemade Croutons

  1. Preheat oven to 350°F. Spread cubed sourdough, Italian or French bread in a single layer in a shallow baking pan. Drizzle with olive oil and sprinkle with black pepper and kosher salt. Toss to coat. Bake for 10 minutes. Stir; bake for 8 to 10 minutes more or until crisp and brown. Makes 2 cups.

To Make Ahead:

Prepare as directed through Step 5. Cool soup slightly. Transfer soup to an airtight container. Cover and chill for up to 2 days. Place fennel tops and toasted fennel seeds in separate resealable plastic bags. Chill fennel tops for up to 2 days and store fennel seeds at room temperature for up to 2 days. To serve, transfer soup to a large saucepan. Cook over medium heat until heated through, stirring occasionally. Serve as directed in Step 6.

Make-Ahead Directions:

Prepare as directed; cool completely. Transfer to an airtight container. Cover and chill for up to 3 days.

Nutrition Facts (per serving)

97 Calories
5g Fat
10g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 97
% Daily Value *
Total Fat 5g 6%
Saturated Fat 2g 10%
Cholesterol 11mg 4%
Sodium 416mg 18%
Total Carbohydrate 10g 4%
Protein 3g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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