Fennel and Carrot Soup

A creamy soup where all the vegetables meld together. Serve with some toasted bread croutons for a topping. Cheese bread makes it super delicious!

Prep Time:
20 mins
Cook Time:
45 mins
Total Time:
1 hrs 5 mins
4 servings


  • 4 tablespoons salted butter

  • 1 large fennel bulb, thinly sliced

  • 2 medium carrots, peeled and chopped

  • 3 stalks celery, chopped, or more to taste

  • ½ cup chopped leeks

  • 3 sprigs fresh thyme

  • 1 bay leaf

  • kosher salt and freshly ground black pepper to taste

  • 1 (32 fluid ounce) container chicken broth


  1. Melt butter in a heavy pot over medium heat. Add fennel, carrots, celery, leeks, thyme, and bay leaf. Season with salt and pepper. Reduce heat to medium-low. Cover and cook, stirring occasionally, until vegetables soften but do not brown, 30 to 45 minutes.

  2. Pour broth into the pot and bring to a boil. Reduce heat and simmer until all of the vegetables are cooked, about 10 minutes. Remove the thyme stems and bay leaf. Puree soup using an immersion blender.

Cook's Notes:

Fresh thyme is preferred, but you can use 1 teaspoon dried thyme instead.

Substitute 1 small Yukon Gold potato, peeled and halved, for the celery if preferred.

Always keep in mind what type of chicken broth you will be using before seasoning. Low-sodium versus regular can affect how salty your soup will turn out.

Nutrition Facts (per serving)

199 Calories
13g Fat
20g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 199
% Daily Value *
Total Fat 13g 16%
Saturated Fat 7g 37%
Cholesterol 36mg 12%
Sodium 1262mg 55%
Total Carbohydrate 20g 7%
Dietary Fiber 8g 29%
Total Sugars 4g
Protein 5g
Vitamin C 52mg 259%
Calcium 174mg 13%
Iron 5mg 27%
Potassium 799mg 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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