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

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Recipe Summary test

prep:
20 mins
cook:
45 mins
total:
1 hr 5 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

199 calories; protein 4.5g; carbohydrates 20g; fat 12.8g; cholesterol 36.1mg; sodium 1262.4mg. Full Nutrition
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