Creamy Fennel and Broccoli Soup

Creamy Fennel & Broccoli Soup
I can usually tell when life starts to feel a bit hectic and unpredictable because I start craving soup.  Soup was the first thing I ever learned how to cook and it has been a longtime standby in my kitchen.  It doesn’t matter if it is the middle of summer… soup can be an incredible comfort food any time of the year.

 

This fennel and broccoli soup is decadently creamy, which comes from blending raw cashews.  With the healthy fats and protein from the nuts, it doesn’t take much to make this a full meal.  Just add your favorite summer salad (of course, I highly recommend this one) and maybe a good loaf of bread.  And if you don’t share my warm soup craving in the middle of July, just know this can be served cold instead of warm.

Creamy Fennel & Broccoli Soup

Creamy Fennel & Broccoli Soup

This recipe was made with my produce from Oxbow farm and I can’t believe how gorgeous and fragrant the fennel is.  In my mind, nothing compares to farm-fresh fennel with the fronds still attached.  But, if you can’t find this at your local farmers market, substitute two fennel bulbs instead.  (And if you didn’t catch my CSA post, be sure to check it out.)  

5.0 from 2 reviews
Creamy Fennel & Broccoli Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Serves: 4
Ingredients
  • 1 tablespoon olive oil
  • 2 yellow onions, chopped
  • 3 cloves garlic, minced
  • 2 heads of broccoli (florets and stem), chopped (about 12 cups)
  • 1 medium fennel head (bulb and fronds), chopped
  • 4 cups vegetable broth
  • 2 teaspoons dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried dill
  • 1 teaspoon sea salt (or more to taste)
  • 1 cup raw cashews
Instructions
  1. Add the oil to a pot over medium heat. Saute the onions for 5 minutes, until translucent. Add the garlic and saute an additional minute. Add the broccoli, fennel, herbs, and salt, and cover with the vegetable broth. Bring to a boil and then lower the heat and simmer until just tender.
  2. Add the cashews and then blend the soup by using an immersion blender or transfering it to a regular blender. (If using a regular blender, be very careful as the steam can sometimes cause the lid to blow off. I recommend allowing the soup to cool for a few minutes, then blending small batches while holding the lid down with a large pot holder or towel in hand).
  3. Blend until cashews are completely blended and soup is thick and creamy. Serve warm.

Note: If you do not have a high-powered blender like a Vitamix, you might want to soak the cashews in water to soften them for about an hour before blending them in with the soup. (Drain them before blending.)   Also, I used dried herbs, but if you are using fresh, add them just a few minutes before blending.

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Comments

  1. lovenaturalfood says

    I love the look of this recipe! I totally agree, soup can be so comforting! Thank you for sharing

  2. says

    Broccoli- The vegetable everyone automatically thinks of when hearing “Eat your greens”. Broccoli has unfortunately been overcooked and under appreciated over the past couple of decades.

  3. says

    Wow…you got me. I think I am going to have to make this one tonight! I love soups, especially veggie soups, but do not care for the creamy versions. Not because I have issues digesting milk products, but because it just never appeals to me to add cream. Adding the cashews for that creamy experience sounds MUCH more appealing to me! The flavor combination sounds amazing (and the soup, stunning!).

  4. Anonymous says

    The green is so vibrant! I love it.

    I have a questioni though, is there any other nut or milk besides cashews to cream it up?

    • says

      Cashews work particularly well for blending into things and imitating cream. I suppose you could try using a nut milk like almond or even rice milk. If you do this though, you would probably need to decrease the vegetable broth by 1 – 2 cups.

  5. kristi says

    Thanks for this recipe. I found your blog through google search for broccoli fennel soup. I’ll be trying out new things you have shared. Thank you so much for sharing.

  6. says

    Hi Sonnet. I looked up this recipe to comment because I just made this soup again, for the fourth time, and loved it all the same. I first tried your recipe last winter when I was looking for creamy non-dairy soups. It was soooo delicious that I made it two more times that winter. Again, it being cold in Philly, I thought of your soup and whipped up a batch for a fourth time. Again delicious. I’d like to mention I made some modifications by cutting back the amount of fennel (I used half the amount you used because I’m not a huge fennel lover), and I added in about 1 tsp fresh cracked pepper (I see you added some as a garnish in your finish dish, but I think adding in a lot of pepper gives this dish even more complexity). I just wanted to comment and say thanks! Your soup has really made a difference in my winters!

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