Creamy Fennel Soup
Prep time
Cook time
Total time
This warm weather soup is served chilled, but we think it would be delicious warmed, too.
Serves: 4 to 6 servings
  • 2 tablespoons dairy-free buttery spread or extra light olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 4 cups (32 ounces) chicken broth or no chicken broth (for vegan)
  • 2 fennel bulbs, slice crosswise
  • ¼ cup fresh parsley, minced
  • ¼ cup lemon juice
  • 2 teaspoons fresh tarragon, minced
  • Salt, to taste
  • White pepper, to taste
  • 2 cups unsweetened dairy-free milk beverage
  • Fennel fronds, for garnish
  1. In a large, heavy pot, heat the buttery spread or oil over medium-low heat. Add the onions and garlic and saute until soft, about 5 minutes.
  2. Add the chicken broth, fennel, and parsley and bring the mixture to a boil.
  3. Reduce the heat to low and simmer for about 20 minutes, or until the fennel is quite tender.
  4. Carefully pureƩ the soup in batches in a blender or food processor or with a stick blender.
  5. Stir in the lemon juice, tarragon, salt, and white pepper.
  6. Chill the soup in the refrigerator.
  7. Before serving, stir in the milk beverage and optionally garnish with the fennel fronds.
Recipe by Go Dairy Free at